Cheesy Lasagna Pie (Printable)
Layers of cheese, meat sauce, and pasta baked in a golden crust for a comforting sliceable dinner.
# What You Need:
→ Meats
01 - 1 pound ground beef
02 - 8 ounces 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 - 1½ cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - 2 large eggs
→ Pasta & Base
10 - 8 cooked lasagna noodles
11 - 1 pie crust, fitted into a 9-inch pie dish
→ Spices & Herbs
12 - ½ teaspoon dried basil
13 - ½ teaspoon dried oregano
14 - Salt and pepper, to taste
# Directions:
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 browned throughout. Drain 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. 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 evenly blended.
04 - Scatter half of the mozzarella evenly across the bottom of the pie crust. Lay 4 cooked lasagna noodles over the cheese layer, trimming 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, layering evenly.
06 - Sprinkle the remaining mozzarella and Parmesan evenly over the top of the assembled pie.
07 - Cover the edges of the pie crust with foil to prevent overbrowning. Bake on the prepared baking sheet for 40 to 45 minutes, until the top is bubbly and golden brown.
08 - Remove from the oven and let the pie cool for 10 minutes before slicing into wedges. Serve warm.
# Expert Tips:
01 -
- The pie crust adds a buttery crunch that regular lasagna never has, and it changes everything about the texture.
- You get all the comfort of lasagna in a form that feels special enough for guests but easy enough for a weeknight.
02 -
- Do not skip the foil on the crust edges or you will end up with burnt pastry and a perfectly good pie that looks ruined on the outside.
- Under cooking the noodles slightly before assembling prevents them from turning mushy inside the pie during the long bake.
03 -
- Press the pie crust into the dish without stretching it, because stretched dough shrinks back in the oven and leaves gaps where sauce leaks out.
- Letting the pie rest the full ten minutes is not optional, it is the difference between a beautiful slice and a sloppy puddle on the plate.