Updated July 2026

Can’t decide between pizza and lasagne?

World Champion Pizza Maker Theo Kalogeracos from Australia has solved the problem: He invented the pisagne (pee-ZAH-nyeh).

The concept is really quite simple: Top a pizza crust with lasagne ingredients.

Below:

> Recipe: pisagne, pizza + lasagna.

Elsewhere on The Nibble:

> More lasagna recipes.

> Very different ways to adapt lasagna.

Elsewhere on The Nibble:

> The history of lasagna.

> More lasagna recipes.

> The history of pasta.

> The different types of pasta: a photo glossary.

> The year’s 20+ pasta holidays.
 
 
RECIPE: PISAGNE

We created our own recipe after reading about it. You can roll the dough as thick or as thin as you like.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 500°F.

2. COVER the pizza crust with the sauce. Sprinkle with shredded mozzarella and then add a layer of seasoned ricotta cheese. (We added 1/8 teaspoon nutmeg and 1 tablespoon of chopped fresh basil per cup of ricotta.

3. JUDGE how many lasagna noodles you’ll need based on the size of your pie. Cook the noodles to al dente, drain, and pat dry. You can either trim them to fit on the crust, or cut them into 2″ pieces.

4. ADD the noodles to the pie and top with more Bolognese sauce. Bake until the crust is browned and the cheese is melted.

5. GARNISH with shaved Parmesan cheese and a chiffonade of fresh basil. Cut and serve.
 

[4] How to chiffonade (photo: The Nibble).

[1] The pisagne, a lasagne pizza (photo © Theo Kalogeracos).

[2] DeLallo’s version of lasagna pizza. Here’s the recipe (photo © DeLallo).

[3] Use a Parmesan aged 12 months or less; it will be the most elastic. Let the wedge or slice warm to counter temperature. Then, use standard vegetable peeler or a cheese plane to press the sharp blade firmly against the flat side and pull down in a smooth, continuous motion (photo: The Nibble).

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