{"id":155221,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pepperoni-lasagna\/"},"modified":"2024-10-12T17:39:45","modified_gmt":"2024-10-12T22:39:45","slug":"pepperoni-lasagna","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pepperoni-lasagna\/","title":{"rendered":"Pizza Lasagna"},"content":{"rendered":"<p>Pizza lasagna is the kind of recipe that makes perfect sense the moment you hear the phrase mentioned. Almost everyone loves pizza, almost everyone loves lasagna, and they both call for tomato sauce and a topping of mozzarella. Mashing them up is an absolute no-brainer.<\/p>\n<p>This recipe isn\u2019t the quickest dinner you can make, but (like most of our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pasta-dishes\/lasagna\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/pasta-dishes\/lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">other lasagna recipes<\/a>) it makes a lot of portions. That means you\u2019ll get full value from the time you invest in making it, and more importantly the whole family will love it.<\/p>\n<h2>Ingredients for Pizza Lasagna<\/h2>\n<ul>\n<li><strong>Ground beef:<\/strong> Ground beef provides the basis for the meaty lasagna sauce.<\/li>\n<li><strong>Onion:<\/strong> A chopped onion gives the beef and the sauce savory flavor.<\/li>\n<li><strong>Tomato sauce:<\/strong> A can of tomato sauce provides part of the liquid that makes up the flavorful sauce.<\/li>\n<li><strong>Tomato paste:<\/strong> Tomato paste provides the sauce with a concentrated kick of tomato flavor, and a degree of thickening.<\/li>\n<li><strong>Beef bouillon:<\/strong> A sprinkling of beef bouillon granules doubles down on the sauce\u2019s meaty flavor.<\/li>\n<li><strong>Dried parsley:<\/strong> Dried parsley adds color and eye appeal to the sauce.<\/li>\n<li><strong>Italian seasoning:<\/strong> Prepared Italian seasoning mix simplifies flavoring the sauce.<\/li>\n<li><strong>Garlic salt:<\/strong> Garlic salt lends a pungent garlic flavor to the sauce, and is more convenient to use than fresh garlic.<\/li>\n<li><strong>Eggs:<\/strong> Eggs help bind the cheese layer of the lasagna, making it firm enough to slice neatly when it\u2019s cooked.<\/li>\n<li><strong>Small-curd cottage cheese:<\/strong> Small-curd cottage cheese is a low-cost alternative to ricotta, providing a similarly mild cheese flavor.<\/li>\n<li><strong>Sour cream:<\/strong> Sour cream adds flavor and richness to the cheese layer.<\/li>\n<li><strong>Lasagna noodles:<\/strong> Pre-cooked lasagna noodles add substance to the meal, and separate the layers.<\/li>\n<li><strong>Pepperoni:<\/strong> The sliced pepperoni, together with the shredded cheese, checks that \u201ctastes like pizza\u201d box.<\/li>\n<li><strong>Shredded mozzarella:<\/strong> The topping of shredded mozzarella is something that pizza has in common with many lasagna recipes.<\/li>\n<li><strong>Grated Parmesan:<\/strong> Grated Parmesan brings a more concentrated cheese flavor to the mozzarella topping.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the meat sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060383 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pizza-Lasagna_TOHD24_12012_DianaRattray_1.jpg?fit=700%2C1024\" alt=\"Meaty sauce for pizza lasagna, a recipe from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, cook the beef and onion over medium heat, breaking it into crumbles, until the meat is no longer pink. Drain any excess fat from the pan, then add the water, tomato sauce, tomato paste, bouillon granules and seasonings. Bring the mixture to a boil, then reduce the heat and simmer the sauce, uncovered, for 30 minutes.<\/p>\n<h3>Step 2: Assemble the lasagna<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060382\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pizza-Lasagna_TOHD24_12012_DianaRattray_2.jpg?fit=700%2C1024\" alt=\"Pizza lasagna preparation, ready to bake.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, combine the eggs, cottage cheese and sour cream. Spread \u00bd cup of the finished meat sauce into a greased 13&#215;9-inch baking dish. Layer it with 4 of the cooked lasagna noodles, the cottage cheese mixture and the pepperoni. Top that layer with the remaining noodles and meat sauce. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.<\/p>\n<h3>Step 3: Bake the lasagna<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060381\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pizza-Lasagna_TOHD24_12012_DianaRattray_3.jpg?fit=700%2C1024\" alt=\"Overhead photo of baked pizza lasagna, a recipe from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>Cover the lasagna and bake it at 350\u00b0F for 35 minutes. Remove the cover and bake for 10 minutes longer, or until heated through and bubbly. Let the lasagna stand for 15 minutes before cutting and serving.