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Easy Weeknight Lasagna Naan Pizzas Recipe
Ash Tyrrell

Easy Weeknight Lasagna Naan Pizzas Recipe

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.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.