Description

This Lasagna Flatbread recipe combines the classic flavors of a traditional lasagna into a quick and easy flatbread meal. Layers of ricotta, mozzarella, and Parmesan cheese mixed with Italian seasoning are spread over flatbreads, topped with a savory sausage marinara sauce, and baked until golden, bubbly, and delicious. Perfect for a family dinner or casual gathering, this dish offers the comforting taste of lasagna in a convenient flatbread form.

Ingredients

Scale

Cheese Mixture

1 (15-ounce) container ricotta cheese
4 ounces shredded mozzarella cheese (half of an 8-ounce package)
1 (3-ounce) package Parmesan cheese
1 egg
2 teaspoons Italian seasoning

Sausage Marinara

1 pound sausage
½ (26-ounce) jar marinara sauce

Base

6 flatbreads
4 ounces shredded mozzarella cheese (remaining half of the 8-ounce package)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the flatbreads.
Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, half of the shredded mozzarella, Parmesan cheese, egg, and Italian seasoning. Mix well until all ingredients are evenly incorporated, forming a creamy cheese mixture.
Cook Sausage: Heat a skillet over medium heat and cook the sausage until it is no longer pink, about 5 to 10 minutes. Drain any excess grease from the skillet, then stir in the marinara sauce to coat the sausage thoroughly.
Assemble Flatbreads: Lay out the flatbreads on a baking tray. Spread the prepared cheese mixture evenly over each flatbread. Spoon the sausage and marinara sauce mixture on top of the cheese layer. Finally, sprinkle the remaining shredded mozzarella cheese over each flatbread.
Bake: Place the assembled flatbreads in the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Serve: Remove from oven and serve the lasagna flatbreads hot. Enjoy this flavorful and easy-to-make dish with family or friends!

Notes

For a spicier version, use spicy Italian sausage or add red pepper flakes to the sausage-marina mixture.
To make this dish vegetarian, substitute sausage with cooked mushrooms or plant-based sausage alternatives.
If flatbreads are large, you can cut them into smaller portions to serve as appetizers or snacks.
Make sure to drain the cooked sausage well to avoid soggy flatbreads.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.