Garlic Naan Lasagna

Find us in the bakery or deli


  • 1 tbsp olive oil
  • ½ cup diced onion
  • 4 garlic cloves (minced)
  • 1 lb Italian Sausage
  • ¼ cup red wine vinegar
  • 1 can (6 oz) tomato paste
  • 1 can (28 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • ½ tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp fresh basil (chopped)
  • 1 tsp dried parsley
  • 1 tsp dried oregano

Garlic Naan Lasagna

  • 32 oz ricotta cheese
  • 2 ¼ cups shredded mozzarella cheese (divided)
  • ½ cup grated parmesan cheese
  • ¼ cup fresh basil (chopped)
  • ½ tsp dried parsley
  • ½ tsp dried oregano
  • 3 pieces Stonefire Garlic Naan


  • Begin by preparing the Italian Sausage Marinara.
  • Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
  • Add the sausage and cook through. Add the red wine vinegar, tomato paste, diced tomatoes and tomato sauce.
  • Add the kosher salt, black pepper, fresh basil, parsley and oregano.
  • Reduce to low, cover and simmer 10-15 minutes.
  • While the sauce is simmering, begin preparing the lasagna.
  • Preheat the oven to 375°F.
  • Combine the ricotta cheese, ¼ cup mozzarella cheese, parmesan cheese, fresh basil, parsley and oregano.
  • Place a piece of Naan at the bottom of a 9” x 12” baking dish. Spread 1/3 of the ricotta cheese mixture on the naan.
  • Place a layer of the Italian sausage marinara on top.
  • Place another piece of garlic naan on top of the marinara. Spread 1/3 of the remaining ricotta cheese mixture on top of the naan and top with the remaining Italian sausage marinara. Top with the final piece of garlic naan and remaining 1/3 cup ricotta cheese mixture. Sprinkle the two cups of mozzarella cheese on top of the naan.
  • Cover with foil and place in the oven for 30 minutes. Remove the foil and place back in the oven for 20-30 minutes.

Recipe by Whitney Bond

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