Cheesy Lasagna Pie (Printable Version)
Classic lasagna reimagined as a flakey-crusted pie with rich meat sauce and gooey cheese layers.
# What You Need:
→ 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 may be substituted)
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 jar (24 ounces) marinara sauce
07 - 1 teaspoon dried oregano
08 - Salt and freshly ground black pepper, to taste
→ Cheese and Filling
09 - 1 1/2 cups whole-milk ricotta cheese
10 - 1 large egg
11 - 2 cups shredded mozzarella cheese, divided use
12 - 1/2 cup freshly grated Parmesan cheese
13 - 1 tablespoon fresh basil, chopped (1 teaspoon dried basil may be substituted)
14 - 1/2 teaspoon crushed red pepper flakes (optional)
# How To Make It:
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 lightly with a fork to prevent puffing. 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 longer pink, 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 smooth and evenly blended.
06 - Spread half of the meat sauce evenly across 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 evenly over the surface.
07 - Loosely tent the pie with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is deeply golden and bubbling.
08 - Allow the pie to rest for 10 minutes before slicing so the layers set properly. Serve warm, garnished with additional fresh basil if desired.
# Helpful Hints:
01 -
- It captures everything you crave about lasagna but wraps it in a buttery crust that makes each slice feel like an event.
- The layered assembly is surprisingly forgiving and almost impossible to mess up once you get the rhythm.
02 -
- Skipping the resting time will leave you with a soupy slice that falls apart on the plate.
- Blind-baking the crust for 5 minutes before assembling keeps the bottom from turning soggy.
03 -
- Let the meat sauce cool slightly before layering so it does not melt the ricotta mixture on contact.
- Use the foil tent for the full first 30 minutes, because premature browning is the enemy of melted, gooey centers.