Cheesy Lasagna Pie (Printable)
Gooey layered cheese and meat sauce baked in a golden pie crust for a comforting Italian-American 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
# How to make it:
01 - Preheat your oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef and Italian sausage until browned throughout. Drain off excess fat. Add the chopped onion and minced garlic; sauté until softened, about 3 minutes. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Simmer the mixture for 5 minutes, then remove from heat and set aside.
03 - In a medium bowl, combine the ricotta cheese, eggs, a pinch of salt, and half of the grated Parmesan cheese. Stir until well blended.
04 - Scatter half of the shredded mozzarella evenly over the bottom of the pie crust. Layer 4 cooked lasagna noodles over the cheese, trimming them to fit the dish.
05 - Spread half of the ricotta cheese mixture over the noodles, then spoon half of the meat sauce on top. Repeat layering with the remaining noodles, cheese mixture, and meat sauce.
06 - Top the assembled pie with the remaining shredded mozzarella and the rest of the grated Parmesan cheese.
07 - Cover the edges of the pie crust with aluminum foil to prevent overbrowning. Bake for 40–45 minutes, until the top is bubbly and golden brown.
08 - Remove from the oven and let the lasagna pie cool for 10 minutes before slicing into wedges and serving.
# Expert Tips:
01 -
- The pie crust adds a buttery crunch that regular lasagna never knew it needed.
- Every slice holds its shape beautifully, which means no more sloppy portions at dinner parties.
02 -
- Skip the resting period and your slices will slide apart into a cheesy avalanche on the plate.
- Covering the crust edges with foil is non negotiable because uncovered pie dough burns faster than you think at this temperature.
03 -
- Cook the noodles one minute less than the package says because they will finish cooking inside the pie and nobody wants mushy pasta.
- Press down gently on each layer as you build it to eliminate air pockets that cause the pie to collapse when sliced.