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Savory homemade lasagna on white plate with fresh herbs, baked to perfection.

Lasagna Pie

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, pasta
Cuisine italian inspired
Servings 10
Calories 660 kcal

Ingredients
  

  • 1/4 cup olive oil plus 3 tbsp for pasta
  • 1 medium onion diced
  • 1 lb. ground chuck beef
  • 1 lb. ground pork
  • 5 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup dry white wine
  • 2 cans (28 oz. each) of plum tomatoes hand-crushed or blender pulsed
  • salt and black pepper to taste
  • 5 basil leaves chopped, plus 3 tbsp for garnish
  • 1 lb. mafaldine pasta or broken lasagna noodles
  • 3 large eggs beaten
  • 1 tsp coarse cracked black pepper
  • 3/4 cup Pecorino Romano cheese grated, divided
  • 1 cup ricotta cheese
  • 3 cups mozzarella cheese shredded, divided
  • 3 tbsp flat-leaf Italian parsley minced

Instructions
 

  • Heat 1/4 cup of olive oil in a large pot over MEDIUM heat. Add the diced onion and cook until translucent.
  • Add the ground chuck and ground pork, breaking the meat apart with a spoon. Cook until browned.
  • Stir in the minced garlic and red pepper flakes, cooking for another minute. Pour in the white wine, then add the hand-crushed plum tomatoes. Season with salt and pepper.
  • Let the sauce simmer for 30 minutes. Finish by stirring in the 5 chopped basil leaves. Set aside.
    Crumbled ground beef cooking in a skillet over stove.
  • Preheat your oven to 375°F. In a large pot of salted boiling water, cook the pasta noodles until just shy of al dente. Drain and toss with 3 tablespoons of olive oil to prevent sticking. Let the pasta cool slightly.
    Cream cheese being added to a simmering saucepan on the stove.
  • In a large bowl, combine the beaten eggs, coarse cracked black pepper, half of the grated Pecorino Romano cheese, and half of the shredded mozzarella. Add the cooled pasta and toss to coat evenly.
    Creamy cheese mixture being stirred with a wooden spoon in a glass bowl.
  • In a deep-dish pie pan or a springform pan, layer half of the pasta mixture. Dot with spoonfuls of ricotta cheese and then layer with half of the meat sauce. Sprinkle with a portion of the remaining Pecorino Romano and mozzarella cheeses. Repeat the layers with the remaining pasta, meat sauce, and cheese. Finish by topping with the remaining Pecorino Romano and mozzarella.
    Buttery grated cheese layered in a silver baking dish for cheesy casserole.
  • Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and the top is golden brown.
    Creamy baked ziti with melted cheese, marinara sauce, and Italian spices.
  • Let the lasagna pie rest for 10 minutes before slicing. Garnish with the chopped basil and minced parsley.
    Cheesy baked ziti in a round pan with melted cheese and tomato sauce.

Nutrition

Calories: 660kcalCarbohydrates: 38gProtein: 36gFat: 39gSaturated Fat: 16gSodium: 403mgFiber: 2g
Keyword Lasagna Pie
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