Description
Lasagna Pie is a delightful twist on the traditional lasagna, combining mafaldine pasta with a rich meat sauce, ricotta, and mozzarella cheeses, all baked into a savory pie. This recipe offers a flavorful and hearty meal perfect for family dinners.
Ingredients
Scale
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 28-ounce cans plum tomatoes hand crushed or blender pulsed
- salt and pepper to taste
- 5 basil leaves chopped
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
- Make the meat sauce: Heat a large pot or deep pan to medium and add the olive oil and diced onion. Sauté until soft, about 4-5 minutes. Add the ground chuck and ground pork. Increase heat to medium-high and brown the meat, then remove excess fat with a spoon. Add minced garlic and cook until fragrant for 2 more minutes. Stir in crushed hot red pepper flakes and cook for 30 seconds. Pour in the white wine and cook for 2 minutes until the alcohol smell dissipates. Add the hand-crushed plum tomatoes and mix well. Bring the sauce to a simmer, stirring frequently to prevent sticking. Let it simmer for at least 30 minutes. Season with salt and pepper and stir in chopped basil.
- Prepare for lasagna pie: Preheat the oven to 375°F and position racks in the middle and upper levels. Bring a large pot of salted water (2 tablespoons salt per gallon) to a boil. Cook the mafaldine pasta until 2 minutes less than al dente.
- Combine filling: In a large bowl, beat together eggs, ricotta, Pecorino Romano, coarse black pepper, chopped basil, and parsley. Add 4 cups of the prepared meat sauce and mix well.
- Mix pasta and cheese: Drain the pasta and add it to the bowl with the meat sauce mixture along with 2 cups of shredded mozzarella. Stir gently but thoroughly to combine all ingredients.
- Cook the lasagna pie base: Heat a 12-inch oven-proof or cast iron skillet over medium heat. Add 3 tablespoons olive oil and spread to coat the pan thoroughly. Add the pasta mixture and cook without stirring for 1 minute. Then turn off the heat.
- Bake the lasagna pie: Top the pasta mixture with the remaining 1 cup of shredded mozzarella. Bake in the center of the oven for 12 minutes or until the pie is set. For a browner top, move the pan to the upper rack and broil for 2-3 minutes, watching carefully to avoid burning.
- Rest and serve: Let the pie sit for 5 minutes before removing from the pan. Cut into 8 slices and serve with extra meat sauce and grated Pecorino for added flavor.
Notes
- Broken lasagna noodles can be used as a substitute for mafaldine pasta if not available.
- Bake the lasagna pie just until it sets, then use the broiler for a few minutes if a crispier, browned top is desired.
- There will be approximately 4 cups of extra meat sauce perfect for topping slices or serving as a side for bread dipping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or oven until warm.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: thirty 22 g
- Cholesterol: 110 mg
