Cheesy Lasagna Pie (Printable Version)
Flaky crusted lasagna pie loaded with meat sauce, ricotta, and gooey melted mozzarella layers.
# 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 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 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. Simmer for 5 minutes to meld the flavors. 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 bottom of the prepared crust. Dollop 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 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 Suggestions:
01 -
- The flaky crust soaks up just enough sauce to taste like the best part of a lasagna edge, which is everyone favorite bite anyway.
- It slices into gorgeous wedges that look like you spent all day, even though the whole thing comes together in barely over an hour.
- You can swap in plant based meat and vegetarian cheese without losing any of that gooey, comforting magic.
02 -
- Skip the resting time and your slices will slide apart into a cheesy, saucy avalanche that still tastes great but photographs terribly.
- If your crust edges brown too fast, wrap just the rim with a thin strip of foil during the second half of baking.
03 -
- Dry the ricotta by pressing it in a clean towel for five minutes if it seems watery, because a wet filling makes the crust soggy every time.
- Let the meat sauce cool slightly before layering so it does not melt the ricotta mixture on contact and muddy the beautiful distinct layers.