Cheesy Lasagna Pie (Printer-friendly)
Gooey layers of cheese and meat sauce baked in a golden pie crust for a comforting Italian-inspired 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
# Method:
01 - Preheat your oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef and sausage until browned. Drain excess fat. Add the onion and garlic; sauté until softened, about 3 minutes. Stir in the marinara sauce, basil, oregano, salt, and pepper. 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 Parmesan cheese.
04 - Scatter half of the mozzarella over the bottom of the pie crust. Layer 4 cooked lasagna noodles over the cheese, trimming to fit the dish.
05 - Spread half of the ricotta mixture over the noodles, then spread half of the meat sauce on top. Repeat with the remaining noodles, ricotta mixture, and meat sauce.
06 - Top with the remaining mozzarella and Parmesan cheese.
07 - Cover the edges of the crust with foil to prevent overbrowning. Bake for 40-45 minutes, until bubbly and golden on top.
08 - Let the pie cool for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The pie crust adds a buttery crunch that regular lasagna never knew it needed.
- Every single slice holds its shape beautifully, making it perfect for guests or potlucks.
- It reheats like a dream the next day, maybe even better than fresh from the oven.
02 -
- Do not skip the foil on the crust edges or you will end up with burnt rims and a sad first bite.
- Letting the pie rest is not optional because slicing too early means everything slides apart into a messy pile.
03 -
- Trim the lasagna noodles slightly smaller than you think because they expand a touch as everything bakes together.
- The meat sauce tastes even better if you make it a day ahead and let the flavors develop overnight in the fridge.