Cheesy Lasagna Pie (Printable Version)
Flaky crusted Italian-American casserole with rich meat sauce and gooey melted cheese layers.
# 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 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)
# Directions:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - Roll out the pie crust and carefully fit it into a 9-inch pie dish. Trim any overhanging dough and flute the edges decoratively. Prick the bottom gently several times with a fork to prevent bubbling. Set aside.
03 - In a large skillet over medium heat, warm the olive oil. Add the ground beef and cook, breaking it apart with a spatula, until evenly browned and cooked through, approximately 5 to 7 minutes. Drain any excess fat if needed.
04 - Add the diced onion and minced garlic to the skillet with the beef. Cook 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 to allow the flavors to meld. Remove from heat.
05 - 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.
06 - Spread half of the meat sauce evenly across 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. Sprinkle the remaining 1 cup of mozzarella evenly over the top.
07 - Loosely tent the pie with aluminum foil. Bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, until the cheese is golden brown and bubbly.
08 - Allow the pie to cool for 10 minutes before slicing to set the layers. Serve warm, garnished with additional fresh basil if desired.
# Expert Hints:
01 -
- The flaky crust elevates every single bite into something that feels fancier than regular lasagna but takes half the effort of making pasta from scratch.
- It reheats beautifully the next day, which means you get to experience that gooey cheese pull all over again for lunch.
02 -
- Skipping the resting time will leave you with a soupy mess that slides apart on the plate, so patience really pays off here.
- Blind baking the crust for five minutes before assembling creates an extra crispy bottom that holds up beautifully against the moist filling.
03 -
- Drain the ricotta in a fine mesh strainer for fifteen minutes before mixing to avoid a watery center that slides apart when you cut into it.
- Letting the meat sauce cool slightly before layering prevents the crust from getting soggy and helps the ricotta stay in place as you spread it.