Why You’ll Love This Recipe

This dish gives you all the cheesy, savory satisfaction of lasagna but in a fast, hand-held format. Using flatbread instead of noodles cuts down on prep time and keeps the texture crisp, while the sausage and marinara infuse rich flavor. It’s perfect for busy nights, casual gatherings, or when you crave lasagna but don’t want to fuss with layers of pasta.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (15-ounce) container ricotta cheese
• 1 (8-ounce) package shredded mozzarella cheese, divided
• 1 (3-ounce) package Parmesan cheese
• 1 egg
• 2 teaspoons Italian seasoning
• 1 pound sausage
• ½ (26-ounce) jar marinara sauce
• 6 flatbreads

Directions

1. Preheat oven to 375 °F (190 °C).
2. In a medium bowl, mix together the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning until well blended.
3. In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles as it cooks. Drain excess fat.
4. Stir marinara sauce into the cooked sausage and heat through.
5. Lay the flatbreads on a baking sheet. Spread a layer of the ricotta mixture evenly over each flatbread.
6. Top with the sausage and marinara mixture, then sprinkle the remaining mozzarella cheese over the top.
7. Bake for 10–12 minutes, or until the cheese is melted and bubbly and the flatbread edges are crisp.
8. Serve hot, cut into slices if desired.

Servings and timing

• Servings: 6 flatbreads (about 6 servings)
• Timing:
  • Prep Time: ~10 minutes
  • Cook Time: ~15 minutes
  • Total Time: ~25 minutes

Variations

• Vegetarian: Use sautéed mushrooms, spinach, or zucchini instead of sausage.
• Spicy: Use hot Italian sausage and add crushed red pepper flakes to the ricotta mixture.
• Extra Cheesy: Add provolone or fontina for more melty richness.
• White Sauce Version: Replace marinara with Alfredo sauce for a creamy twist.

Storage/Reheating

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 °F for 5–7 minutes to restore crispness, or warm in a skillet over medium heat. Avoid microwaving if possible, as it may soften the flatbread.

FAQs

1. Can I use naan instead of flatbread?

Yes naan works perfectly and gives a slightly softer, chewier texture.

2. Can I prepare these ahead of time?

Yes assemble up to the baking step, refrigerate, and bake just before serving.

3. What sausage works best?

Italian sausage is ideal, but you can use breakfast sausage or even ground beef.

4. Can I freeze these?

You can freeze assembled but unbaked flatbreads. Wrap well, freeze for up to 2 months, and bake from frozen, adding a few extra minutes.

5. Do I have to add the egg to the ricotta mixture?

The egg helps bind the cheese mixture, but you can omit it if you prefer a softer texture.

6. How can I make it lighter?

Use turkey sausage, part-skim ricotta, and reduced-fat mozzarella.

7. Can I use homemade marinara?

Absolutely homemade sauce adds a fresh, personal touch.

8. Can I grill the flatbreads instead of baking?

Yes grill over indirect heat until the cheese melts and the bottoms are crisp.

9. How do I make it kid-friendly?

Skip strong seasonings, use mild sausage, and let kids help assemble their own flatbread.

10. Can I make a gluten-free version?

Use gluten-free flatbreads or gluten-free pizza crust.

Conclusion

Lasagna Flatbread is a quick, delicious way to enjoy all the comforting flavors of lasagna in a fraction of the time. Perfect for weeknights or entertaining, this recipe combines cheesy layers, savory sausage, and crispy flatbread for a meal everyone will love.

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