Easy Weeknight Lasagna Naan Pizzas Recipe | Quick & Delicious
The first time I tried making these Easy Weeknight Lasagna Naan Pizzas, I couldn’t believe how fun and effortless dinner felt.
Instead of tackling a whole layered lasagna, I got to enjoy all the same flavors: creamy ricotta, rich marinara, and melty cheese on top of warm, crisp naan bread.
Each bite felt indulgent but didn’t take hours to prepare. I even sprinkled fresh parsley on top, and it instantly looked and tasted restaurant-worthy. Trust me, whether you’re making these for family dinner or just for yourself, this recipe will win hearts every time.
Ingredients You’ll Need for Lasagna Naan Pizzas
Here’s everything you’ll need to bring this recipe together. Using fresh, high-quality ingredients makes a big difference in flavor.
For the Sausage Mixture
- 2 tablespoons extra-virgin olive oil – helps soften veggies and adds a rich base flavor.
- 1 medium zucchini, diced – gives a light crunch and balances the richness.
- 2 garlic cloves, minced – adds irresistible aroma and depth.
- ½ pound spicy Italian ground sausage – provides bold, savory flavor with a kick.
- ½ teaspoon salt – seasons and balances the mixture.
- ¼ teaspoon black pepper – enhances the sausage flavor.
- 1 teaspoon Italian herb seasoning blend – adds that familiar lasagna taste.
- ½ teaspoon fennel seeds – a traditional touch for authentic Italian flavor.
- 1 cup marinara sauce – choose a thick, good-quality sauce for the best results.
- ¼ cup chicken or vegetable stock – thins the sauce slightly so it spreads well.
For the Naan Pizzas
- 4 naan breads – personal-sized and bake up beautifully crisp.
- ½ cup whole-milk ricotta cheese – creamy and smooth, just like lasagna layers.
- 1 cup shredded mozzarella and provolone blend – melts perfectly and adds gooey goodness.
- Fresh parsley, chopped – for garnish and a burst of freshness.
Note: This recipe makes 4 personal naan pizzas—perfect for family dinner or casual entertaining.
Variations to Personalize Your Pizzas
This recipe is super versatile, and you can easily make it your own.
- Swap the sausage for ground chicken, turkey, or plant-based sausage if you prefer.
- Try Gouda, Parmesan, or burrata for a different cheesy twist.
- Add sautéed mushrooms, bell peppers, or spinach for more veggies.
- For dairy-free, use plant-based ricotta and vegan mozzarella alternatives.
Cooking Time
You’ll have these ready in no time!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
Equipment You’ll Need
You don’t need fancy tools—just a few basics.
- Skillet – to cook the sausage mixture.
- Baking sheets – for crisping the naan evenly.
- Mixing spoon – for stirring and spreading toppings.
- Non-stick cooking spray – prevents naan from sticking to the pan.
How to Make Easy Weeknight Lasagna Naan Pizzas?
This recipe comes together quickly, step by step.
Cook the Sausage Mixture
Start by heating olive oil in a skillet over medium heat. Add zucchini and garlic, letting them soften for about 4–5 minutes until fragrant. Add the sausage, breaking it apart as it browns. Stir in salt, pepper, fennel, and Italian herbs for flavor. Pour in marinara and stock, then let it simmer for 5 minutes before setting it aside to cool slightly.
Prepare the Naan
Preheat the oven to 400°F and spray your baking sheets with non-stick spray. Arrange the naan breads with space between them. Spread 2 tablespoons of ricotta over each naan to form a smooth, creamy base.
Top and Layer the Pizzas
Spoon ⅓ to ½ cup of the sausage mixture onto each naan, spreading it evenly. Sprinkle generously with the shredded cheese blend, covering the sauce fully for that gooey lasagna-like finish.
Bake to Crispy Perfection
Bake the pizzas for 11–13 minutes, rotating the trays halfway through. For those crisp, golden cheese edges, broil for one extra minute at the end.
Garnish and Serve
Once baked, transfer the naan pizzas to a board. Scatter fresh parsley on top and cut them into wedges. Serve warm while the cheese is still bubbly and melty.
Additional Tips for Making this Recipe Better
After trying these pizzas a few times, I’ve picked up some tricks that make them even better:
- Drain excess sausage grease so the naan stays crisp.
- Always use fresh ricotta and marinara for a richer flavor.
- Don’t overload the naan with toppings—it keeps the base from getting soggy.
- Preheat the oven well to achieve a crisp crust.
How to Serve Lasagna Naan Pizzas?
These pizzas work great as a main meal or a fun appetizer. Pair them with a crisp salad or roasted veggies for balance. If serving for a party, slice each naan into smaller pieces for easy sharing. You can also add extras like Parmesan, chili flakes, or even a drizzle of olive oil on the side for customization.
Nutritional Information
Here’s a quick look at the nutrition per serving:
- Calories: 380
- Protein: 20g
- Carbohydrates: 30g
- Fat: 15g
Make Ahead and Storage
Planning ahead or saving leftovers? Here’s how:
Make Ahead
Cook the sausage mixture up to 3 days early and refrigerate in an airtight container. Assemble pizzas fresh when ready to bake.
Storage
Store leftover naan pizzas in the fridge for up to 3 days. Reheat in the oven or toaster oven for a crisp crust—avoid the microwave, which makes them soggy.
Freezing
You can freeze the sausage mixture separately for up to 2 months. Just thaw, reheat, and assemble when you’re ready.
Why You’ll Love This Recipe?
There are plenty of reasons this recipe will win you over.
- It’s quick and easy—you can have dinner ready in 35 minutes.
- Each pizza is loaded with lasagna-inspired flavor.
- It’s customizable with endless protein, cheese, and veggie options.
- Portion-friendly and perfect for both kids and adults.
- Cleanup is minimal with just a skillet and baking sheet.
Easy Weeknight Lasagna Naan Pizzas Recipe
Ingredients
Method
- Start by heating olive oil in a skillet over medium heat. Add zucchini and garlic, letting them soften for about 4–5 minutes until fragrant. Add the sausage, breaking it apart as it browns. Stir in salt, pepper, fennel, and Italian herbs for flavor. Pour in marinara and stock, then let it simmer for 5 minutes before setting it aside to cool slightly.
- Preheat the oven to 400°F and spray your baking sheets with non-stick spray. Arrange the naan breads with space between them. Spread 2 tablespoons of ricotta over each naan to form a smooth, creamy base.
- Spoon ⅓ to ½ cup of the sausage mixture onto each naan, spreading it evenly. Sprinkle generously with the shredded cheese blend, covering the sauce fully for that gooey lasagna-like finish.
- Bake the pizzas for 11–13 minutes, rotating the trays halfway through. For those crisp, golden cheese edges, broil for one extra minute at the end.
- Once baked, transfer the naan pizzas to a board. Scatter fresh parsley on top and cut them into wedges. Serve warm while the cheese is still bubbly and melty.
Notes
- Drain excess sausage grease so the naan stays crisp.
- Always use fresh ricotta and marinara for a richer flavor.
- Don’t overload the naan with toppings—it keeps the base from getting soggy.
- Preheat the oven well to achieve a crisp crust.
