If you’re looking to impress your friends and family with a show-stopping meal that combines the comforting layers of lasagna with the flaky, buttery charm of a pastry, you are in the right place. This Lasagna Wellington Recipe brilliantly wraps all those classic Italian flavors inside a golden pizza crust, making for a fun twist that’s as delicious as it looks. The rich meat sauce, creamy ricotta, and melty mozzarella come together perfectly in each bite, all encased in a beautifully crisp outer shell. Once you get the hang of this recipe, it’s sure to become one of your go-to dishes for festive dinners or casual gatherings.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet thoughtfully chosen, each playing a crucial role in the taste and texture of your Lasagna Wellington Recipe. From the savory ground beef that forms the hearty base to the luscious ricotta and stretchy mozzarella that create that irresistible cheesy pull, every component is essential.
- Lean ground beef: Provides the rich, meaty foundation for the sauce and adds satisfying texture.
- Yellow onion, diced: Adds natural sweetness and depth to the meat sauce when sautéed.
- Chopped garlic: Offers a warm, aromatic punch that enhances the overall flavor profile.
- Marinara sauce: Brings that classic tomato tang and moisture necessary for a saucy lasagna filling.
- Ricotta cheese: Creamy and mild, it balances the acidity of the tomato sauce beautifully.
- Italian seasoning: Elevates the dish with fragrant herbs like oregano and basil, creating that unmistakable Italian vibe.
- Pillsbury pizza crust: Acts as the golden, flaky exterior wrapping that keeps all those flavors intact.
- Oven-ready lasagna pasta sheets: Convenient and easy to layer directly while adding the classic pasta texture.
- Shredded mozzarella cheese: Melts into gooey goodness, providing that classic lasagna stretch.
- Garlic butter, melted: Brushed on for that extra fragrant gloss and mouthwatering finish.
- Grated parmesan: Sprinkled on top for a salty, savory boost and enticing golden crust color.
How to Make Lasagna Wellington Recipe
Step 1: Prepare the Meat Sauce
Start by preheating your oven to 350°F to get the cooking environment ready. Brown the lean ground beef in a skillet, breaking it apart so it cooks evenly. Once the beef is no longer pink, add your diced yellow onions and cook until they soften and become translucent. This builds a sweet and savory base that’ll carry through the whole dish.
Step 2: Add Aromatics and Sauce
Next, toss in the chopped garlic and cook for another two minutes until fragrant but not burnt. Then stir in your marinara sauce, ricotta cheese, and Italian seasoning. These ingredients meld to create a creamy, flavorful filling with a beautiful balance of tang and richness. Once combined, remove from heat to let the flavors marry gently while you prepare the dough.
Step 3: Roll Out the Pizza Crust and Start Layering
Unroll or roll out your pizza dough on a clean surface into a 14 x 18-inch rectangle. This size will give you enough space to encase your layers fully. Place one oven-ready lasagna pasta sheet on one end of the dough, leaving around two inches of dough around the edges. Spoon a generous amount of the meat and cheese mixture on top of the pasta and spread it evenly, then scatter shredded mozzarella to add that gooey texture.
Step 4: Add More Layers
Keep building your lasagna inside the dough by repeating the layering: another pasta sheet, more sauce mixture, and more shredded mozzarella. You should aim to stack about five pasta sheets with the filling in between. This layering ensures every bite includes that hearty blend of textures and flavors classic to lasagna.
Step 5: Fold and Seal the Dough
Gently fold the dough over the layered lasagna mixture, making sure to seal all the edges securely by pressing them together. This acts like a delicious envelope, locking in all the flavors during baking. Then, place your wrapped Lasagna Wellington onto a parchment-lined baking sheet—this prevents sticking and makes cleanup a breeze.
Step 6: Bake and Add Final Touches
Bake the dish for 40 to 45 minutes until the dough is beautifully golden and crispy. As soon as it comes out of the oven, brush the top with the melted garlic butter for a lovely sheen and an infusion of buttery garlic aroma. A sprinkle of grated parmesan over the top adds another layer of savory flavor and helps the crust achieve that irresistible golden brown finish.
Step 7: Slice and Serve
Allow your Lasagna Wellington Recipe to cool slightly before slicing. This resting period helps the filling set, making it easier to cut clean slices without the layers sliding apart. Serve warm, and prepare for the compliments to roll in as everyone enjoys this cozy yet elegant twist on classic lasagna.
How to Serve Lasagna Wellington Recipe
Garnishes
Simple garnishes like fresh basil leaves or a sprinkle of chopped parsley add a beautiful burst of green color and a fresh, herbaceous note that complements the rich, cheesy layers of your Lasagna Wellington. A light drizzle of extra virgin olive oil or a dash of red pepper flakes can also enhance the flavors without overpowering the dish.
Side Dishes
Pair this hearty Lasagna Wellington Recipe with fresh, crisp salads such as a Caesar or mixed greens tossed with a tangy vinaigrette to balance the richness. Roasted or steamed vegetables like asparagus, broccoli, or green beans provide a colorful, nutritious contrast that rounds out the meal perfectly.
Creative Ways to Present
For a festive occasion, try slicing the Wellington into smaller, individual portions and serving them as elegant appetizers or at a party buffet. You can also arrange it on a rustic wooden board alongside garlic breadsticks and a bowl of marinara for dipping, making it both inviting and interactive for guests.
