Lasagna Pie

Want a rich and gooey lasagna with a spin? Try this Lasagna Pie! It boasts all the meat, cheese, and pasta of the Italian classic… but in pie form!

Presentation is everything, folks. Messily chuck the most divine meal onto a plate with no care for how it will appear to the diner and you’ve got a wasted meal. I daresay a shoddily plated feast tastes worse than a well-presented one.

Sometimes a meal, no matter how well presented, can lack something. While I’ve always been proud of my lasagnas, for instance, and the praise for them has been profuse, I recently thought about re-presenting them. That’s when I discovered lasagna PIE. It features pretty much the same ingredients as your traditional lasagna but it’s in pie form. I can’t say it tastes better than my regular lasagnas, but my husband and my kids all went back for seconds. Something about being served a gooey wedge of lasagna was enough to whet their curiosity and appetite.

If you’ve made my other lasagna variations—my Easy Lasagna Roll-Ups or Lasagna Soup, for instance—you know that I’m not afraid of changing up the classics. So if you’re PIE-ning for a change to your lasagna, give this recipe a try.

Ingredients

• 1/4 cup olive oil plus 3 tbsp for pasta
• 1 medium onion, diced
• 1 lb. ground chuck beef
• 1 lb. ground pork
• 5 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 2 cans (28 oz. each) plum tomatoes, hand-crushed or blender-pulsed
• salt and black pepper (to taste)
• 5 basil leaves, chopped (plus 3 tbsp for garnish)
• 1 lb. mafaldine pasta or broken lasagna noodles
• 3 large eggs, beaten
• 1 tsp coarse cracked black pepper
• 3/4 cup Pecorino Romano cheese, grated, divided
• 1 cup ricotta cheese
• 3 cups mozzarella cheese, shredded, divided
• 3 tbsp flat-leaf Italian parsley, minced

How To Make Lasagna Pie

Step 1: Heat 1/4 cup of olive oil in a large pot over MEDIUM heat. Add the diced onion and cook until translucent.

Step 2: Add the ground chuck and ground pork, breaking the meat apart with a spoon. Cook until browned.

Step 3: Stir in the minced garlic and red pepper flakes, cooking for another minute. Pour in the white wine, then add the hand-crushed plum tomatoes. Season with salt and pepper.

Step 4: Let the sauce simmer for 30 minutes. Finish by stirring in the 5 chopped basil leaves. Set aside.

Step 5: Preheat your oven to 375°F. In a large pot of salted boiling water, cook the pasta noodles until just shy of al dente. Drain and toss with 3 tablespoons of olive oil to prevent sticking. Let the pasta cool slightly.

Step 6: In a large bowl, combine the beaten eggs, coarse cracked black pepper, half of the grated Pecorino Romano cheese, and half of the shredded mozzarella. Add the cooled pasta and toss to coat evenly.

Step 7: In a deep-dish pie pan or a springform pan, layer half of the pasta mixture. Dot with spoonfuls of ricotta cheese and then layer with half of the meat sauce. Sprinkle with a portion of the remaining Pecorino Romano and mozzarella cheeses. Repeat the layers with the remaining pasta, meat sauce, and cheese. Finish by topping with the remaining Pecorino Romano and mozzarella.

Step 8: Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and the top is golden brown.

Step 9: Let the lasagna pie rest for 10 minutes before slicing. Garnish with the chopped basil and minced parsley.

FAQs

Serving Suggestions

A good lasagna (and yes, a good lasagna pie) needs some crusty bread and a glass of wine to accompany it. As for sides, Broccoli Rabe goes well with a rich pasta dish, as does this healthy Brussels Sprout Salad. To finish off, why not make this No-Churn Salted Cinnamon Ice Cream or pair a classic entrée with a classic dessert: Soft and Chewy Chocolate Chip Cookies?

How to Prep and Store Lasagna Pie

You can make your lasagna pie ahead of time and then store it in the fridge uncooked for up to 24 hours. After cooking, let the pie cool completely then put it in an airtight container. You can also leave it in its pan and cover it up with aluminum foil. It should keep for up to 3 days.

The good news is that this lasagna pie freezes wonderfully. I recommend splitting it up into servings first so you need only thaw the amount you wish to eat. Once it’s in an airtight container, it should keep for up to 3 months (like most things in the freezer). If frozen, the pie will need thawing in the fridge overnight. To reheat, cover with plastic and put it in the microwave. You can also cover it in foil and reheat in the oven.

Lasagna Pie

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 10

Ingredients

  

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• 1/4 cup olive oil plus 3 tbsp for pasta
• 1 medium onion diced
• 1 lb. ground chuck beef
• 1 lb. ground pork
• 5 cloves garlic minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 2 cans (28 oz. each) of plum tomatoes hand-crushed or blender pulsed
• salt and black pepper to taste
• 5 basil leaves chopped, plus 3 tbsp for garnish
• 1 lb. mafaldine pasta or broken lasagna noodles
• 3 large eggs beaten
• 1 tsp coarse cracked black pepper
• 3/4 cup Pecorino Romano cheese grated, divided
• 1 cup ricotta cheese
• 3 cups mozzarella cheese shredded, divided
• 3 tbsp flat-leaf Italian parsley minced

Instructions

 

• Heat 1/4 cup of olive oil in a large pot over MEDIUM heat. Add the diced onion and cook until translucent.
• Add the ground chuck and ground pork, breaking the meat apart with a spoon. Cook until browned.
• Stir in the minced garlic and red pepper flakes, cooking for another minute. Pour in the white wine, then add the hand-crushed plum tomatoes. Season with salt and pepper.
• Let the sauce simmer for 30 minutes. Finish by stirring in the 5 chopped basil leaves. Set aside.
• Preheat your oven to 375°F. In a large pot of salted boiling water, cook the pasta noodles until just shy of al dente. Drain and toss with 3 tablespoons of olive oil to prevent sticking. Let the pasta cool slightly.
• In a large bowl, combine the beaten eggs, coarse cracked black pepper, half of the grated Pecorino Romano cheese, and half of the shredded mozzarella. Add the cooled pasta and toss to coat evenly.
• In a deep-dish pie pan or a springform pan, layer half of the pasta mixture. Dot with spoonfuls of ricotta cheese and then layer with half of the meat sauce. Sprinkle with a portion of the remaining Pecorino Romano and mozzarella cheeses. Repeat the layers with the remaining pasta, meat sauce, and cheese. Finish by topping with the remaining Pecorino Romano and mozzarella.
• Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and the top is golden brown.
• Let the lasagna pie rest for 10 minutes before slicing. Garnish with the chopped basil and minced parsley.

Tried this recipe?Let us know how it was!