Cheesy Lasagna Pie With Gooey Layers (Printable)
A comforting baked pie with gooey layers of cheese, rich meat sauce, and tender lasagna noodles in a golden crust.
# What You Need:
→ Meats
01 - 1 lb ground beef
02 - 8 oz 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 - 1½ cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - ½ 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 - ½ tsp dried basil
13 - ½ tsp dried oregano
14 - Salt and pepper, to taste
# Steps:
01 - Preheat your oven to 375°F. Position the rack in the center of the oven.
02 - In a large skillet over medium heat, cook the ground beef and Italian sausage, breaking apart with a wooden spoon, until fully browned. Drain excess fat. Add the chopped onion and minced garlic; sauté 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 and let cool slightly.
03 - In a medium mixing bowl, combine the ricotta cheese, eggs, a pinch of salt, and half of the grated Parmesan. Stir until smooth and well blended.
04 - Scatter half of the shredded mozzarella evenly over the bottom of the pie crust. Layer 4 cooked lasagna noodles over the cheese, trimming them to fit the dish.
05 - Spread half of the ricotta cheese mixture over the noodles, then spoon half of the meat sauce on top. Repeat with the remaining 4 noodles, the rest of the cheese mixture, and the remaining meat sauce.
06 - Sprinkle the remaining mozzarella and the rest of the Parmesan evenly over the top layer.
07 - Cover the edges of the pie crust with foil to prevent overbrowning. Bake for 40–45 minutes, until the top is bubbly and golden brown.
08 - Remove from the oven and let cool for 10 minutes before slicing into wedges and serving.
# Expert Advice:
01 -
- The pie crust adds a buttery crunch that regular lasagna never knew it needed.
- Slicing it into wedges feels oddly satisfying, like you are serving something between a pie and a comfort food hug.
02 -
- Skipping the rest time turns a beautiful slice into a soupy mess on the plate, so resist the urge to cut early.
- The pie crust can overbrown quickly, and covering just the exposed edges with foil saves it every time.
03 -
- Cool the meat sauce slightly before layering so it does not melt the ricotta mixture on contact and create uneven pockets.
- Trim the noodles slightly smaller than you think necessary, because they expand as they absorb moisture during baking.