Cheesy Lasagna Pie Gooey Layers (Printable)
Comforting Italian-American casserole with flakey crust, rich meat sauce, and gooey melted cheese layers.
# What You Need:
→ Crust
01 - 1 refrigerated pie crust sheet (9-inch) or homemade equivalent
→ Meat Sauce
02 - 1 tablespoon olive oil
03 - 1 pound ground beef (or Italian sausage, or plant-based alternative)
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 jar (24 ounces) marinara sauce
07 - 1 teaspoon dried oregano
08 - Salt and freshly ground black pepper, to taste
→ Cheese and Filling
09 - 1 ½ cups whole-milk ricotta cheese
10 - 1 large egg
11 - 2 cups shredded mozzarella cheese, divided use
12 - ½ cup freshly grated Parmesan cheese
13 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
14 - ½ teaspoon crushed red pepper flakes (optional)
# How-To Steps:
01 - Preheat oven to 375°F. Roll out the pie crust and gently press it into a 9-inch pie dish. Trim any overhang and flute the edges decoratively. Prick the bottom lightly with a fork to prevent puffing. Set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until evenly browned and no pink remains, approximately 5 to 7 minutes. Drain excess fat if needed.
03 - Add the diced onion and minced garlic to the skillet. Sauté until softened and fragrant, about 3 minutes. Stir in the marinara sauce, dried oregano, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes to meld the flavors. Remove from heat.
04 - In a medium mixing bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella, Parmesan, chopped basil, and red pepper flakes. Stir until smooth, creamy, and evenly blended.
05 - Spread half of the meat sauce evenly across the bottom of the prepared crust. Dollop the ricotta mixture over the sauce and gently spread it into an even layer. Top with the remaining meat sauce, then sprinkle the remaining 1 cup of mozzarella evenly over the surface.
06 - Loosely tent the pie with aluminum foil. Bake for 30 minutes, then carefully remove the foil and continue baking for an additional 15 minutes, or until the cheese is deeply golden and bubbling.
07 - Allow the pie to cool for 10 minutes before slicing to let the layers set. Serve warm, garnished with additional fresh basil if desired.
# Helpful Tips:
01 -
- It gives you all the comfort of lasagna in a fraction of the layering effort, and the crust adds a buttery crunch you never knew you were missing.
- The ricotta filling stays impossibly creamy tucked inside the pie, and every slice holds together beautifully without sliding off the plate.
02 -
- If you skip the resting step and slice immediately, the filling will ooze out and the layers will collapse into a messy, delicious puddle that still tastes great but will not photograph well.
- Blind baking the crust for five minutes before assembling makes a noticeable difference in keeping the bottom crisp and preventing sogginess.
03 -
- Shred your own mozzarella from a block rather than using pre shredded bags, because the anti caking coatings on bagged cheese prevent it from melting into that dreamy, stretchy layer you want on top.
- A shallow layer of sauce on the bottom of the crust creates a moisture barrier that keeps the pastry from turning gummy, so spread that first half evenly and all the way to the edges.