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060380\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pizza-Lasagna_TOHD24_12012_DianaRattray_4.jpg?fit=700%2C1024\" alt=\"Overhead photo of pizza lasagna and Caesar salad.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<h2>Pizza Lasagna Variations<\/h2>\n<ul>\n<li><strong>Lean into the pizza toppings:<\/strong> In the recipe as written, it\u2019s the pepperoni that carries the \u201cpizza\u201d flag. To double down on the resemblance to pizza, add some of your other favorite toppings to the cheese layer or scatter them on top of the mozzarella where they can cook in the oven\u2019s heat. Anchovy hearts, sweet pepper rings, olives, mushrooms and thinly-sliced onions are all good choices. Browse our <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-pizza-toppings\/\" data-name=\"www.tasteofhome.com\/collection\/best-pizza-toppings\/\" data-module=\"content engagement\" data-position=\"embedded links\">list of toppings<\/a> or cruise <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-pizza-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-pizza-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">our pizza recipes<\/a> for inspiration.<\/li>\n<li><strong>Make a white lasagna:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/recipes\/white-pizza-with-roasted-tomatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/white-pizza-with-roasted-tomatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">White pizza<\/a> is definitely \u201ca thing,\u2019 and so is <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mom-s-white-lasagna\/\" data-name=\"www.tasteofhome.com\/recipes\/mom-s-white-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">white lasagna<\/a>. Since we&#8217;re already mashing up pizza and lasagna, this is a great alternative to the original recipe. Make a white lasagna with your choice of chicken or Italian sausage, but then add a pizza layer according to the directions in this recipe. It\u2019s just as good, and a nice change of pace (especially for those who get indigestion from tomato-based sauces.)<\/li>\n<li><strong>Go lower-carb with veggie \u201cnoodles\u201d:<\/strong> If you\u2019re trying to keep your carb consumption down, making <a href=\"https:\/\/www.tasteofhome.com\/recipes\/zucchini-lasagna\/\" data-name=\"www.tasteofhome.com\/recipes\/zucchini-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">lasagna with sliced zucchini<\/a> is a no-brainer. Other vegetable options include sliced eggplant, a layer of cooked spaghetti squash strands or layers of greens such as chard or spinach.<\/li>\n<\/ul>\n<h2>How to Store Pizza Lasagna<\/h2>\n<p>Any leftover pizza lasagna should be refrigerated as soon as possible after the meal. Simply cover the pan for overnight storage, or transfer the remaining portions to one or more food safe containers with tight-fitting lids. Using multiple smaller containers, rather than one large one, helps the lasagna cool faster and stay food safe for longer.<\/p>\n<h3>Can I make this recipe ahead of time?<\/h3>\n<p>You absolutely can. In fact, many people believe lasagna tastes better the second day, when the flavors have had more time to meld. It just needs to reheat in a low oven until warmed through. If you\u2019re into <a href=\"https:\/\/www.tasteofhome.com\/article\/meal-planning-guide\/\" data-name=\"www.tasteofhome.com\/article\/meal-planning-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\">meal prepping<\/a>, you can cut it into individual portions once it cools, pack them into containers and heat them as needed.<\/p>\n<h3>How long will pizza lasagna keep?<\/h3>\n<p>Like most leftovers, pizza lasagna is good for up to 3 or 4 days in the fridge. That\u2019s based on the assumption the lasagna was refrigerated right after the original meal, which is best for food safety. If it sat out for a while before getting to the fridge, it\u2019s prudent to eat it within a day or two.<\/p>\n<h3>Can I freeze pizza lasagna?<\/h3>\n<p>Yes, you can freeze it either baked or unbaked. If unbaked, be sure to choose a pan that\u2019s safe for freezer-to-oven use. Press parchment or some other barrier directly to the surface of the pan, freeze it and then package the entire pan into a large freezer bag. The lasagna can be baked from frozen, though it will need to bake, covered, for 25 to 35 minutes longer than if it\u2019s thawed. Cooked lasagna can be frozen in single- or multi-serving portions on a parchment-lined sheet pan, then wrapped and packaged for long-term storage. It can keep for 3 to 6 months in the freezer, though for best quality it should be eaten in 1 to 3 months.