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Ultimate Cheesy Lasagna Pie

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This Ultimate Cheesy Lasagna Pie takes everything you love about traditional lasagna and layers it into a deep-dish pie that slices beautifully and tastes even better.

Ingredients

Scale

For the Meat Sauce:

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 lb (450 g) ground beef (or half beef, half turkey bacon)

1 can (28 oz / 800 g) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon chili flakes (optional)

Salt & black pepper, to taste

For the Ricotta Mixture:

2 cups ricotta cheese (or cottage cheese)

1 large egg

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

Pinch of salt & pepper

For Assembly:

9–12 lasagna noodles (boiled or no-boil)

4 cups shredded mozzarella cheese

Extra Parmesan cheese for topping

Olive oil or cooking spray (for greasing pan)

Instructions

Step 1: Make the Meat Sauce

  1. In a large skillet, heat olive oil over medium heat.

  2. Sauté the chopped onion until softened (about 5 minutes).

  3. Add minced garlic and cook for 1 minute.

  4. Stir in ground beef and cook until browned. If using turkey bacon, chop and cook it along with the beef.

  5. Add crushed tomatoes, tomato paste, sugar, oregano, basil, chili flakes, salt, and pepper.

  6. Stir and let simmer for 20–25 minutes uncovered until the sauce thickens.

Step 2: Prepare Ricotta Mixture

  1. In a mixing bowl, combine ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper.

  2. Mix well until smooth and creamy.

Step 3: Prepare Baking Dish

  1. Preheat your oven to 375°F (190°C).

  2. Grease a deep round baking dish or springform pan with olive oil or cooking spray.

Step 4: Layer the Lasagna Pie

  1. Spoon a thin layer of meat sauce into the bottom of the dish.

  2. Add a layer of lasagna noodles, trimming to fit the round shape if needed.

  3. Spread a layer of ricotta mixture over the noodles.

  4. Add a generous layer of meat sauce, followed by shredded mozzarella.

  5. Repeat layers: noodles → ricotta → sauce → mozzarella, until the dish is full.

  6. Finish with a final layer of mozzarella and sprinkle extra Parmesan on top.

Step 5: Bake

  1. Cover the dish loosely with aluminum foil, tenting it so it doesn’t touch the cheese.

  2. Bake for 35 minutes.

  3. Remove foil and bake an additional 15–20 minutes until the top is golden and bubbly.

  4. Let the lasagna pie rest for 15 minutes before slicing to allow layers to set.

Notes

  • Don’t skip the rest time! It helps the layers firm up so the pie slices cleanly.

  • Use a springform pan for easy removal and neat slices.

  • Swap meat for chopped mushrooms or spinach for a vegetarian option.

  • Use part-skim mozzarella or light ricotta if reducing fat content.

  • Make it gluten-free using GF lasagna noodles.

Find it online: https://claradelish.com/ultimate-cheesy-lasagna-pie/