Cheesy Lasagna Pie (Print Version)
Flaky crust layered with rich meat sauce and melted cheeses in a comforting Italian-American pie.
# What You Need:
→ Crust
01 - 1 refrigerated pie crust sheet (9-inch), or homemade equivalent
→ Meat Sauce
02 - 1 tablespoon olive oil
03 - 1 pound ground beef (or Italian sausage, or plant-based alternative)
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 1 jar (24 oz) marinara sauce
07 - 1 teaspoon dried oregano
08 - Salt and freshly ground black pepper, to taste
→ Cheese and Filling
09 - 1 ½ cups ricotta cheese
10 - 1 large egg
11 - 2 cups shredded mozzarella cheese, divided use
12 - ½ cup grated Parmesan cheese
13 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
14 - ½ teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - Unroll the pie crust and gently press it into a 9-inch pie dish. Trim any overhanging dough and flute the edges decoratively. Prick the bottom several times with a fork to prevent bubbling. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until evenly browned and no pink remains, approximately 5 to 7 minutes. Drain excess fat if needed.
04 - Add the diced onion and minced garlic to the skillet. Sauté until the onion is softened and translucent, about 3 minutes. Pour in the marinara sauce, dried oregano, salt, and pepper. Stir to combine and let the sauce simmer gently for 5 minutes to meld the flavors. Remove from heat.
05 - In a medium mixing bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella, Parmesan, chopped basil, and red pepper flakes. Stir until the mixture is creamy, smooth, and well incorporated.
06 - Spread half of the meat sauce evenly across the bottom of the prepared crust. Spoon the ricotta mixture over the sauce in dollops and gently spread it into an even layer. Pour the remaining meat sauce over the cheese filling. Finish by sprinkling the remaining 1 cup of mozzarella evenly across the top.
07 - Loosely tent the pie with aluminum foil, ensuring it does not touch the cheese. Bake for 30 minutes. Then carefully remove the foil and continue baking for an additional 15 minutes, or until the cheese is golden brown and bubbling.
08 - Remove from the oven and allow the pie to rest for 10 minutes before slicing. This helps the layers set for clean portions. Serve warm, garnished with additional fresh basil if desired.
# Expert Tips:
01 -
- It gives you all the comfort of lasagna but slices like a pie, which makes serving and portioning surprisingly easy.
- The flaky crust adds a buttery crunch that regular lasagna noodles simply cannot replicate.
- You can prep the meat sauce and cheese filling ahead of time, making assembly on busy nights a breeze.
02 -
- Skip the resting period and you will end up with a soupy mess that slides apart on the plate.
- Blind baking the crust for just 5 minutes before assembling prevents a soggy bottom that no one enjoys.
03 -
- Let the meat sauce cool slightly before assembling or the ricotta layer will melt into it instead of staying distinct.
- Shredding your own mozzarella from a block melts far more smoothly than bags of pre shredded cheese coated in anticaking powder.