<\/p>\n<h2>Pizza Lasagna Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2060385\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pizza-Lasagna_TOHD24_12012_DianaRattray_5.jpg?fit=700%2C1024\" alt=\"Pizza Lasagna on a plate with a Caesar salad in the background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<h3>I find tomato paste tastes metallic, is there a trick to fix that?<\/h3>\n<p>Yes, there is. After you cook and drain the beef, transfer it to a bowl (or just push it to the sides of the skillet). Pour a tablespoon of oil into the skillet, and scoop the tomato paste into the small pool of oil. <a href=\"https:\/\/www.tasteofhome.com\/article\/tomato-paste-technique\/\" data-name=\"www.tasteofhome.com\/article\/tomato-paste-technique\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cook the tomato paste<\/a> for 2 to 4 minutes in the oil, stirring continuously. It will start to caramelize slightly, and you\u2019ll notice that its aroma changes from sharp and raw to mild and mellow. At that point, add (or stir) the beef back into the skillet, add the other sauce ingredients, and proceed as directed.<\/p>\n<h3>Can I use no-boil lasagna noodles in this recipe?<\/h3>\n<p>Yes you can, if that\u2019s the kind you keep on hand. Consult the instructions on the box, but typically you\u2019ll need to increase the amount of sauce you use to compensate for the moisture the noodles will absorb as they bake. Plan to increase the water and tomato sauce by at least half. No-boil lasagna tends to be a bit thinner, so the end result is more like using homemade pasta.<\/p>\n<h3>Can I make my own lasagna noodles?<\/h3>\n<p>That\u2019s how you get the absolute best lasagna. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-homemade-pasta\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-homemade-pasta\/\" data-module=\"content engagement\" data-position=\"embedded links\">Homemade pasta<\/a> is easier than you might think, and you don\u2019t even need a pasta roller (though it helps). A rolling pin will do the job just as well, if more slowly, and for lasagna you can cut the sheets of dough with a sharp knife.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pizza lasagna takes a bit of time and effort, like most other lasagna recipes, but it&#8217;s a big meal with big flavors. It&#8217;s an ideal recipe for meal prep, making plenty for multiple meals.<\/p>\n","protected":false},"author":8014,"featured_media":2064706,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304162,307308,304523,304328,305271,304292,305487,304338,305334,304515,304390,304343,303966,307320,340638,304368,303887,306848,305353,340649,304347,306312,307529,304348,304268,307307,307514,306297,304558,324623,304388,304020,304005,304560,304150,303883,304353,304403],"categories-v2":[308503,308500,309439,310347,308888,308988,308319,308984,308481,309216,308305,310796,308992,309337,308880,308761,308993,308495,310362,340804,308745,308478,309603,309362,340814,308998,312178,310505,309000,259483,310342,310497,312156,308910,309177,308752,308594,308549,308915,309434,308476,309005,308812],"coauthors":[343387],"recommended_recipes":[{"post_title":"Pepperoni Pizza 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Pasta","post_link":"\/recipes\/pepperoni-pasta\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pepperoni-Pasta_exps13642_FFC1871840D09_11_4bC_RMS.jpg"},{"post_title":"Roasted Red Pepper Lasagna","post_link":"\/recipes\/roasted-red-pepper-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14250_LT10158C56.jpg"},{"post_title":"Pepperoni Macaroni","post_link":"\/recipes\/pepperoni-macaroni\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps13800_13x9143308D10_18_1b_WEB.jpg"},{"post_title":"Pepperoni Rigatoni","post_link":"\/recipes\/pepperoni-rigatoni\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18252_CB7479C285.jpg"},{"post_title":"Pepperoni Pizza Salad","post_link":"\/recipes\/pepperoni-pizza-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18338_TH10298D21.jpg"},{"post_title":"Hearty Pepperoni Pizza 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Pizza","post_link":"\/recipes\/lasagna-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30008_SD960482D17A-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pepperoni-Lasagna_EXPS_TOHD24_12012_DianaRattray_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pepperoni-lasagna\/","name":"Pizza Lasagna","datePublished":"2018-01-01","dateModified":"2024-10-12","prepTime":"PT60M","cookTime":"PT45M","totalTime":"PT01H45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pepperoni-Lasagna_EXPS_TOHD24_12012_DianaRattray_6.