Cheesy Lasagna Pie With Gooey Layers (Printable)
Gooey layers of cheese, meat sauce, and pasta baked in a golden crust for a comforting sliceable 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 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 Italian sausage until thoroughly browned. Drain off excess fat. Add the chopped onion and minced garlic, sautéing until softened, about 3 minutes. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Let the sauce simmer for 5 minutes, then remove from heat.
03 - In a medium mixing bowl, combine the ricotta cheese, eggs, a pinch of salt, and half of the grated Parmesan. Stir until well blended.
04 - Scatter half of the shredded mozzarella evenly across the bottom of the pie crust. Arrange 4 cooked lasagna noodles over the cheese layer, trimming them as needed to fit the dish.
05 - Spread half of the ricotta mixture over the noodles, followed by half of the meat sauce. Repeat the layering with the remaining noodles, ricotta mixture, and meat sauce.
06 - Finish by sprinkling the remaining mozzarella and Parmesan evenly over the top layer.
07 - Cover the edges of the pie crust with foil to prevent overbrowning. Bake for 40 to 45 minutes until the top is bubbly and golden brown.
08 - Remove from the oven and let the pie rest for 10 minutes before slicing into wedges and serving.
# Expert Suggestions:
01 -
- The pie crust adds a buttery crunch that regular lasagna wishes it had, and it holds every gooey layer together beautifully.
- You get all the comfort of lasagna in a sliceable, portable form that reheats like a dream the next day.
02 -
- Skipping the rest time turns this beautiful pie into a lava slide of sliding layers, so be patient and let it set.
- Covering the crust edges with foil is non negotiable because nobody likes a burnt rim on an otherwise perfect dish.
03 -
- Taste the meat sauce before layering because once it is baked, you cannot adjust the seasoning anymore.
- Trim the noodles slightly smaller than you think necessary because they expand a tiny bit as the pie bakes and moisture absorbs into them.