Cheesy Lasagna Pie (Printable)

Layered beef, sausage, and three-cheese lasagna baked in a flaky pie crust for a sliceable comfort food dinner.

# Ingredient List:

→ Meats

01 - 1 pound ground beef
02 - 8 ounces sweet Italian sausage, casings removed

→ Vegetables

03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Sauces & Dairy

05 - 2 cups marinara sauce
06 - 1 1/2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 2 large eggs

→ Pasta & Base

10 - 8 cooked lasagna noodles
11 - 1 pie crust, fitted into a 9-inch pie dish

→ Spices & Herbs

12 - 1/2 teaspoon dried basil
13 - 1/2 teaspoon dried oregano
14 - Salt and pepper, to taste

# Steps:

01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - In a large skillet over medium heat, brown the ground beef and Italian sausage until fully cooked through. Drain off excess fat. Add the chopped onion and minced garlic, sautéing until softened, about 3 minutes. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Let the sauce simmer for 5 minutes, then remove from heat and set aside.
03 - In a medium mixing bowl, combine the ricotta cheese, eggs, a pinch of salt, and half of the grated Parmesan. Stir until well blended and smooth.
04 - Scatter half of the shredded mozzarella evenly over the bottom of the pie crust. Arrange 4 cooked lasagna noodles over the cheese layer, trimming them as needed to fit the dish.
05 - Spread half of the ricotta cheese mixture over the noodle layer, followed by half of the meat sauce. Repeat with the remaining 4 noodles, the rest of the cheese mixture, and the remaining meat sauce.
06 - Sprinkle the remaining mozzarella and the rest of the Parmesan evenly over the top of the assembled pie.
07 - Cover the edges of the pie crust with aluminum foil to prevent overbrowning. Bake for 40 to 45 minutes, until the top is bubbly and golden brown.
08 - Remove from the oven and let the pie rest for 10 minutes before slicing into wedges and serving.

# Expert Advice:

01 -
  • The pie crust adds a buttery crunch that regular lasagna never knew it needed.
  • Slicing it into wedges turns a weeknight dinner into something that feels like an event.
  • It reheats beautifully the next day, if you even have leftovers.
02 -
  • If you skip the foil on the crust edges, you will have burnt rims and a sad first slice.
  • Overcooking the noodles before layering turns the filling into mush, so pull them one minute early.
  • The resting time is not optional because cutting too early turns your beautiful pie into a cheese avalanche.
03 -
  • Let the meat sauce cool slightly before layering so it does not melt the ricotta mixture on contact.
  • Use a sharp serrated knife to cut through the crust cleanly without squashing the layers.

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