Pepperoni Lasagna Cake is a bold and indulgent twist on the classic lasagna. Layered high like a cake, this dish is filled with rich meat sauce, creamy cheese, tender pasta sheets, and topped with a generous layer of pepperoni and melted cheese. Visually stunning and bursting with flavor, it’s perfect for parties, potlucks, or a fun family dinner.

Why You’ll Love This Recipe

This dish takes the best parts of pizza and lasagna and combines them into one delicious, show-stopping creation. It’s hearty, cheesy, and satisfying, with each slice revealing beautiful, defined layers. Ideal for those who enjoy creative spins on traditional meals, it offers everything from texture to flavor in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Lasagna noodles
Ground beef or sausage
Tomato sauce or marinara
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Egg
Italian seasoning
Pepperoni slices
Olive oil
Salt and pepper

Directions

Preheat the oven to 375°F (190°C).
Boil lasagna noodles until al dente, drain, and lay flat.
In a skillet, cook ground meat with olive oil, Italian seasoning, salt, and pepper until browned. Add tomato sauce and simmer for 10 minutes.
In a bowl, mix ricotta cheese, egg, and a portion of the parmesan.
In a deep springform pan, start layering: noodles, ricotta mixture, meat sauce, mozzarella, and pepperoni. Repeat layers.
Top with extra mozzarella and a full layer of pepperoni.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbling.
Let it rest for 10–15 minutes before removing from the pan and slicing.

Servings and timing

Servings: 8
Preparation time: 25 minutes
Cooking time: 40 minutes
Total time: 1 hour 5 minutes

Variations

Vegetarian Version: Replace meat with sautéed vegetables like zucchini, mushrooms, and spinach.
Spicy Kick: Add red pepper flakes or use spicy pepperoni.
Cheese Lovers: Add provolone or fontina for extra richness.
Low-Carb Version: Use zucchini slices instead of pasta.
Mini Cakes: Use a muffin tin for individual servings.

Storage/Reheating

Store in the refrigerator in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individual slices. Freeze for up to 1 month; thaw overnight before reheating.

FAQs

Can I use oven-ready lasagna noodles?

Yes, just ensure there’s enough sauce to cook them thoroughly while baking.

Do I need a springform pan?

It’s recommended for structure, but a deep baking dish also works.

Can I make this ahead of time?

Yes, prepare and refrigerate up to 24 hours before baking.

How do I keep it from falling apart?

Let it cool slightly before slicing to allow layers to set.

Can I add vegetables?

Yes, mushrooms, spinach, or bell peppers are great additions.

Is this dish freezer-friendly?

Yes, wrap tightly and freeze before or after baking.

What type of pepperoni should I use?

Use thinly sliced sandwich pepperoni for even baking.

How do I prevent soggy noodles?

Do not over-boil and allow rest time after baking.

Can I use cottage cheese instead of ricotta?

Yes, but drain it well to avoid excess moisture.

Is this good for meal prep?

Absolutely, it reheats well and tastes even better the next day.

Conclusion

Pepperoni Lasagna Cake is a deliciously over-the-top dish that brings the fun and flavor of pizza to a classic lasagna. Ideal for sharing and celebrating, this layered delight is as tasty as it is visually appealing. With simple ingredients and bold taste, it’s sure to become a favorite.

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Author: Mariem
Total Time: 55 minute
Yield: 8 slices

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Description

Take your lasagna game to the next level with this over-the-top Pepperoni Lasagna Cake! Layers of pasta, rich meat sauce, gooey cheese, and spicy pepperoni come together in a fun, cake-like form that’s perfect for parties and pizza lovers alike.

Instructions

Preheat oven to 375°F (190°C).
Brown meat in a skillet, add marinara and Italian seasoning. Simmer 5 minutes.
In a bowl, mix ricotta, egg, Parmesan, salt, and pepper.
In a springform pan, layer noodles, ricotta mixture, meat sauce, mozzarella, and pepperoni. Repeat layers 2–3 times.
Top with extra mozzarella and pepperoni.