Lasagna Pizza with Fried Meatballs & Béchamel | CookOS

Lasagna Pizza

Name: Lasagna Pizza with Fried Meatballs & Béchamel
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: Italian-American
Ingredients: 1 large Neapolitan-style pizza crust, baked; 2 cups tomato sauce; 1/2 cup fresh basil leaves; 12-16 small fried meatballs; 8 oz fresh mozzarella cheese; 1 cup grated Parmesan cheese, divided; 1/2 cup ricotta cheese; 1/4 cup béchamel sauce

Lasagna Pizza stacks a baked Neapolitan pizza crust with fried meatballs, tomato sauce, fresh basil, and a blend of mozzarella, ricotta, and Parmesan, finished with a rich béchamel drizzle. This Italian-American hybrid delivers the comfort of lasagna in pizza form.

🌍Italian-American 🏷️Lasagna pizza 🏷️Lasagna 🏷️Pizza 🏷️Meatball Comfort-food

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Total

20 min

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by devourpower

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Ingredients

1 large Neapolitan-style pizza crust, baked
2 cups tomato sauce
1/2 cup fresh basil leaves
12-16 small fried meatballs
8 oz fresh mozzarella cheese
1 cup grated Parmesan cheese, divided
1/2 cup ricotta cheese
1/4 cup béchamel sauce

8 Ingredients

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Instructions

1
Slice a fully baked Neapolitan-style pizza crust into four large, equal pieces.
2
On a baking sheet, spread a layer of tomato sauce. Place one slice of the pizza crust on top and cover it with more tomato sauce.
3
Top the first layer with fresh basil leaves, fried meatballs, torn fresh mozzarella, a sprinkle of Parmesan cheese, and piped ricotta cheese.
4
Place a second slice of pizza crust on top and repeat the layering process: tomato sauce, basil, meatballs, ricotta, mozzarella, and Parmesan.
5
Add a third slice of pizza crust and repeat the layering process one more time.
6
Place the final slice of pizza crust on top. Smother the entire stack with a generous amount of tomato sauce.
7
Top with a heavy sprinkle of Parmesan cheese and a final layer of fresh mozzarella.
8
Bake in a hot oven (like a pizza oven) until the cheese is fully melted, bubbly, and slightly browned.
9
Carefully transfer the lasagna pizza to a serving plate.
10
Finish by drizzling béchamel sauce over the top and garnishing with fresh basil leaves before serving.

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Tips & Notes

Pro tips

Pre-bake the Neapolitan crust until it holds its shape but is not fully cooked, so it stays sturdy under the weight of layers without becoming overly crisp or dry.
Fry meatballs until golden outside but still tender inside; they will cook further in the oven alongside the other components.
Use fresh mozzarella torn into small pieces rather than shredded to encourage even melting and prevent clumping.
Apply béchamel as a thin, even drizzle in the final 2 minutes of baking to add richness without overwhelming the other flavors or making the dish heavy.

Substitutions

Tomato sauce → pizza sauce or marinara (adjust salt to taste)
Fresh basil → dried oregano or fresh parsley (use 1 tsp dried oregano or 2 tbsp fresh parsley)
Béchamel → heavy cream mixed with a pinch of nutmeg (1/4 cup cream, 1/8 tsp nutmeg)
Fried meatballs → Italian sausage crumbles or roasted vegetables for a lighter or vegetarian version

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 10–12 minutes until cheese is melted and warm throughout.

Equipment

pizza oven or standard home oven · pizza peel (if using pizza oven)

Common Questions

Can I make the meatballs ahead of time?

Yes. Fry and cool the meatballs up to 2 days ahead, then store in the refrigerator. Reheat gently before layering.

Do I need a pizza oven to make this?

A pizza oven is traditional, but a standard home oven at 475–500°F will work. Bake until the cheese is bubbly and the crust is golden, about 12–15 minutes.

Can I use store-bought pizza dough instead of making a Neapolitan crust?

Yes, but Neapolitan-style dough (high hydration, long fermentation) will give the most authentic texture and flavor. Pre-bake the crust lightly before layering.