Description
Lasagna Pie is a hearty and delicious twist on classic lasagna, combining mafaldine or broken lasagna noodles with a rich, homemade meat sauce, three cheeses, and fresh herbs, all baked in a cast iron skillet for crispy edges and a gooey, cheesy center. It’s a crowd-pleasing dish perfect for a comforting main course that’s easy to slice and serve.
Ingredients
Units
Scale
For the Meat Sauce
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 pound ground chuck
- 1 pound ground pork
- 5 cloves garlic, minced
- 1/2 teaspoon crushed hot red pepper flakes
- 1/2 cup dry white wine
- 2 (28-ounce) cans plum tomatoes, hand-crushed or blender pulsed
- Salt and pepper, to taste
- 5 basil leaves, chopped
For the Lasagna Pie
- 1 pound mafaldine pasta or broken lasagna noodles
- 4 cups meat sauce (from above)
- 3 large eggs, beaten
- 1 teaspoon coarse cracked black pepper
- 3/4 cup grated Pecorino Romano
- 1 cup ricotta cheese
- 3 cups shredded mozzarella, divided
- 3 tablespoons chopped basil
- 3 tablespoons minced flat leaf Italian parsley
- 3 tablespoons olive oil
Instructions
- Prepare the Meat Sauce: Heat a large pot or deep pan over medium heat and add olive oil with diced onion. Sauté until the onion is soft (4-5 minutes). Add ground chuck and pork, increase heat to medium-high, and brown the meat, removing excess fat as needed. Stir in minced garlic and cook until fragrant (about 2 minutes), then add red pepper flakes and cook for another 30 seconds. Pour in white wine and cook for 2 minutes to let the alcohol evaporate. Add crushed tomatoes, stirring well, and bring to a simmer. Season with salt and pepper, simmer for at least 30 minutes, stirring regularly, then finish with chopped basil.
- Preheat and Prepare Pasta: Preheat oven to 375°F with racks in the center and upper third. Bring a large pot of salted water (2 tablespoons salt per gallon) to a boil. Cook mafaldine pasta or broken lasagna noodles until 2 minutes less than al dente. Drain the pasta once done.
- Make Cheese Mixture: In a large bowl, beat together eggs, ricotta, Pecorino, black pepper, basil, and parsley until well combined. Mix in 4 cups of the prepared meat sauce.
- Combine Pasta with Sauce and Cheese: Add drained pasta and 2 cups of shredded mozzarella to the bowl. Mix everything gently but thoroughly, ensuring the pasta is well coated.
- Prepare the Skillet: Heat a 12-inch oven-proof or cast iron skillet over medium heat. Add 3 tablespoons olive oil, coating the entire pan. Pour in the pasta mixture and cook without stirring for 1 minute, then turn off the heat.
- Bake the Pie: Sprinkle the remaining 1 cup of mozzarella over the top. Transfer the skillet to the center rack of the oven and bake for 12 minutes, or until the lasagna pie is set. For a deeply golden top, move the pan to the upper rack and broil for 2-3 minutes, watching carefully to prevent burning.
- Rest and Serve: Let the lasagna pie rest for 5 minutes in the pan, then slice and serve. Top each slice with extra meat sauce and a sprinkle of Pecorino Romano, if desired.
Notes
- You can prepare the meat sauce ahead of time and refrigerate or freeze until ready to use.
- Swap mafaldine with any sturdy pasta if needed.
- Make sure to undercook the pasta slightly, as it will continue cooking in the oven.
- Browning the top under the broiler adds a beautiful golden finish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 6g
- Sodium: 1120mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 140mg
