Cheesy Lasagna Pie With Gooey Layers (Printable View)
Layered lasagna baked in a pie crust with gooey cheese, meat sauce, and tender noodles for a comforting sliceable meal.
# Ingredient List:
→ 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, 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 Make It:
01 - Preheat 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 Italian sausage until fully browned, breaking apart with a spoon. Drain excess fat. Add the chopped onion and minced garlic, sautéing until softened, about 3 minutes. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Simmer the sauce 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 blended.
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 dish.
05 - Spread half of the ricotta cheese mixture evenly over the noodles, followed by half of the meat sauce. Repeat the layering with the remaining 4 noodles, the rest of the ricotta mixture, and the remaining meat sauce.
06 - Sprinkle the remaining mozzarella and the rest of the grated Parmesan over the top of the pie.
07 - Cover the edges of the pie crust with aluminum foil to prevent overbrowning. Bake for 40 to 45 minutes until the filling is bubbly and the top is golden brown.
08 - Remove from the oven and let the pie rest for 10 minutes before slicing into wedges. Serve warm.
# Expert Suggestions:
01 -
- Everything you crave about lasagna but portioned into neat, satisfying pie slices that feel special without extra effort.
- The pie crust adds a buttery crunch that regular lasagna never knew it was missing.
02 -
- Slicing too early causes the entire pie to collapse into a soupy mess on your serving plate, patience here is the difference between a stunning slice and a bowl of regret.
- Trimming the noodles to fit the round dish takes a little trial and error, use the pie dish as a template and cut before you start layering so you are not scrambling mid assembly.
03 -
- Press down gently on each noodle layer as you build the pie to eliminate air pockets that cause sliding when you cut.
- A sharp knife run under hot water and wiped dry between cuts gives the cleanest, most restaurant worthy slices.