Cheesy Lasagna Pie (Print)
Gooey, cheesy layers of meat sauce and pasta baked in a golden pie crust for a comforting family meal.
# 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 & 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
# How To Make It:
01 - Preheat oven to 375°F. Line a baking sheet with foil and set aside.
02 - In a large skillet over medium heat, cook the ground beef and sausage until evenly browned. Drain off excess fat. Add the onion and garlic, sautéing until softened, about 3 minutes. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Let the sauce simmer for 5 minutes, then remove from heat.
03 - In a medium bowl, combine the ricotta cheese, eggs, a pinch of salt, and half of the grated Parmesan. Stir until smooth and well blended.
04 - Scatter half of the shredded mozzarella evenly across the bottom of the pie crust. Arrange 4 cooked lasagna noodles over the cheese, trimming them as needed to fit the dish.
05 - Spread half of the ricotta mixture over the noodles, followed by half of the meat sauce. Repeat with the remaining noodles, ricotta mixture, and meat sauce.
06 - Sprinkle the remaining mozzarella and Parmesan evenly over the top layer.
07 - Cover the exposed edges of the pie crust with foil to prevent overbrowning. Bake for 40–45 minutes, until the top is bubbly and golden.
08 - Remove from the oven and let the pie cool for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The pie crust adds a buttery crunch you never knew lasagna was missing.
- It slices like a dream and looks impressive enough for a dinner party with almost no extra effort.
02 -
- Skipping the foil on the crust edges will give you a burned rim and a sad first bite, so take the thirty seconds to shield it.
- Under cooked noodles are easier to trim and layer than overcooked ones, which tear and turn mushy inside the pie.
03 -
- Drain the ricotta in a fine mesh strainer for fifteen minutes before mixing, because excess moisture is the enemy of a sturdy slice.
- Press down gently on each noodle layer as you build to eliminate air pockets that cause the pie to collapse when serving.