Make Ahead and Storage
Storing Leftovers
Lasagna Wellington keeps well in the refrigerator for up to three days. Store it in an airtight container or tightly wrap it with foil to prevent it from drying out. When you’re ready to enjoy leftovers, simply reheat gently to maintain the crispness of the crust and the velvety texture of the filling.
Freezing
You can freeze the entire unbaked Lasagna Wellington wrapped securely in plastic wrap and then aluminum foil for up to two months. To reheat, thaw overnight in the refrigerator and bake as directed. Alternatively, freeze individual slices after baking for easy, ready-to-eat meals on busy days.
Reheating
For best results, reheat leftover pieces in a preheated oven at 350°F for about 15-20 minutes. This method revives the crispy crust and warms the filling evenly. Avoid microwaving if possible, as it can make the crust soggy and the cheese rubbery.
FAQs
Can I use a different type of meat instead of ground beef?
Absolutely. Ground turkey, chicken, or even a plant-based meat substitute can work well in this Lasagna Wellington Recipe, offering a lighter or vegetarian-friendly option without sacrificing flavor.
Is it necessary to use oven-ready lasagna sheets?
If you don’t have oven-ready sheets, you can boil regular lasagna pasta until al dente before layering. Oven-ready pasta simplifies the process, but either way, you’ll end up with a delicious result.
Can I make the Lasagna Wellington Recipe gluten-free?
Yes! Use gluten-free pizza crust and gluten-free lasagna noodles to accommodate gluten sensitivities. Just make sure your other ingredients like marinara sauce and seasonings are also gluten-free.
How can I ensure the pastry doesn’t get soggy?
Sealing the edges tightly and making sure the filling isn’t too wet are key. Also, brushing the dough with garlic butter before baking helps create a moisture barrier, keeping the crust crisp and flaky.
Can I prepare Lasagna Wellington Recipe ahead of time for a party?
Definitely. You can assemble the Wellington the day before, keep it refrigerated, and then bake it fresh right before serving so it stays warm and crisp for your guests.
Final Thoughts
This Lasagna Wellington Recipe is a truly special way to reinvent a beloved classic. It’s a celebration of familiar flavors wrapped in a fun, golden package that’s sure to wow anyone lucky enough to get a slice. I can’t wait for you to try it and make it part of your culinary repertoire — trust me, it’s a crowd-pleaser that never fails to delight.
Print
Lasagna Wellington Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Lasagna Wellington is a creative twist on traditional lasagna, featuring layers of savory ground beef, ricotta, marinara, and mozzarella cheese wrapped in a flaky pizza crust and baked to golden perfection. This hearty dish combines the comfort of classic Italian flavors with the convenience of a handheld Wellington-style pastry, making it a perfect meal for gatherings or family dinners.
Ingredients
Meat Mixture
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, chopped
- 1 1/2 cups marinara sauce
- 1 cup ricotta cheese
- 1 tsp Italian seasoning
Assembly
- 1 package Pillsbury pizza crust (about 14 x 18 inches)
- 5 oven-ready lasagna pasta sheets
- 2 cups shredded mozzarella cheese
- 2 tbsp garlic butter, melted
- 1/4 cup grated parmesan cheese
Instructions
- Prepare the filling: Preheat your oven to 350°F (175°C). In a skillet over medium heat, cook the lean ground beef, breaking it apart until browned and cooked through. Add the diced yellow onion and continue cooking until the onions are softened and translucent.
- Add aromatics and sauce: Stir in the chopped garlic and cook for an additional 2 minutes until fragrant. Then, add the marinara sauce, ricotta cheese, and Italian seasoning to the skillet. Mix everything thoroughly and remove the skillet from heat.
- Roll out the dough: On a clean surface, roll out the Pillsbury pizza crust into a 14 x 18-inch rectangle. This will form the base and cover of your Lasagna Wellington.
- Layer the lasagna: Place one oven-ready lasagna sheet at one end of the dough, leaving about 2 inches of dough on all sides for sealing. Spoon a generous portion of the meat mixture evenly over the pasta sheet, then sprinkle a layer of shredded mozzarella cheese on top.
- Continue layering: Repeat the layering process with the remaining lasagna sheets, alternating with the meat sauce and mozzarella cheese until all five sheets and the filling have been used.
- Seal and prepare for baking: Carefully fold the dough over the layered lasagna to cover it fully. Press the edges together to seal the Wellington and prevent any filling from leaking. Transfer the wrapped lasagna onto a parchment-lined baking sheet, seam side down.
- Bake: Place the baking sheet in the preheated oven and bake for 40-45 minutes, or until the pizza crust is golden brown and cooked through.
- Finish and serve: Remove the Lasagna Wellington from the oven and brush the top with the melted garlic butter for extra flavor and shine. Sprinkle grated parmesan cheese over the top before slicing. Serve warm and enjoy your meal!
Notes
- Ensure lasagna pasta sheets are oven-ready to avoid additional pre-cooking steps.
- Use a pizza crust large enough to fully enclose the lasagna layers without tearing.
- For a vegetarian version, substitute the ground beef with sautéed mushrooms or plant-based meat alternative.
- Let the Wellington rest for a few minutes after baking for easier slicing.
- Garlic butter can be substituted with olive oil if preferred.
