Lasagna Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 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
Description
Lasagna Pie brings together mafaldine pasta cooked slightly less than al dente and a homemade meat sauce made from ground chuck, pork, sautéed onions, garlic, crushed tomatoes, and herbs simmered with wine. Distinctive seasonings like red pepper flakes add subtle heat. The meat sauce is combined with beaten eggs, cheeses (ricotta, mozzarella, Pecorino Romano), and fresh herbs to bind the pie.
The filled pan is baked at 375°F until the mixture sets. A final broil phase can brown the top, giving a crisp, golden crust atop a tender, layered interior. The pie cuts into slices for serving, with leftover sauce recommended for dipping bread, enhancing the meal's richness.
This dish suits a hearty main course and can be stored in the refrigerator for up to three days with leftovers reheated in the oven or pan. Broken lasagna noodles can substitute for mafaldine without significantly altering the texture. The precise baking time ensures a well-set but moist outcome.
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 red pepper flakes crushed, hot
- 1/2 cup white wine dry
- 2 ounce cans plum tomatoes hand crushed or blender pulsed
- salt to taste
- black 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 egg beaten
- 1 teaspoon black pepper coarse cracked
- 3/4 cup Pecorino Romano cheese grated
- 1 cup ricotta cheese
- 3 cups mozzarella cheese divided, shredded
- 3 tablespoons basil chopped
- 3 tablespoons Italian parsley flat-leaf, minced
- 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
- Broken lasagna noodles can be used instead of mafaldine pasta.
- Estimated cooking time for pasta is about 15 minutes, cooking less than al dente.
- Bake the pie until set, then optionally broil to brown the top further.
- Save leftover sauce to serve with bread alongside the pie.
- Store leftovers in the fridge for up to 3 days; reheat in oven or pan until warm.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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