Cheesy Lasagna Pie (Print View)
A baked pie with gooey cheese, rich meat sauce, and tender pasta layered in a golden crust.
# 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 oven to 375°F.
02 - In a large skillet over medium heat, cook ground beef and sausage until browned. Drain excess fat. Add onion and garlic; sauté until softened, about 3 minutes. Stir in marinara sauce, basil, oregano, salt, and pepper. Simmer for 5 minutes, then remove from heat.
03 - In a medium bowl, combine ricotta cheese, eggs, a pinch of salt, and half of the Parmesan cheese. Stir until well blended.
04 - Scatter half of the mozzarella over the bottom of the pie crust. Layer 4 cooked lasagna noodles over the cheese, trimming to fit.
05 - Spread half of the ricotta mixture, then half of the meat sauce over the noodles. Repeat with remaining noodles, ricotta mixture, and meat sauce.
06 - Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
07 - Cover edges of the crust with foil to prevent overbrowning. Bake for 40-45 minutes, until bubbly and golden on top.
08 - Let rest for 10 minutes before slicing and serving.
# Insider Tips:
01 -
- The pie crust adds a buttery crunch that regular lasagna never knew it needed.
- Slicing it into wedges feels instantly festive and makes serving a crowd surprisingly easy.
02 -
- Overfilling the pie dish will cause bubbling overflow, so leave a small gap at the top edge.
- Letting it rest is not optional because cutting too early turns a beautiful pie into a delicious landslide.
03 -
- Smoked provolone mixed into the mozzarella adds a subtle depth that people will notice but never quite identify.
- Browning the meats in two batches rather than crowding the pan gives you a better crust and better flavor in the final sauce.