Cheesy Lasagna Pie With Gooey Layers (Printable)

Layers of meat sauce, ricotta, and melted mozzarella baked in a flakey pie crust for ultimate Italian comfort.

# What You'll 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 yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 jar (24 ounces) marinara sauce
07 - 1 teaspoon dried oregano
08 - Kosher salt and freshly ground black pepper, to taste

→ Cheese and Filling

09 - 1 ½ cups whole-milk ricotta cheese
10 - 1 large egg
11 - 2 cups shredded mozzarella cheese, divided use
12 - ½ cup freshly grated Parmesan cheese
13 - 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
14 - ½ teaspoon crushed red pepper flakes (optional)

# How To Make:

01 - Preheat the oven to 375°F. Roll out the pie crust and gently press it into a 9-inch pie dish. Trim any overhang and flute the edges decoratively. 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 wooden spoon, until fully browned and no pink remains, approximately 5 to 7 minutes. Drain any excess fat if needed.
03 - Add the diced onion and minced garlic to the skillet with the beef. 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. Remove from heat and set aside.
04 - 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, creamy, and evenly blended.
05 - Spread half of the meat sauce evenly across the bottom of the prepared pie crust. Spoon the ricotta mixture over the sauce in dollops, then gently spread it into an even layer. Top with the remaining meat sauce, spreading it to cover the cheese filling. Finish by sprinkling the remaining 1 cup of mozzarella evenly over the top.
06 - Loosely tent the pie with aluminum foil. Bake on the center rack for 30 minutes. Carefully remove the foil and continue baking for an additional 15 minutes, or until the cheese is golden brown and bubbling.
07 - Remove from the oven and allow the pie to rest for 10 minutes before slicing. This resting period helps the layers set for cleaner portions. Serve warm, garnished with additional fresh basil if desired.

# Expert Tips:

01 -
  • It delivers every comforting lasagna flavor but with a flaky crust that surprises people every single time.
  • You get that irresistible cheese pull effect layered through every slice without wrestling with slippery noodles.
  • The assembly is genuinely fun, almost like building a savory cake, and it reheats beautifully the next day.
02 -
  • If you skip the cooling step, the filling will slide apart and you will lose those gorgeous defined layers that make this dish visually stunning.
  • Blind baking the crust for just 5 minutes before assembling makes the bottom significantly crisper and prevents sogginess.
  • Tenting with foil is essential during the first half of baking because exposed crust edges will burn long before the center is hot through.
03 -
  • Let the meat sauce cool slightly before layering so it does not melt the ricotta mixture on contact and create uneven pockets.
  • Use the flat side of a spoon dipped in warm water to spread the ricotta smoothly without tearing the sauce layer beneath it.

Go Back