Cheesy Lasagna Pie (Printable version)
Gooey layers of cheese, meat sauce, and tender noodles baked in a golden pie crust for a comforting sliceable dinner.
# What you'll need:
→ Meats
01 - 1 lb ground beef
02 - 1/2 lb sweet Italian sausage, casings removed
→ Vegetables
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauces & Dairy
05 - 2 cups marinara sauce
06 - 1 1/2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 2 large eggs
→ Pasta & Base
10 - 8 cooked lasagna noodles
11 - 1 pie crust (store-bought or homemade), fitted into a 9-inch pie dish
→ Spices & Herbs
12 - 1/2 tsp dried basil
13 - 1/2 tsp dried oregano
14 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - In a large skillet over medium heat, cook the ground beef and Italian sausage until thoroughly browned, breaking up the meat into small pieces. Drain off excess fat. Add the chopped onion and minced garlic; sauté until softened and fragrant, about 3 minutes. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Let the sauce simmer for 5 minutes to meld the flavors, then remove from heat.
03 - In a medium mixing bowl, combine the ricotta cheese, eggs, a pinch of salt, and half of the grated Parmesan. Stir until smooth and well incorporated.
04 - Scatter half of the shredded mozzarella evenly over the bottom of the pie crust. Arrange 4 cooked lasagna noodles over the cheese layer, trimming them as needed to fit the pie dish.
05 - Spread half of the ricotta mixture evenly over the noodles, followed by half of the meat sauce. Repeat the layering with the remaining noodles, ricotta mixture, and meat sauce.
06 - Sprinkle the remaining mozzarella and the rest of the grated Parmesan over the top of the assembled pie.
07 - Cover the edges of the pie crust with aluminum foil to prevent overbrowning. Bake for 40 to 45 minutes, until the cheese is bubbly and golden on top.
08 - Remove from the oven and let the pie cool for 10 minutes before slicing into wedges. Serve warm.
# Expert Advice:
01 -
- The pie crust adds a buttery crunch that regular lasagna never knew it needed.
- It slices like a dream, making it perfect for weeknight dinners when you want something impressive without the fuss.
02 -
- If you skip the foil tent on the crust edges, you will end up with burned rims and an underbaked center, a lesson that cost me an entire dinner party once.
- Draining the fat from the meat completely changes the texture of the final dish, greasy filling makes the pie crust soggy within minutes.
03 -
- Let the meat sauce cool for a few minutes before layering so it does not melt the ricotta mixture on contact.
- Smoked provolone swapped in for half the mozzarella adds a campfire depth that makes people ask what your secret is.