Lasagna Wellington (Lasagna Stuffed Pizza Crust)

Okay, friend—this one is downright indulgent. Imagine the comforting layers of classic lasagna—meaty sauce, creamy ricotta, and gooey mozzarella—all tucked neatly inside a golden, buttery pizza crust. Yep, it’s as wild and delicious as it sounds. Some might call it over the top. I call it genius comfort food.

Lasagna Wellington (also known as Lasagna Stuffed Pizza Crust) is that kind of recipe you pull out when you want to impress, surprise, or just spoil yourself with something seriously decadent. It’s like lasagna and calzone had a baby—and that baby grew up to be the star of your dinner table.

If you’re a fan of cheese pulls, flaky crusts, and layers upon layers of rich flavor, trust me, you’re going to be obsessed with this one.

Recipe Origin

The inspiration here is part Italian, part British, and part pure comfort food innovation. Traditional beef Wellington is known for being fancy, with beef tenderloin wrapped in puff pastry. Lasagna Wellington takes that same “wrapped and baked” concept and spins it into something way more fun and family-friendly.

By using pizza crust instead of puff pastry, you get a chewy, golden-brown shell that hugs the lasagna layers inside. It’s approachable, budget-friendly, and—let’s be honest—a little cheeky. It’s a dish that feels both nostalgic (hello, lasagna nights!) and playful (because who expects lasagna inside pizza crust?).

Kitchen Tools You’ll Need

Here’s what you’ll want on hand to make this masterpiece:

• Large skillet (for cooking the beef and sauce)
• Mixing bowls (for ricotta filling and cheese)
• Baking sheet or pizza stone (to bake your Wellington)
• Parchment paper (to prevent sticking)
• Rolling pin (for stretching out the pizza dough)
• Pastry brush (for spreading garlic butter on top)
• Sharp knife (for slicing into that glorious finished crust)

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Why You’ll Love Lasagna Wellington

This isn’t just dinner—it’s a showstopper. Whether you’re feeding your family, hosting friends, or just indulging yourself, this recipe is one to remember.

Versatile: A mashup of two comfort food classics that works for casual dinners or special occasions.

Budget-Friendly: Uses everyday ingredients like pizza dough, marinara, ground beef, and cheese. No need for expensive cuts of meat.

Quick and Easy: Much simpler than it looks! If you can layer lasagna and roll dough, you can master this dish.

Customizable: Add veggies, switch up the protein, or use different cheeses to suit your tastes.

Crowd-Pleasing: Golden, cheesy, saucy… this dish is impossible not to love. Kids, adults, picky eaters—it wins them all over.

Chef’s Pro Tips for Perfect Results

• Use oven-ready lasagna sheets: They’ll cook perfectly inside the crust without needing to pre-boil.
• Let the filling cool: Assemble the lasagna layers once the meat sauce has cooled slightly. Hot filling can make the crust soggy.
• Seal the edges well: Pinch or fold the dough edges tight to avoid leaks during baking.
• Brush with garlic butter: This gives the crust a glossy, golden finish and adds irresistible flavor.
• Rest before slicing: Give your Wellington 5–10 minutes out of the oven to set. It makes for cleaner, more dramatic slices.

Ingredients in Lasagna Wellington

This recipe is built with pantry staples and plenty of cheese, and every ingredient plays its part in creating that “wow” moment. (Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ground Beef: Lean ground beef is hearty, flavorful, and the foundation of your lasagna filling.

Onion: Adds sweetness and depth to the meat sauce.

Garlic: Aromatic and savory, it infuses both the sauce and the crust with flavor.

Marinara Sauce: The saucy, tomato-rich base that ties the lasagna layers together.

Ricotta Cheese: Creamy and mild, ricotta gives that classic lasagna creaminess.

Italian Seasoning: A blend of herbs (oregano, basil, thyme) that makes the sauce taste authentically Italian.

Pizza Crust: Pillsbury or similar refrigerated pizza dough is your outer shell—easy, reliable, and perfect for this dish.

Lasagna Sheets: Oven-ready sheets that create distinct layers and hold everything together.

Mozzarella Cheese: Melty, stretchy, and the definition of comfort.

Garlic Butter: Brushed on the crust before baking for a rich, savory finish.

Parmesan Cheese: A sprinkle of sharp, salty parmesan enhances every bite.

Instructions

Let’s walk through it step by step:

Preheat Your Oven: Set your oven to 375°F (190°C).

Make the Meat Sauce: In a skillet, cook ground beef with onion until browned. Add garlic, Italian seasoning, and marinara sauce. Simmer for 10 minutes to let the flavors meld.

Prepare the Ricotta Mixture: In a bowl, mix ricotta cheese with a little salt, pepper, and optional herbs if you like.

