Description
Lasagna Wellington is a creative twist on classic lasagna, featuring layers of rich meat sauce, creamy ricotta, and melty mozzarella wrapped in a flaky pizza dough crust. This hearty dish combines the comforting flavors of traditional lasagna with the golden, buttery crust of a Wellington, making it a perfect crowd-pleaser for family dinners or special occasions.
Ingredients
Scale
Meat Sauce
- 1 lb lean ground beef
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 tsp Italian seasoning
Assembly
- 1 Pillsbury pizza crust (approx. 14 x 18 inches)
- 5 oven-ready lasagna pasta sheets
- 2 cups shredded mozzarella cheese
- 3 tbsp garlic butter, melted
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Brown Meat: Preheat your oven to 350°F (175°C). In a large skillet over medium heat, brown the lean ground beef, breaking it apart as it cooks. Once browned, add the diced yellow onion and continue cooking until the onions are softened and translucent.
- Add Garlic and Sauce: Stir in the chopped garlic and sauté for another 2 minutes until fragrant. Then add the marinara sauce, ricotta cheese, and Italian seasoning to the skillet. Mix all ingredients thoroughly and remove the skillet from heat.
- Prepare Dough and First Layer: Roll out the Pillsbury pizza dough into a 14 x 18-inch rectangle on a clean surface. Place one oven-ready lasagna pasta sheet on one end of the dough, leaving about 2 inches of dough around all sides. Spoon a portion of the meat sauce mixture onto the pasta sheet and spread evenly. Sprinkle a layer of shredded mozzarella cheese on top.
- Build Additional Layers: Continue layering by placing another lasagna sheet over the meat mixture, followed by more sauce and mozzarella cheese. Repeat this layering process until all five lasagna sheets have been used, ensuring each layer has sauce and cheese.
- Seal the Wellington: Carefully fold the dough over the layered lasagna, bringing all sides together and pressing to seal the edges tightly to encase the filling completely. Transfer the assembled lasagna Wellington onto a parchment-lined baking sheet.
- Bake and Finish: Place the baking sheet in the preheated oven and bake for 40-45 minutes, or until the dough is golden brown and cooked through. Remove from the oven and immediately brush the top with the melted garlic butter for a flavorful, glossy finish. Sprinkle grated Parmesan cheese over the top while warm.
- Serve: Allow the Wellington to cool slightly, then slice into portions. Serve warm and enjoy the delicious layers of cheesy, meaty goodness encased in a crispy, buttery crust.
Notes
- You can substitute ground turkey or plant-based ground meat for a leaner or vegetarian option.
- Make sure the dough edges are well sealed to prevent filling leakage while baking.
- If you prefer a crispier crust, bake for an additional 5-10 minutes while keeping an eye to prevent burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Using oven-ready lasagna sheets eliminates the need to boil pasta, simplifying preparation.
