Lasagna Pie Recipe

When you want a show-stopping comfort meal with all the flavors of classic lasagna but half the effort, Lasagna Pie is your answer. Imagine the irresistible richness of meat sauce, tangy cheese, chewy noodles, and fresh herbs baked together in a golden, sliceable pie—perfect for those evenings when you need dinner to be as effortless as it is delicious. This recipe brings together simple ingredients and familiar Italian flavors in a way that just makes sense for busy weeknights or casual dinner parties alike. With minimal prep time and very little fuss, you can have this hearty, cheesy main dish on the table in just over an hour.

Ingredients You’ll Need

Let’s break down why each ingredient matters—because a great lasagna pie is all about balance!

• Olive Oil: Essential for sautéing onions and building base flavors.
• Onion: Adds sweetness and depth to the meat sauce.
• Ground Chuck & Pork: The mix of beef and pork brings bold, meaty flavor and tenderness.
• Garlic: Minced for a punch of classic Italian aroma (the more, the better).
• Crushed Hot Red Pepper Flakes: For a whisper of heat that wakes up the sauce—skip or cut back if sensitive to spice.
• Dry White Wine: Deglazes the pan and adds complexity; not to worry, the alcohol cooks off.
• Plum Tomatoes: These provide rich, balanced acidity—hand-crush for a rustic texture or pulse in a blender for smoothness.
• Salt & Pepper: Taste and adjust as you go.
• Fresh Basil Leaves: Chopped at the end to infuse the sauce with vibrant, herbal notes.
• Mafaldine Pasta: Its ruffled edges catch all the sauce. Broken lasagna noodles also work well.
• Eggs: Help bind the pie, so it slices neatly.
• Pecorino Romano: Savory, sharp, and utterly Italian—use it for a cheesy punch.
• Ricotta: Brings creamy pockets throughout each slice.
• Mozzarella: Melty, stretchy goodness—some in the mix, and some for that golden top.
• Parsley & Basil: Fresh herbs provide lift and color.
• Extra Olive Oil: To coat the skillet for an irresistible crust.

Tip: For the creamiest, richest pie, choose high-quality cheese and fresh herbs!

Variations

Want to make it your own? Here’s how you can tailor Lasagna Pie to your tastes:

• Vegetarian: Swap out the meat for sautéed mushrooms, spinach, or zucchini.
• Cheese Swap: Use parmesan in place of pecorino, or blend in provolone for extra richness.
• Spicy Version: Amp up the red pepper flakes or stir chopped Calabrian chilis into the sauce.
• Gluten-Free: Use your favorite gluten-free oven-ready noodles—just slightly undercook before assembling.

How to Make Lasagna Pie

Let’s break down the steps—trust me, you’ll have this dinner prepped and baking faster than you think.

Step 1: Prepare the Meat Sauce

Grab a large pot and heat olive oil over medium. Add diced onion—let it sweat until softened. Toss in ground beef and pork; increase the heat and brown it well. Spoon off excess fat. Add minced garlic and let it get fragrant (a must for flavor!). Stir in red pepper flakes, then deglaze with white wine. Once the sharp wine aroma fades, pile in crushed tomatoes. Bring to a simmer, stir often, and let it bubble for at least 30 minutes so flavors meld. Just before finishing, season with salt, pepper, and chopped basil.

Step 2: Boil the Pasta

Bring a large pot of salted water to a boil. Drop in mafaldine (or broken lasagna noodles) and cook it just two minutes shy of al dente—it will finish in the oven.

Step 3: Mix the Pie Filling

In a big bowl, beat eggs, ricotta, pecorino, black pepper, basil, and parsley until smooth. Add about four cups of your lovely meat sauce. Fold in the drained pasta and two cups of shredded mozzarella. Mix just enough to evenly coat.

Step 4: Build the Pie

Preheat your oven to 375°F. Warm a 12-inch oven-proof skillet (cast iron if you have it) over medium, add olive oil, and swirl to coat. Dump in your pasta-cheese mixture. Let it sit—don’t stir!—for a minute to help shape a light crust. Turn off the burner.

Step 5: Finish in the Oven

Sprinkle the remaining mozzarella over top. Bake on the center rack for 12 minutes, or until the pie is set. If you love a browned, bubbly cheese crust, move to the top rack and broil for 2-3 minutes, watching closely.

Step 6: Rest, Slice & Serve

Let your lasagna pie cool for five minutes. Loosen the edges with a spatula and cut into wedges. Serve with more warm meat sauce and a snowfall of grated pecorino.

How to Serve

Lasagna pie is so impressive, it hardly needs much alongside—just a few thoughtful touches:

• Side Salad: Crisp arugula or romaine with lemon and olive oil balances the richness.
• Extra Sauce: Keep a small bowl of meat sauce warm on the side for ladling over each slice.
• Fresh Bread: A few slices of sourdough or focaccia for sauce-mopping is highly recommended.
• Wine Pairing: A medium-bodied red like Chianti makes for a classic Italian table.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices in plastic wrap or store in airtight containers in the fridge. They’ll be delicious for up to three days.

Freezing

Allow lasagna pie to cool completely, slice, then wrap each piece tightly. Freeze for up to two months. Tip: Place parchment between slices to prevent sticking.

Reheating

For best results, reheat in a 350°F oven, covered with foil, until warmed through (about 15 minutes). Microwave works in a pinch, but the oven keeps that irresistible crisp crust.

FAQs

Final Thoughts

Lasagna Pie is one of those recipes that welcomes you with open arms at the end of a long day. It’s hearty, cheesy, and packed with familiar flavors, yet refreshingly simple to put together—especially if you prep the meat sauce in advance. Have fun with the ingredients, don’t be afraid to experiment, and most importantly, enjoy every cozy, satisfying bite. Give it a try; it just might become the buzzy new signature dish at your table!

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