Cheesy Lasagna Pie (Printable)
Italian-American comfort food with flakey crust, rich meat sauce, and gooey melted cheese layers baked in a pie dish.
# What You’ll 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 (or Italian sausage, or plant-based alternative)
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 1 (24-ounce) jar 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 Make It:
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 the 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 the diced onion and minced garlic to the skillet. Cook until softened, about 3 minutes. Stir in the marinara sauce, dried oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes. Remove from heat.
04 - In a medium bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella, Parmesan, basil, and red pepper flakes. Stir until smooth and well blended.
05 - Spread half of the meat sauce evenly over 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 over the top.
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 - Let the pie cool for 10 minutes before slicing to allow the layers to set. Serve warm, garnished with fresh basil if desired.
# Expert Tips:
01 -
- It gives you every comforting thing about lasagna without the noodle boiling and layering fuss.
- The flaky crust surprises people every single time and makes it feel like something you ordered at a bakery.
02 -
- Skipping the rest time will give you a delicious but very messy slice that slides apart on the plate.
- Blind baking the crust for 5 minutes before assembling keeps the bottom from going soggy.
03 -
- Use a deep dish pie pan if you have one because this pie is generously filled and you do not want overflow.
- Let the meat sauce cool slightly before layering so it does not melt the cheese filling prematurely.