Cheesy Lasagna Pie with Gooey Layers (Print Version)
A comforting lasagna pie with flaky crust, rich meat sauce, and gooey melted cheese layers baked to golden perfection.
# What You’ll Need:
→ Crust
01 - 1 sheet refrigerated 9-inch pie crust (store-bought or homemade)
→ Meat Sauce
02 - 1 tablespoon olive oil
03 - 1 pound ground beef (Italian sausage or plant-based crumbles may be substituted)
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 freshly ground black pepper, to taste
→ Cheese and Filling
09 - 1½ 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 basil)
14 - ½ teaspoon crushed red pepper flakes (optional)
# Steps:
01 - Preheat the oven to 375°F. Roll out the pie crust and carefully fit it into a 9-inch pie dish. Trim any overhanging dough and flute the edges. Lightly prick the bottom with a fork to prevent puffing. 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 evenly browned and cooked through, about 5 to 7 minutes. Drain excess fat if needed.
03 - Add the diced onion and minced garlic to the skillet. Cook 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 cheese, basil, and red pepper flakes. Stir until smooth and well blended.
05 - Spread half of the meat sauce evenly over the bottom of the prepared pie crust. Dollop the ricotta mixture over the sauce and gently spread it into an even layer. Top with the remaining meat sauce, then sprinkle the remaining 1 cup of mozzarella evenly 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 bubbling.
07 - Allow the pie to rest for 10 minutes before slicing to let the layers set. Serve warm, garnished with additional fresh basil if desired.
# Expert Tips:
01 -
- The pie crust transforms ordinary lasagna into something that feels like a special occasion with almost no extra work.
- You can assemble the whole thing in under thirty minutes then let the oven do the heavy lifting while you pour yourself a glass of wine and tidy up.
02 -
- Blind baking the crust for five minutes before assembling makes a dramatic difference in preventing a soggy bottom especially if your sauce is on the thinner side.
- Letting the pie rest for the full ten minutes is not optional because slicing too early turns your beautiful layers into a soupy mess on the serving plate.
03 -
- Drain the ricotta in a fine mesh strainer for fifteen minutes before mixing because excess whey is the number one culprit behind a wet slice that falls apart.
- Dot the top mozzarella layer with a few thin pats of butter before baking and you will get those irresistible browned crispy cheese patches that everyone fights over.