Recipes › Bread & Pizza › Lasagna Flatbread Recipe

Lasagna Flatbread Recipe

Recipe by Pedro M. A. Neves

This Lasagna Flatbread recipe combines the beloved layers of traditional lasagna with the rustic simplicity of Italian focaccia, creating a crispy-bottomed, cheesy, herb-studded flatbread. Bolognese sauce, creamy ricotta, and melted mozzarella are spread directly onto a thin, pillowy dough base and baked until golden. Perfect for casual entertaining or weeknight dinners, this dish delivers all the comfort of classic lasagna in a more approachable, fork-friendly format.

Ingredients

• 500g (3.5 cups) all-purpose flour
• 350ml (1.5 cups) warm water
• 7g (1.5 tsp) instant yeast
• 10g (2 tsp) fine sea salt
• 60ml (4 tbsp) olive oil, divided
• 400g (14 oz) ground beef
• 150g (5 oz) ground pork
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 200ml (0.8 cups) whole milk
• 30g (3 tbsp) tomato paste
• 180g (0.75 cups) whole peeled tomatoes, crushed by hand
• 5ml (1 tsp) dried oregano
• 2.5ml (0.5 tsp) freshly grated nutmeg
• 250g (1 cup) whole milk ricotta
• 100g (0.75 cups) freshly grated Parmigiano-Reggiano
• 200g (1.5 cups) whole milk mozzarella, shredded
• Salt and black pepper to taste
• 15g (0.5 oz) fresh basil leaves
• Cornmeal for dusting

Instructions

1. Combine warm water, yeast, and a pinch of sugar in a bowl; let sit 5 minutes until foamy. Add flour and salt to a large bowl, then pour in yeast mixture and 30ml (2 tbsp) olive oil. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 8 minutes until smooth and slightly sticky. Place in an oiled bowl, cover, and let rise at room temperature for 1 hour until doubled.

2. Heat 15ml (1 tbsp) olive oil in a large skillet over medium-high heat. Add diced onion and cook for 4 minutes, stirring occasionally, until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.

3. Add ground beef and ground pork to the skillet, breaking apart with a wooden spoon. Cook for 6-7 minutes over medium-high heat, stirring frequently, until meat is browned and no pink remains. Drain excess fat if needed.

4. Stir tomato paste into the meat and cook for 1 minute, stirring constantly, until it darkens slightly. Pour in crushed tomatoes and whole milk, then add oregano and nutmeg. Reduce heat to low and simmer uncovered for 8 minutes, stirring occasionally, until sauce thickens slightly. Season with salt and black pepper. Remove from heat and cool slightly.

5. Preheat oven to 220°C (425°F). Punch down risen dough and transfer to a surface dusted with cornmeal. Gently stretch and shape into a 35×25cm (14×10 inch) rectangle, working from the center outward. Transfer to a parchment-lined baking sheet.

6. Brush dough with remaining 15ml (1 tbsp) olive oil, leaving a 1cm (0.5 inch) border. Spread cooled meat sauce evenly over oiled dough, leaving the border clear.

7. In a small bowl, stir together ricotta, half the Parmigiano-Reggiano, and salt and pepper. Drop dollops of ricotta mixture across the meat sauce layer, about 6-8 dollops, then gently spread with the back of a spoon until mostly even.

8. Scatter shredded mozzarella evenly over ricotta layer, then sprinkle remaining Parmigiano-Reggiano on top.

9. Bake for 18-20 minutes in preheated oven until crust is deep golden brown at edges and cheese is bubbling at center. Remove from oven and immediately scatter fresh basil leaves over top, pressing gently so they adhere to melted cheese.

10. Cool on baking sheet for 2-3 minutes, then transfer to a cutting board. Slice into 8 rectangular pieces with a pizza cutter or sharp knife and serve warm.

Substitutions

• Substitute ground beef and pork with ground lamb or all ground beef for different flavor profile
• Use part-skim ricotta or Greek yogurt mixed with Parmigiano for a lighter version
• Replace mozzarella with smoked scamorza or provolone for a more robust cheese flavor
• Use whole wheat or spelt flour for half the all-purpose flour for added nutrition

Tips

• Let the meat sauce cool to room temperature before spreading on dough to prevent it from making the crust soggy
• For a crispier bottom crust, preheat your baking sheet in the oven for 3 minutes before transferring the dough onto it
• Fresh basil should be added immediately after baking while heat releases its essential oils for maximum flavor
• This flatbread is best enjoyed fresh from the oven but can be reheated in a 160°C (320°F) oven for 8 minutes to restore crispness

While traditional lasagna is rooted in Emilia-Romagna, this flatbread adaptation draws inspiration from pissaladière and Italian regional focaccia variations. The concept of layering ingredients on focaccia-style dough reflects modern Italian cooking's adaptability and the tradition of using bread as a canvas for rich sauces and cheeses across different regions.

You might also like

Margherita Pizza Recipe

105 min · Bread & Pizza

Nacho Pizza Recipe

33 min · Bread & Pizza

Party Pizzas Recipe

63 min · Bread & Pizza

Pastapizza Sauce Recipe

60 min · Bread & Pizza