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Pizza lasagna takes a bit of time and effort, like most other lasagna recipes, but it's a big meal with big flavors. It's an ideal recipe for meal prep, making plenty for multiple meals.","recipeIngredient":["1-1\/2 pounds ground beef","1 small onion, chopped","2-1\/2 cups water","1 can (8 ounces) tomato sauce","1 can (6 ounces) tomato paste","1 teaspoon beef bouillon granules","1 tablespoon dried parsley flakes","2 teaspoons Italian seasoning","1 teaspoon salt","1\/4 teaspoon garlic salt","2 large eggs","1-1\/2 cups 4% small-curd cottage cheese","1\/2 cup sour cream","8 lasagna noodles, cooked and drained","1 package (3-1\/2 ounces) sliced pepperoni","2 cups shredded part-skim mozzarella cheese","1\/2 cup grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the meat sauce","text":"In a large skillet, cook the beef and onion over medium heat, breaking it into crumbles, until the meat is no longer pink. Drain any excess fat from the pan, then add the water, tomato sauce, tomato paste, bouillon granules and seasonings. Bring the mixture to a boil, then reduce the heat and simmer the sauce, uncovered, for 30 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pizza-Lasagna_TOHD24_12012_DianaRattray_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the lasagna","text":"In a small bowl, combine the eggs, cottage cheese and sour cream. Spread \u00bd cup of the finished meat sauce into a greased 13x9-inch baking dish. Layer it with 4 of the cooked lasagna noodles, the cottage cheese mixture and the pepperoni. Top that layer with the remaining noodles and meat sauce. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pizza-Lasagna_TOHD24_12012_DianaRattray_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the lasagna","text":"Cover the lasagna and bake it at 350\u00b0F for 35 minutes. Remove the cover and bake for 10 minutes longer, or until heated through and bubbly. Let the lasagna stand for 15 minutes before cutting and serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pizza-Lasagna_TOHD24_12012_DianaRattray_3.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 356 calories","fatContent":"19g fat (9g saturated fat)","cholesterolContent":"106mg cholesterol","sodiumContent":"838mg sodium","carbohydrateContent":"19g carbohydrate (6g sugars","fiberContent":"2g fiber)","proteinContent":"26g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.375,"reviewCount":8,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sue Zappa","givenName":"Sue","familyName":"Zappa"},"reviewBody":"This has been one of our family's favorite lasagna recipes since I first made it for one of our sons' birthdays in May of 2000!  My husband comes from a large Italian family, but his mother never liked to cook, so when he married me--having grown up with a dad who had lots of delicious Italian recipes he'd gotten from friends whose parents had immigrated to the US from Italy, I assumed cooking for large gatherings.  The only change I make to the recipe is to use the no-cook lasagna noodles.  I'm going to make it next week for a dinner honoring a priest-relative who'll be celebrating his 30th ordination anniversary!  This is one of his favorite dinners.  You can't go wrong with this one!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Danielle_09"},"reviewBody":"delicious recipe. Adding pizza toppings would be a good option. Also, instead of starting with the meat mixture on the bottom, I started with the lasagna noodles to hold it together better while cutting. I also did 3 noodles per layer, 3 layers. 4 noodles will not fit in the pan...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ellimaye1"},"reviewBody":"This was a fun to try.  We still like traditional lasagna best.  If I made this again, I would make a traditional cottage cheese layer without sour cream.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lisa53202"},"reviewBody":"Update:  I had baked these in two 8X8\" dishes and frozen one, and I am wondering if I inadvertently left out the eggs, which would account for why there was so much liquid!  Will try again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joscy"},"reviewBody":"Saved this one!!  Grandson LOVES pepperoni; plan to make it special for him when he comes to visit.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mj_99508"},"reviewBody":"I altered this recipe slightly and now it taste like, \"A pizza in the form of lasagna!\" my mother told me!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"abmcatmommy"},"reviewBody":"Absolutely delicious!  Thank you for sharing this great recipe.  I seldom like to eat the same thing two days in a row, but this recipe is the exception.  Love it!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lisa53202"},"reviewBody":"Very good.  I did think that there was too much liquid in the bottom of the dish (the second time I made it I baked it longer, hoping to reduce the liquid), so next time I think I would add less water.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"12012","romance_copy_dek":"Pizza lasagna takes a bit of time and effort, like most other lasagna recipes, but it's a big meal with big flavors. 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