Name: Meat Lover's Lasagna Pie Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 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; 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; 3 cups shredded mozzarella divided; 3 tablespoons chopped basil; 3 tablespoons minced flat leaf Italian parsley; 3 tablespoons olive oil

There’s something so comforting and satisfying about a hearty slice of lasagna, especially when it’s loaded up with all the meaty goodness you crave. This Meat Lover's Lasagna Pie Recipe is a game-changer—it’s baked in a cast-iron skillet and comes out rich, cheesy, and with all those layers of flavor packed into every bite. I can’t wait to walk you through making this pie that’s sure to impress at any family dinner or casual get-together.

The dish is a baked pasta served in a round dark skillet, filled with three layers of ruffled-edged pasta sheets mixed with rich, browned meat sauce and melted cheese. The top layer has a golden-orange tone with some browned spots and melted cheese bubbles, giving it a slightly crispy texture. Bright green basil leaves are scattered on top as a fresh garnish. The skillet is placed on a white marbled surface, with a cheese block, grater, and fresh basil leaves nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Meat Lover's Lasagna Pie Recipe
Top Tip
How to Serve Meat Lover's Lasagna Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Meat Lover's Lasagna Pie Recipe

Why You'll Love This Recipe

This Meat Lover's Lasagna Pie Recipe feels like a cozy hug on a plate. I love how it transforms traditional lasagna into a skillet pie that crisps beautifully at the edges, with layers of meat sauce and cheeses melted perfectly throughout. Plus, it’s got that rustic charm that makes serving it a joyous experience—your guests will definitely want seconds!

Deep, meaty flavor: The combo of ground chuck, pork, and rich tomato sauce brings layers of savory goodness you can really taste in every forkful.
Easy to assemble: Instead of fussing with sheets of pasta, the mafaldine pasta breaks the mold and cooks just right to hold everything together in that cast-iron pan.
Perfectly cheesy: A blend of ricotta, mozzarella, and Pecorino Romano gives the pie a creamy, melty texture with a nice tang and bite.
Great for gatherings: It serves a crowd beautifully and leftovers reheat like a charm, making it a winner for easy meal planning too.

Ingredients & Why They Work

Every ingredient here plays a role in building layers of flavor and texture. From the savory meat sauce to those fresh herbs and the trio of cheeses, everything works in harmony. Shopping tip: look for quality ground meats and fresh basil to really elevate your sauce.

Flat lay of a small white ceramic bowl of golden olive oil, a medium white onion with papery skin, a mound of fresh ground chuck, a mound of fresh ground pork, five whole cloves of garlic with smooth white skins, a small white ceramic bowl of crushed red pepper flakes, a small white ceramic bowl of dry white wine, two whole fresh plum tomatoes with vibrant red skin, a few fresh basil leaves, a nest of raw mafaldine pasta with ruffled edges, three whole brown eggs with clean shells, a small pile of grated Pecorino Romano cheese, a small white ceramic bowl of creamy ricotta cheese, a small mound of shredded mozzarella cheese, a few sprigs of flat leaf Italian parsley, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a fruity base for sautéing the onions and meat without overpowering the sauce.
Onion: Sweating this until soft builds a natural sweetness that balances the tomato acidity.
Ground chuck & ground pork: The mix offers juicy, rich meatiness with great texture.
Garlic: Freshly minced for that punch of aroma and depth.
Crushed hot red pepper flakes: Just a touch for mild heat and complexity.
Dry white wine: Adds acidity and brightens the sauce while helping deglaze the pan.
Plum tomatoes: Using canned ones is convenient and they provide a luscious, slightly sweet tomato base.
Basil leaves: Freshness that lifts the richness once chopped and stirred in at the end.
Mafaldine pasta: Those ribbon-like ridged strands hold sauce beautifully; if you don’t find it, broken lasagna noodles also work.
Eggs: Bind all the pasta filling with cheese and sauce, keeping the pie structured.
Pecorino Romano: Sharp, salty cheese that packs a punch and balances creamy ricotta.
Ricotta: Creates creamy pockets that mellow the sharp cheese and meat sauce.
Mozzarella: For that stretchy, bubbling, golden topping everyone loves.
Italian parsley: Adds fresh, herbaceous notes throughout the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Meat Lover's Lasagna Pie Recipe, and one of my favorite tweaks is swapping out the pork for Italian sausage when I want a little more spice kick. But honestly, it’s so adaptable—you can play with different cheeses or herbs to suit your pantry.

Variation: Using spicy Italian sausage instead of pork brings a vibrant flavor that my family always requests.
Vegetarian Twist: You could swap the meat for a hearty mushroom and spinach mix if you want to keep the hearty vibe without the meat.
Gluten-Free: Try gluten-free mafaldine or broken noodles—just keep an eye on cooking time so pasta doesn’t get mushy.
Extra Cheese: Adding a bit of parmesan on top before broiling amps up the crusty cheese crust delight.

Step-by-Step: How I Make Meat Lover's Lasagna Pie Recipe

A close-up of a piece of lasagna being lifted from a skillet, showing multiple layers including ruffled pasta sheets, a meat and tomato sauce layer mixed with a creamy light cheese layer, all topped with browned, bubbly melted cheese with spots of light char. The lasagna is garnished with small fresh green basil leaves scattered on top. The skillet rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté and Brown the Meats

Start by warming olive oil in a large pan over medium heat, then gently sauté diced onions until they’re soft and fragrant—about 4 to 5 minutes. Adding the ground chuck and pork next, crank the heat to medium-high and brown everything thoroughly. I always watch closely here to prevent any burning and make sure the meat gets that lovely sear. Don’t forget to spoon off excess fat, so the sauce doesn’t get oily. Toss in the garlic and hot pepper flakes, cooking briefly until fragrant—this is where the sauce starts building its bold character.

