Cheesy Lasagna Pie With Gooey Layers (Print)
Gooey layers of cheese, meat sauce, and pasta baked in a flaky pie crust for a sliceable comfort dinner.
# What You 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, 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 ground beef and sausage until browned throughout. Drain excess fat. Add onion and garlic; sauté until softened, about 3 minutes. Stir in marinara sauce, dried basil, dried 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 grated Parmesan cheese. Stir until evenly blended.
04 - Scatter half of the mozzarella cheese 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 evenly over the noodles, followed by half of the meat sauce. Repeat with remaining noodles, ricotta mixture, and meat sauce.
06 - Sprinkle the remaining mozzarella and Parmesan cheese over the top layer.
07 - Cover edges of the pie crust with foil to prevent overbrowning. Bake for 40-45 minutes until bubbly and golden on top.
08 - Remove from oven and let 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.
- Slicing it into wedges instead of squares makes it feel like an event rather than a weeknight dinner.
- That moment when you pull it from the oven and the cheese is still bubbling is pure kitchen magic.
02 -
- If you slice too early the layers will slide apart like a bad handshake, so give it the full ten minutes.
- Trimming the noodles to fit the pie dish is messy but worth it because gaps lead to structural collapse.
03 -
- Cook the noodles a minute less than the package says because they will continue softening in the oven.
- Press the noodle pieces firmly into the curves of the dish so there are no air pockets hiding underneath.