Cheesy Lasagna Pie With Gooey Layers (Printable)
Gooey layers of cheese, rich meat sauce, and tender pasta baked in a golden crust for a comforting sliceable meal.
# 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
# Directions:
01 - Preheat your oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef and sausage until thoroughly browned. Drain excess fat. Add the onion and garlic, sautéing until softened, about 3 minutes. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Simmer for 5 minutes, then remove from heat.
03 - In a medium 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 over the bottom of the pie crust. Arrange 4 cooked lasagna noodles over the cheese, trimming as needed to fit the dish.
05 - Spread half of the ricotta mixture over the noodles, then top with half of the meat sauce. Repeat with the remaining noodles, ricotta mixture, and meat sauce.
06 - Finish by sprinkling the remaining mozzarella and Parmesan evenly over the top.
07 - Cover the edges of the crust with foil to prevent overbrowning. Bake for 40-45 minutes until the top is bubbly and golden.
08 - Allow the pie to cool for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The pie crust adds a buttery crunch that regular lasagna never knew it was missing.
- Slicing into wedges instead of squares feels like a small rebellion against convention, and guests always lean in closer when you bring it to the table.
02 -
- Skip the resting period and your slices will slide apart into a messy heap, because those ten minutes let the cheeses set and the layers bond together.
- Trim the noodles slightly smaller than you think they need to be, because they expand a touch as they soak up sauce during baking and can push against the crust.
03 -
- Cook the noodles one minute less than the package says because they will continue softening inside the pie as it bakes, and mushy noodles are the enemy of a clean slice.
- Press down gently on the finished layers before baking to eliminate air pockets that cause the pie to collapse when you serve it.