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
Scale
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.
