Cheesy Lasagna Pie (Printable)
A comforting baked pie with gooey cheese layers, rich meat sauce, and tender pasta 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
# How to Prepare:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - In a large skillet over medium heat, cook the ground beef and sausage until thoroughly browned, breaking apart with a spoon. Drain excess fat. Add the onion and garlic; sauté 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. Mix until smooth and well blended.
04 - Scatter half of the shredded mozzarella 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 mixture evenly over the noodles, then spoon half of the meat sauce on top. Repeat with the remaining noodles, ricotta mixture, and meat sauce.
06 - Sprinkle the remaining mozzarella and Parmesan evenly over the top.
07 - Cover the edges of the pie crust with foil to prevent overbrowning. Bake for 40–45 minutes until the top is bubbly and golden.
08 - Remove from the oven and let cool for 10 minutes before slicing into wedges and serving.
# Expert Advice:
01 -
- That pie crust base changes everything, giving each slice a flaky crunch you never knew lasagna was missing.
- It reheats beautifully the next day, which means you get to look forward to lunch for once.
- Using a pie dish instead of a massive pan keeps portions honest and cleanup minimal.
- The layered slicing moment when you pull the first wedge out is genuinely theatrical.
02 -
- Skipping the rest time will give you a delicious landslide instead of a slice, so resist the urge to cut immediately.
- Undercooking the noodles slightly before layering prevents them from turning mushy inside the pie.
- The foil tent on the crust edges is not optional unless you enjoy the taste of charred pastry.
- A sharp knife matters more than a serving spatula here because clean cuts reveal those gorgeous layers.
03 -
- Let the meat sauce cool slightly before layering so it does not melt the ricotta on contact and create uneven spreading.
- Press down gently on the assembled pie before baking to eliminate air pockets that cause collapsing.