Lasagna Pie
User Reviews
5.0
90 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 15 mins
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Servings
8 slices
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Calories
754 kcal
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Course
Main Course
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Cuisine
Italian
Lasagna Pie
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Lasagna pie combines curly pasta noodles with homemade meat sauce, mozzarella, and creamy ricotta that's baked until golden, bubbly, and crisp.
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Ingredients
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 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
For the meat sauce
- Heat a large pot or deep pan to medium and add the olive oil and onion. Saute until soft (4-5 minutes) then add the beef and pork.
- Turn the heat to medium-high and brown the meat. Remove the excess fat with a spoon, and once the meat is cooked through add the garlic and cook until fragrant (another 2 minutes). Add the red pepper flakes and cook for 30 more seconds.
- Add the wine and cook for 2 minutes or until the alcohol smell dissipates. Add the tomatoes to the pot and mix well. Bring the sauce to a simmer, stirring frequently to avoid any sticking.
- Let the sauce simmer for at least 30 minutes. Taste test and adjust salt and pepper to taste and add the chopped basil.
For the lasagna pie
- Preheat oven to 375f and set a rack on the middle level and the other rack near the top.
- Bring a large pot of salted water to boil (2 tablespoons salt per gallon) and cook the mafaldine until 2 minutes less than al dente.
- Meanwhile, in a large bowl, beat together the eggs, ricotta, Pecorino, black pepper. basil, and parsley. Add 4 cups of the meat sauce to the bowl and mix once more.
- Drain the pasta and add to the bowl along with 2 cups of the shredded mozzarella and mix well.
- Heat a 12-inch oven-proof or ideally a cast iron pan to medium heat.
- Add 3 tablespoons of olive oil to the hot pan and spread to coat the whole pan. Add the pasta mixture to the pan and cook for 1 minute without stirring then turn off the heat.
- Top with the remaining mozzarella cheese and bake for 12 minutes in the center of the oven or until the lasagna pie is set. For a browner top, move the pan to the upper rack and broil for 2-3 minutes but watch carefully.
- Let the pie sit for 5 minutes before removing from the pan and cutting it into slices. Serve each slice with extra meat sauce and grated Pecorino. Enjoy!
Notes
- Lasagna noodles broken into smaller pieces can be substituted for the mafaldine pasta.
- The exact cooking time will vary but should be around 15 minutes. Bake the lasagna pie just until it sets, then if desired, move to the broiler to further brown the top.
- You will have approximately 4 cups of sauce left over which is the perfect amount to top on each piece and serve in a bowl for bread dipping at the dinner table.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in a pan of the oven until warm.
Nutrition Information
Show Details
Calories
754kcal
(38%)
Carbohydrates
54.2g
(18%)
Protein
57.5g
(115%)
Fat
34.2g
(53%)
Saturated Fat
12.5g
(63%)
Cholesterol
210mg
(70%)
Sodium
480mg
(20%)
Potassium
957mg
(27%)
Fiber
4.2g
(17%)
Sugar
10.7g
(21%)
Calcium
364mg
(36%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Calories | 754kcal | 38% |
| Carbohydrates | 54.2g | 18% |
| Protein | 57.5g | 115% |
| Fat | 34.2g | 53% |
| Saturated Fat | 12.5g | 63% |
| Cholesterol | 210mg | 70% |
| Sodium | 480mg | 20% |
| Potassium | 957mg | 20% |
| Fiber | 4.2g | 17% |
| Sugar | 10.7g | 21% |
| Calcium | 364mg | 36% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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