Cheesy Lasagna Pie (Printable version)
Italian-American casserole with flaky crust, rich meat sauce, and gooey melted cheese layers.
# What you 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 onion, 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 ½ cups ricotta cheese
10 - 1 large egg
11 - 2 cups shredded mozzarella cheese, divided use
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:
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 bubbling. Set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if needed.
03 - Add the diced onion and minced garlic to the skillet. Sauté until softened and fragrant, about 3 minutes. Stir in the marinara sauce, dried oregano, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes. Remove from heat and let cool slightly.
04 - In a medium mixing bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella, Parmesan, fresh basil, and red pepper flakes. Stir until smooth and well blended.
05 - Spread half of the meat sauce evenly across the bottom of the prepared crust. Spoon the ricotta mixture over the sauce and gently spread into an even layer. Top with the remaining meat sauce, then sprinkle the remaining 1 cup of mozzarella over the surface.
06 - Loosely tent the pie with aluminum foil. Bake for 30 minutes, then remove the foil and continue baking for an additional 15 minutes until the cheese is golden brown and bubbling.
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 Advice:
01 -
- All the comfort of lasagna wrapped inside a flaky golden crust that will have everyone asking for seconds.
- It looks wildly impressive but comes together with barely any fuss.
02 -
- Do not skip the resting time or the pie will fall apart into a saucy mess when you cut it.
- Blind baking the crust for five minutes before assembling makes a huge difference in avoiding a soggy bottom.
03 -
- Tent the foil loosely so it does not touch the cheese, or you will peel off half your beautiful topping when you remove it.
- Let the meat sauce cool slightly before layering so it does not melt the ricotta mixture prematurely.