Step 2: Build Your Sauce

Deglaze the pan with white wine, letting it simmer for a few minutes until the alcohol aroma fades. Then add the crushed plum tomatoes, mixing well and lowering the heat to a gentle simmer. Stir the sauce often so it doesn’t stick and burn. I usually simmer mine for at least 30 minutes so those flavors have time to deepen and marry. Near the end, season with salt, pepper, and fresh chopped basil for that bright herbal kick.

Step 3: Cook Pasta & Mix the Filling

Boil a large pot of salted water and cook the mafaldine pasta just shy of al dente—about two minutes less than the package suggests. This keeps the pasta firm enough to hold the pie together as it bakes but tender enough once baked. Drain the pasta and toss it in a large bowl with beaten eggs, ricotta, Pecorino Romano, black pepper, basil, parsley, and 4 cups of your meat sauce. Stir in 2 cups of shredded mozzarella and mix until everything’s fully combined.

Step 4: Assemble and Bake Your Lasagna Pie

Heat a 12-inch cast-iron or ovenproof pan over medium heat with olive oil, swirling it to coat the bottom and sides. Pour in your pasta mixture, gently pressing it down and spreading evenly. Cook it undisturbed for about a minute on the stove to get a slight crust forming underneath, then turn off the heat. Sprinkle the remaining mozzarella over the top. Slide the pan into the oven on the middle rack and bake for 12 minutes until the pie sets and the cheese melts.

For that gorgeous golden-brown finish, I like to move it to the upper rack and broil for just 2 to 3 minutes—but watch closely so it doesn’t burn! Once out of the oven, let it rest for a good 5 minutes; this helps the pie hold its shape when you slice it. Serve with extra meat sauce and more grated Pecorino Romano for a flavor-packed meal your friends and family will ask for again and again.

Top Tip

In my experience, nailing the texture of the pasta is the key to a perfect Meat Lover's Lasagna Pie Recipe. Undercooking the pasta slightly ensures it doesn’t turn mushy after baking and mixing with the sauce and cheese.

Pasta Timing: I always set a timer and taste the pasta a couple of minutes before the package mark to catch it just before al dente.
Fat Skimming: Removing excess fat when browning meat keeps the sauce from getting greasy, which really lets the other flavors shine.
Rest Before Serving: Let the pie cool a few minutes so the cheese firms up and slices neatly instead of oozing out.
Watch the Broil: When browning the top quickly, stay by the oven—broilers work fast and it’s easy to burn the cheese if left unattended.

How to Serve Meat Lover's Lasagna Pie Recipe

meat lover's lasagna - Serving Suggestion

Garnishes

I like keeping it simple and fresh with finely chopped basil and a sprinkle of extra Pecorino Romano on each slice. Sometimes a light drizzle of good quality olive oil adds a beautiful sheen and extra richness.

Side Dishes

A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. Garlic bread or a warm baguette is always a winner for soaking up the leftover sauce on your plate. Roasted vegetables, like asparagus or Brussels sprouts, also pair wonderfully with this hearty pie.

Creative Ways to Present

For special occasions, I’ve served slices on individual small plates topped with a sprig of fresh basil and a side ramekin of extra meat sauce for dipping. You can also bake the pie in individual ramekins for personalized portions that feel extra special at holidays or dinner parties.

Make Ahead and Storage

Storing Leftovers

After cooling, I cover leftover pie tightly with plastic wrap and keep it in the refrigerator for up to 3 days. It stores really well because the sauce keeps the pasta moist, so reheating won’t dry it out.

Freezing

I’ve had great luck freezing individual slices wrapped in foil and then placed in a freezer bag. Thaw overnight in the fridge, then reheat slowly in the oven or microwave. This recipe holds up well in the freezer without losing its texture or flavor.

Reheating

To bring leftovers back to life, I like reheating in an oven at 350°F covered with foil to keep it from drying out, about 15-20 minutes depending on your portion size. Uncover the last few minutes to crisp the top again. Microwaving works too, but I find the oven keeps the pie tasting fresher.

Frequently Asked Questions:

Can I use other types of pasta instead of mafaldine in the Meat Lover's Lasagna Pie Recipe?

Absolutely! Mafaldine is great because its ridges hold sauce well, but you can substitute broken lasagna noodles or even rigatoni cut in half. Just be sure to cook the pasta al dente and adjust cooking time accordingly.

Is it possible to make the Meat Lover's Lasagna Pie Recipe ahead of time?

Yes, you can assemble the pie a few hours ahead and keep it covered in the fridge before baking. Just add a few extra minutes to baking time if it’s cold from the fridge. This makes it perfect for entertaining.

How spicy is the Meat Lover's Lasagna Pie Recipe?

The recipe includes a small amount of crushed red pepper flakes for a mild kick but isn’t overwhelmingly spicy. You can easily adjust the heat by adding more or leaving it out altogether depending on your preference.

Can I freeze leftovers, and how well does the lasagna pie reheat?

Freezing works great! Wrap slices tightly in foil and place in a freezer bag. When you reheat, thaw overnight and warm in the oven for best texture. This way, the pie keeps its flavor and doesn’t get soggy.

Final Thoughts

This Meat Lover's Lasagna Pie Recipe has become one of my go-to comfort meals—the perfect mix of hearty, cheesy, and just a little bit fancy without too much fuss. It’s ideal for feeding a crowd or cozy nights when you want something special but easy. I hope you enjoy making and sharing it as much as I do; it’s truly a dish that brings people together around good food and warm conversation.