Cheesy Lasagna Pie (Printable)

Italian-inspired lasagna baked in a flakey pie crust with seasoned meat sauce and creamy melted cheese layers.

# What You'll Need:

→ Crust

01 - 1 sheet refrigerated 9-inch pie crust (homemade or store-bought)

→ Meat Sauce

02 - 1 tablespoon olive oil
03 - 1 pound ground beef (Italian sausage or plant-based alternative may be substituted)
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 jar (24 ounces) marinara sauce
07 - 1 teaspoon dried oregano
08 - Salt and freshly ground black pepper to taste

→ Cheese and Filling

09 - 1 ½ cups ricotta cheese
10 - 1 large egg
11 - 2 cups shredded mozzarella cheese, divided use
12 - ½ cup grated Parmesan cheese
13 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
14 - ½ teaspoon crushed red pepper flakes (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Roll out the pie crust and gently press it into a 9-inch pie dish. Trim any overhanging dough and flute the edges. Lightly prick the bottom with a fork to prevent bubbling. 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. Sauté until softened and fragrant, about 3 minutes. Pour in the marinara sauce and season with dried oregano, salt, and pepper. Stir to combine and let simmer for 5 minutes. Remove from heat.
04 - In a medium mixing bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella, Parmesan cheese, chopped basil, and red pepper flakes. Stir until smooth and well incorporated.
05 - Spread half of the meat sauce evenly across the bottom of the prepared 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 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 until the cheese is golden and bubbly.
07 - Allow the pie to cool for 10 minutes before slicing to let the layers set. Serve warm, garnished with additional fresh basil if desired.

# Expert Advice:

01 -
  • It gives you all the lasagna satisfaction in a fraction of the effort, no noodle boiling required.
  • The flaky crust soaks up just enough sauce to become tender without ever turning soggy.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip the resting time or the pie will slide apart and look like a beautiful mess instead of a beautiful slice.
  • If you want a crisper bottom crust, blind bake it for five minutes before adding any filling.
  • Check labels on store bought crusts and sauces if allergies are a concern, wheat, egg, and milk are all present here.
03 -
  • Use a deep dish pie pan if you have one because this recipe fills a standard pan right to the brim.
  • Let the meat sauce cool slightly before layering so the ricotta does not melt into a puddle before it even hits the oven.

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