Easy Lasagna Flatbreads: Quick Weeknight Dinner Recipe

4 individual flatbreads (naan bread, pita bread, or pre-baked pizza crusts)
1 cup good quality marinara or pasta sauce
1/2 cup ricotta cheese (full-fat or part-skim)
2 tablespoons grated Parmesan cheese
1 clove garlic, minced (optional)
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
Salt and black pepper to taste
1 cup shredded mozzarella cheese (part-skim or whole milk)
1/2 cup cooked ground beef, Italian sausage, or crumbled plant-based meat (optional)
1/4 cup finely chopped spinach or sautéed mushrooms (optional)
Red pepper flakes, for a little kick (optional)
Fresh basil leaves, for garnish (optional)

Optional — the recipe works without them.

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1

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2

In a small bowl, combine ricotta, Parmesan, minced garlic, parsley, salt, and pepper. Stir until well combined.
3

Lay flatbreads on prepared baking sheet. Spread marinara sauce over each, leaving a small border.
4

Dollop ricotta mixture over marinara. Add optional meat or vegetables if using.
5

Sprinkle shredded mozzarella evenly over each flatbread.
6

Bake for 10-12 minutes until edges are golden brown and cheese is melted and bubbly.
7

Remove from oven and let cool for 1-2 minutes. Garnish with fresh basil or red pepper flakes if desired.
8

Slice and serve immediately while hot and crispy.

Used in this recipe: Rimmed Baking Sheet Pizza Wheel Cutter (Amazon, affiliate links)

350-450 kcal

Calories