Cheesy Lasagna Pie (Printable)
Classic lasagna meets flakey pie crust with layers of meat sauce, ricotta, and melted mozzarella in every bite.
# Ingredient List:
→ Crust
01 - 1 sheet refrigerated 9-inch pie crust (homemade or store-bought)
→ Meat Sauce
02 - 1 tablespoon olive oil
03 - 1 pound ground beef (Italian sausage or plant-based alternative)
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 1 jar (24 ounces) marinara sauce
07 - 1 teaspoon dried oregano
08 - Salt and 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 chopped fresh basil (or 1 teaspoon dried)
14 - ½ teaspoon crushed red pepper flakes (optional)
# How to Make:
01 - Preheat the oven to 375°F. Roll out the pie crust and press it into a 9-inch pie dish. Trim any overhang and flute the edges. Prick the bottom lightly with a fork to prevent puffing. Set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, 5 to 7 minutes. Drain excess fat if needed.
03 - Add the diced onion and minced garlic to the skillet. Cook until softened, about 3 minutes. Stir in the marinara sauce, dried oregano, salt, and pepper. Simmer for 5 minutes to blend the flavors, then remove from heat.
04 - In a medium bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella, Parmesan, chopped basil, and red pepper flakes. Stir until smooth and creamy.
05 - Spread half of the meat sauce evenly over the bottom of the prepared crust. Dollop the ricotta mixture over the sauce and gently spread it into an even layer. Top with the remaining meat sauce, then sprinkle the remaining 1 cup of mozzarella over the top.
06 - Loosely tent the pie with aluminum foil. Bake for 30 minutes, then remove the foil and continue baking for 15 more minutes until the cheese is golden and bubbly.
07 - Let the pie cool for 10 minutes before slicing to allow the layers to set. Serve warm, garnished with fresh basil if desired.
# Helpful Tips:
01 -
- It delivers every comforting thing about lasagna without the fuss of boiling noodles or layering a massive casserole.
- The flaky crust on the bottom is a game changer you did not know you needed.
- Leftovers reheat beautifully and somehow taste even richer the next day at lunch.
02 -
- Skipping the ten minute rest means your slices will slide apart into a messy puddle of sauce and cheese, which still tastes fine but looks nothing like the neat wedges you imagined.
- If your crust edges brown too fast, wrap just the rim with a thin strip of foil during the last ten minutes of baking.
03 -
- Let the meat sauce cool for five minutes before assembling so it does not melt the ricotta layer on contact and create a blurry middle.
- Shredding your own mozzarella from a block melts significantly better than the pre shredded bags which contain anti caking powders that resist melting.