Cheesy Lasagna Pie (Print Version)
Gooey cheese layers and rich meat sauce baked in a golden pie crust for a comforting Italian-American dinner.
# What You 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 and 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 and Base
10 - 8 cooked lasagna noodles
11 - 1 pie crust (store-bought or homemade), fitted into a 9-inch pie dish
→ Spices and Herbs
12 - 1/2 tsp dried basil
13 - 1/2 tsp dried oregano
14 - Salt and pepper, to taste
# How-To:
01 - Preheat your oven to 375°F. Position the rack in the center of the oven for even baking.
02 - In a large skillet over medium heat, cook the ground beef and sausage together, breaking apart with a wooden spoon, until fully browned. Drain off excess fat. Add the finely chopped onion and minced garlic, sautéing 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 across the bottom of the pie crust. Lay 4 cooked lasagna noodles over the cheese, trimming them as needed to fit the pie dish.
05 - Spread half of the ricotta mixture over the noodles, then spoon half of the meat sauce on top. Repeat the layering with the remaining 4 noodles, the rest of the ricotta mixture, and the remaining meat sauce.
06 - Finish by scattering the remaining mozzarella and Parmesan evenly over the top of the pie.
07 - Cover the exposed edges of the pie crust with aluminum foil to prevent overbrowning. Bake for 40 to 45 minutes, until the filling is bubbly and the cheese is golden on top.
08 - Remove from the oven and let the pie rest for 10 minutes before slicing into wedges. This allows the layers to set for cleaner portions.
# Expert Advice:
01 -
- Slicing into this pie and watching the cheese stretch in long golden strings feels like a small kitchen miracle every single time.
- The pie crust adds a buttery crunch that regular lasagna never knew it was missing.
- It reheats beautifully the next day, which means lunch at work will make your coworkers jealous.
02 -
- Skipping the resting time will cause your slices to slide apart into a messy, delicious puddle, so be patient.
- Trimming the noodles slightly smaller than you think necessary works better, because they expand slightly as they absorb moisture during baking.
03 -
- Cook the noodles one minute less than the package directions so they hold their texture during the long bake.
- Tenting the crust edges with foil at the twenty minute mark instead of the beginning gives you a perfectly golden finish without any burnt spots.