Cheesy Lasagna Pie (Print View)
Flaky crusted lasagna pie with gooey cheese layers and savory meat sauce, baked golden.
# 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 (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:
01 - Preheat oven to 375°F. Roll out the pie crust and gently press it into a 9-inch pie dish. Trim any overhanging dough and flute the edges. 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 browned and fully 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, 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, chopped 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. Dollop the ricotta mixture over the sauce and gently spread into an even layer. Top with the remaining meat sauce. 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, or 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 -
- It delivers every bit of lasagna flavor with half the effort and a buttery crust that noodles simply cannot match.
- The ricotta layer stays creamy and custardy because the pie crust locks in moisture like a cozy blanket.
02 -
- If you skip the foil tent for the first 30 minutes the cheese will brown too fast and the crust edges will char before the center is hot through.
- Blind baking the crust for just 5 minutes before assembling makes a enormous difference in keeping the bottom flaky instead of soft.
03 -
- Drain the browned beef thoroughly because excess grease will pool in the bottom of the crust and make the whole pie taste heavy.
- Letting the assembled pie sit in the fridge uncovered for 20 minutes before baking helps the crust firm up and creates a better texture throughout.