Assemble the Lasagna Layers: Roll out your pizza dough into a large rectangle on parchment paper. Start layering: a smear of meat sauce, a lasagna sheet, a scoop of ricotta, a sprinkle of mozzarella. Repeat until you’ve used your sheets. Finish with mozzarella on top.

Wrap It Up: Fold the pizza crust over the lasagna stack, pinching edges together to seal. Flip it seam-side down on the parchment.

Brush with Garlic Butter: Use a pastry brush to slather the crust with melted garlic butter. Sprinkle with parmesan for extra flavor.

Bake: Transfer to a baking sheet or pizza stone and bake for 35–40 minutes, until the crust is golden and cooked through.

Rest and Slice: Let it cool for 5–10 minutes before slicing. This helps the layers set and makes for beautiful slices.

Serve: Slice into thick pieces and watch everyone’s eyes widen with the first cheesy pull.

Nutrition Facts

Servings: 6–8
Calories per serving: ~480 (depending on portion size and cheese used)

Preparation Time

How to Serve Lasagna Wellington

This dish is a star on its own, but you can elevate it with a few thoughtful pairings:

Fresh Salads: A crisp Caesar or arugula salad cuts through the richness.

Garlic Bread: If you’re going all-in on carbs (and why not?), garlic bread makes this meal even more comforting.

Vegetable Sides: Roasted broccoli, zucchini, or green beans balance the indulgence.

Wine Pairing: A bold red wine like Chianti or Merlot complements the meat and cheese.

As Party Food: Slice into smaller pieces for a dramatic appetizer or potluck centerpiece.

Make-Ahead and Storage Tips

• Make Ahead: Prepare the filling and assemble the Wellington, then refrigerate before baking. Bake fresh when ready to serve.
• Storage: Store leftovers in the fridge in an airtight container for up to 3 days.
• Reheat: Warm slices in the oven at 350°F (175°C) for 10–15 minutes. The oven keeps the crust crisp, unlike the microwave.
• Freeze: Assemble and freeze unbaked. Wrap tightly, then thaw overnight in the fridge before baking.

Variations to Try

• Veggie Wellington: Swap beef for sautéed mushrooms, spinach, and zucchini.
• Chicken Alfredo Version: Use shredded chicken, Alfredo sauce, and mozzarella for a creamy twist.
• Spicy Kick: Add red pepper flakes or hot Italian sausage to the meat sauce.
• Four-Cheese Wellington: Ricotta, mozzarella, provolone, and parmesan for ultra-cheesy indulgence.
• Mini Wellingtons: Make smaller individual versions with smaller sheets of pizza dough.

Additional Tips

• Roll the pizza dough a little thinner for a crispier crust.
• Don’t overload the inside with sauce—too much moisture makes the crust soggy.
• For presentation, score the top of the dough lightly before baking—it makes it look bakery-style.
• Double the garlic butter and serve extra for dipping.

FAQ Section

Q1: Can I use puff pastry instead of pizza crust?
A1: Yes! Puff pastry makes it more like a traditional Wellington—flaky and buttery.

Q2: Do I have to use oven-ready lasagna sheets?
A2: Yes, they’re easiest. Regular lasagna noodles would need to be boiled first.

Q3: Can I make this vegetarian?
A3: Absolutely—skip the beef and use roasted veggies or plant-based ground “meat.”

Q4: Can I add more layers inside?
A4: Yes, but don’t overstuff. The crust may tear or not bake through.

Q5: What’s the best way to keep the bottom crust from going soggy?
A5: Use parchment paper and bake on a preheated pizza stone or metal sheet.

Q6: Can I add parmesan to the filling?
A6: Definitely—it adds more flavor to the ricotta layer.

Q7: Can this be made gluten-free?
A7: Yes, with gluten-free lasagna noodles and pizza dough.

Q8: Can I make it spicy?
A8: Add chili flakes or use spicy marinara and hot Italian sausage.

Q9: What if my pizza dough shrinks while rolling?
A9: Let it rest for 5 minutes, then roll again. Dough relaxes as it warms.

Q10: Can I double this recipe for a crowd?
A10: Yes! Just bake two side by side, each on its own baking sheet.

Conclusion

Lasagna Wellington is the kind of recipe that makes people stop mid-bite and go, “Wait… what did you just make?” It’s cozy, cheesy, saucy, and wrapped in golden crust—basically comfort food dialed up to a ten.

Whether you serve it as the centerpiece for a family dinner or as the surprise hit at a potluck, this dish is guaranteed to make memories. It’s fun, playful, and downright delicious.

So next time you’re torn between lasagna and pizza night, why not have both? This recipe proves you don’t have to choose. And trust me—one slice in, you’ll be so glad you tried it.

Check out this wild Lasagna Wellington (lasagna-stuffed pizza crust):