Cheesy Lasagna Pie (Printable)
Flaky crusted Italian-American lasagna pie layered with rich meat sauce and melted cheeses for a comforting family dinner.
# What You'll Need:
→ Crust
01 - 1 sheet refrigerated pie crust (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 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
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 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 ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain excess fat if needed.
03 - Add diced onion and minced garlic to the skillet. Cook until softened, about 3 minutes. Stir in marinara sauce, dried oregano, salt, and pepper. Let the sauce simmer for 5 minutes to meld flavors, then remove from heat.
04 - In a medium bowl, combine ricotta cheese, egg, 1 cup of mozzarella, parmesan, chopped basil, and red pepper flakes. Mix until smooth and creamy.
05 - Spread half of the meat sauce evenly over the prepared pie crust. Dollop the ricotta mixture over the sauce and gently spread it into an even layer. Top with the remaining meat sauce, then finish with the remaining 1 cup of mozzarella.
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 - Allow the pie to cool for 10 minutes before slicing to set the layers. Serve warm, garnished with additional fresh basil if desired.
# Expert Tips:
01 -
- The flaky crust traps all the moisture inside so every slice is impossibly juicy and rich.
- It reheats beautifully the next day, making it the ultimate make ahead dinner for busy weeks.
02 -
- If you skip the cooling step, the filling will slide right off the crust and you will have a delicious but very messy plate.
- Blind baking the crust for five minutes before assembling makes a huge difference in avoiding a soggy bottom.
03 -
- Use a deep dish pie plate if you have one because this recipe fills a standard dish right to the brim and you do not want overflow.
- Let the meat sauce cool slightly before layering so it does not melt the ricotta mixture on contact and create uneven layers.