Cheesy Lasagna Pie (Print)
Lasagna baked in a pie crust with gooey cheese layers, seasoned meat sauce, and tender noodles for a comforting family dinner.
# Ingredient list:
→ Meats
01 - 1 lb ground beef
02 - 1/2 lb sweet Italian sausage, casings removed
→ Vegetables
03 - 1 small yellow 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 freshly ground black pepper, to taste
# Directions:
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, breaking apart with a wooden spoon, until fully browned throughout. Drain off any excess fat. Add the chopped onion and minced garlic; sauté until the onion is translucent and fragrant, about 3 minutes. Stir in the marinara sauce, dried basil, dried oregano, and season with salt and pepper. Let the sauce simmer gently for 5 minutes to allow the flavors to meld, 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 fitted pie crust. Arrange 4 cooked lasagna noodles over the cheese layer, trimming them as needed to fit snugly inside the dish.
05 - Spread half of the ricotta mixture evenly over the noodle layer, followed by half of the meat sauce. Repeat the layering with the remaining noodles, the rest of the ricotta mixture, and the remaining meat sauce.
06 - Sprinkle the remaining mozzarella and the rest of the Parmesan evenly over the top of the assembled pie.
07 - Cover the exposed edges of the pie crust with aluminum foil to prevent overbrowning. Bake on the center rack for 40 to 45 minutes, until the cheese is bubbly and deeply golden on top.
08 - Remove from the oven and let the lasagna pie rest for 10 minutes before slicing into wedges. This allows the layers to set for cleaner portions.
# Expert Tips:
01 -
- That moment you pull a golden slice from the pie dish and the cheese stretches in a long, dramatic string is pure kitchen theater.
- It delivers everything you crave from lasagna but in a form that feels unexpected and fun enough for a weeknight dinner party.
02 -
- If you slice too early, the filling will spill everywhere and the layers will collapse, so patience here genuinely pays off.
- The foil on the crust edges is not optional because nobody likes a burnt pie rim, and it only takes a few seconds to do.
03 -
- Cook your noodles one minute less than the package says because they will continue cooking inside the pie and nobody wants mushy pasta.
- Let the meat sauce cool slightly before layering so it does not melt the ricotta mixture on contact.