Description
Lasagna Pie is a delicious and hearty Italian-inspired dish featuring layers of rich meat sauce, tender mafaldine pasta, creamy ricotta, Pecorino Romano, and melted mozzarella baked to perfection in a skillet. This recipe offers a unique twist on classic lasagna, making it easy to prepare and serve as a comforting main course.
Ingredients
Scale
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 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
For the 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
- Prepare 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, then add the ground chuck and ground pork. Increase heat to medium-high and brown the meat, removing excess fat with a spoon once cooked through. Add the minced garlic and cook for another 2 minutes until fragrant, then stir in the crushed red pepper flakes and cook for 30 seconds more.
- Simmer the Sauce: Pour in the dry white wine and cook for 2 minutes or until the alcohol smell dissipates. Add the hand-crushed plum tomatoes to the pot and mix well. Bring the sauce to a simmer, stirring frequently to prevent sticking. Let the sauce simmer gently for at least 30 minutes. Season with salt, pepper, and chopped basil leaves, then set aside 4 cups of sauce for the lasagna pie.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Place an oven rack in the middle position and another near the top for optional broiling later.
- Cook the Pasta: Bring a large pot of salted water to a boil (use about 2 tablespoons salt per gallon). Add the mafaldine pasta and cook until 2 minutes less than al dente, then drain.
- Mix the Filling: In a large bowl, beat together the eggs, ricotta, grated Pecorino Romano, cracked black pepper, chopped basil, and Italian parsley. Add 4 cups of the prepared meat sauce to the bowl and stir to combine. Fold in the drained pasta and 2 cups of shredded mozzarella, mixing thoroughly.
- Assemble the Pie: Heat a 12-inch oven-proof or cast iron pan over medium heat. Add 3 tablespoons olive oil and spread evenly to coat the pan. Add the pasta mixture and cook without stirring for 1 minute, then turn off the heat.
- Bake the Lasagna Pie: Top the pasta with the remaining 1 cup of shredded mozzarella. Place the pan in the center of the oven and bake for 12 minutes or until the pie is set.
- Optional Browning: For a browner top, move the pan to the upper oven rack and broil for 2-3 minutes. Watch carefully to prevent burning.
- Serve: Let the lasagna pie rest for 5 minutes before removing it from the pan. Cut into 8 slices and serve with extra meat sauce and grated Pecorino Romano. Enjoy your lasagna pie!
Notes
- Broken lasagna noodles can be substituted for mafaldine pasta if unavailable.
- Baking time may vary but should be approximately 15 minutes total. Bake until the pie sets, then optionally broil to brown the top.
- You will have about 4 cups of leftover meat sauce, perfect for topping slices or serving with bread for dipping.
- Store leftovers in the refrigerator for up to 3 days and reheat in a pan or oven until warmed through.
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
