Cheesy Lasagna Pie With Gooey Layers (Printer-friendly)
Layered cheese, meat sauce, and pasta baked in a golden pie crust for a comforting sliceable dinner.
# What You’ll Need:
→ Meats
01 - 1 lb ground beef
02 - ½ lb sweet Italian sausage, casings removed
→ Vegetables
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauces and 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 and Base
10 - 8 cooked lasagna noodles
11 - 1 pie crust (store-bought or homemade), fitted into a 9-inch pie dish
→ Spices and Herbs
12 - ½ teaspoon dried basil
13 - ½ teaspoon dried oregano
14 - Salt and pepper, to taste
# How-To Guide:
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 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 the dish.
05 - Spread half of the ricotta mixture, then half of the meat sauce evenly over the noodles. Repeat with remaining noodles, ricotta mixture, and meat sauce.
06 - Top with the remaining mozzarella and Parmesan cheese.
07 - Cover edges of the crust with foil to prevent overbrowning. Bake for 40 to 45 minutes until bubbly and golden on top.
08 - Let rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- That moment when you pull it from the oven and the cheese stretches in long golden strings is pure dinner table theater.
- It reheats beautifully the next day, which means you get to experience the whole thing twice.
02 -
- Do not skip the foil tent on the crust edges or you will end up with a burnt rim and a sad first slice.
- Letting it rest the full ten minutes is the difference between a neat wedge and a sloppy, delicious puddle on the plate.
03 -
- Trim the noodles slightly smaller than you think they need to be because they will expand and shift during baking.
- A sharp knife is essential for clean slices, so run it under hot water and wipe it between each cut.