Description
Lasagna Pie is a delightful twist on traditional lasagna, featuring a rich meat sauce combined with pasta, cheeses, and herbs baked in a cast iron pan for a crispy bottom and a melty, flavorful top. This recipe delivers all the comforting flavors of classic lasagna in an easy-to-serve pie form, perfect for a family dinner or special occasion.
Ingredients
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
- 3 cups shredded mozzarella divided
- 3 tablespoons chopped basil
- 3 tablespoons minced flat leaf Italian parsley
- 3 tablespoons olive oil
Instructions
- Prepare Meat Sauce: Heat a large pot or deep pan over medium heat. Add olive oil and diced onion, sauté until soft, about 4-5 minutes. Add ground chuck and pork, increase heat to medium-high, and brown the meat. Remove excess fat. Add minced garlic and cook until fragrant, about 2 minutes, then add red pepper flakes and cook for 30 seconds.
- Simmer Sauce: Pour in white wine and cook for 2 minutes until alcohol smell dissipates. Add hand-crushed plum tomatoes to the pot, stir well. Bring to simmer and cook uncovered for at least 30 minutes, stirring frequently. Season with salt, pepper, and chopped basil.
- Cook Pasta: Preheat the oven to 375°F and place racks at middle and upper positions. Bring a large pot of salted water (2 tablespoons salt per gallon) to a boil. Cook mafaldine pasta until 2 minutes less than al dente, then drain.
- Mix Filling: In a large bowl, beat eggs with ricotta, Pecorino Romano, black pepper, chopped basil, and parsley. Stir in 4 cups of meat sauce then add the drained pasta along with 2 cups of shredded mozzarella cheese. Mix all ingredients thoroughly.
- Assemble Pie: Heat a 12-inch ovenproof or cast iron pan over medium heat. Add 3 tablespoons olive oil and coat the pan. Spread the pasta mixture evenly and cook without stirring for 1 minute. Turn off the heat.
- Bake Pie: Top with the remaining 1 cup mozzarella cheese. Bake on the center rack for 12 minutes until the lasagna pie is set. For a browner top, move the pan to the upper rack and broil for 2-3 minutes watching closely to avoid burning.
- Serve: Let the pie rest for 5 minutes before removing from the pan. Cut into 8 slices and serve each with extra meat sauce and grated Pecorino cheese. Enjoy!
Notes
- Substitute mafaldine pasta with broken lasagna noodles if unavailable.
- Bake the lasagna pie just until it sets; broil briefly for a crispier top if desired.
- You will have approximately 4 cups of extra meat sauce, ideal for topping slices or serving with bread.
- Store leftovers in the refrigerator for up to 3 days and reheat in an oven or pan until warmed through.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 110 mg
