Garlic Bread Pizza Dough Lasagne Bake
A creative hybrid that merges Italian lasagne with garlic bread, using pizza dough as a buttery, herb-infused base instead of traditional pasta sheets. This dish combines the comfort of layered bolognese and creamy white sauce with the aromatic punch of garlic and parsley baked into the foundation. The result is crispy-bottomed, cheesy, and deeply savory—perfect for weeknight family dinners or casual entertaining. What sets this version apart is the garlic butter-soaked pizza dough, which adds unexpected texture and flavor while simplifying prep. The molten cheese topping and golden crust make it visually impressive despite its straightforward assembly. Ideal for anyone seeking comfort food with a twist, this works year-round and satisfies both traditional lasagne lovers and those craving something different.
Ingredients
- 1 lb pizza dough sheetfocaccia dough sheet1:1carb
adds structure and flavor
- 3 ½ tbsp butter, melted
- 2 teaspoon dried parsley
- 2 teaspoon garlic, crushed
- 2 ¼ lb bolognesemeat ragù or vegetable bolognese1:1protein
maintains layering structure
- 1 lb white saucebechamel1:1sauce
identical base
- 7 oz lasagne sheets
- 1 ¾ cups mozzarella cheese, grated
- ⅝ cups parmesan cheese
Instructions
- 1
Mix melted butter with dried parsley and crushed garlic.
- 2
Grease an oven-proof baking dish with half the garlic butter mixture.
- 3
Line the greased dish with the pizza dough sheet.
- 4
Brush the dough with the remaining garlic butter.
- 5
Layer bolognese, lasagne sheets, white sauce, and parmesan in alternating layers until the dish is full or ingredients run out.
- 6
Finish the top layer with white sauce.
- 7
Sprinkle mozzarella and parmesan cheese over the top layer.
- 8
Bake at 350°F for 30 minutes until cooked through and golden on top.
Tips
Brush pizza dough generously with garlic butter before layering to prevent sogginess and maximize crust texture; don't skimp on this step as it defines the dish.
Spread white sauce evenly between layers and reserve some for the top to keep the final layer moist during baking and prevent dry spots.
Check doneness at 25 minutes; if cheese is browning too fast, tent loosely with foil for the remaining 5 minutes to avoid burning while the center finishes cooking.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 160C for 15-20 minutes until warmed through.
Assemble fully (unbaked) up to 12 hours ahead; refrigerate covered. Bake directly from fridge, adding 5-10 minutes to cooking time.
Serve with a simple green salad, garlic bread alongside, or roasted vegetables. Pairs with red wine or a light beer.
Common Mistakes
Don't skip greasing the dish with garlic butter before laying dough; this prevents sticking and ensures the crust crisps.
Don't overbake; cheese can brown quickly at 180C; check at 25 minutes to avoid a burnt top.
Don't layer the sheets too tightly without sauce; lasagne needs moisture between layers to cook evenly.
Substitutions
Dairy-Free Swaps
General Alternatives
identical base
maintains layering structure
adds structure and flavor
FAQ
Can I make this ahead and freeze it?
Yes. Assemble fully unbaked, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Bake from frozen, adding 15-20 minutes to cooking time and covering with foil if cheese browns too fast.
What if I don't have pizza dough on hand?
Use focaccia, pita, or even torn naan as the base layer. Adjust baking time slightly if using thinner options. Alternatively, substitute with thin lasagne sheets and increase white sauce for moisture.
Can I use store-bought bolognese and white sauce?
Absolutely. This recipe assumes pre-made sauces. Use quality jarred or frozen versions; season to taste with salt, pepper, and herbs. Homemade versions give better control over thickness and flavor.