Name: Meat Lover's Lasagna Pie Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 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; 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

There’s something deeply comforting and satisfying about this Meat Lover's Lasagna Pie Recipe—it’s like all the best parts of lasagna wrapped into one hearty, sliceable pie that’s perfect for sharing. The rich meat sauce and layers of cheese melt in your mouth, making it a real crowd-pleaser.

A close-up of a baked pasta dish with wavy lasagna noodles layered with a red meat sauce and melted golden cheese on top, showing some browned, crispy spots. The pasta is fully covered in cheese and sauce, with bits of fresh green basil leaves sprinkled on top. The dish is served in a dark skillet placed on a wooden surface, next to a large wedge of cheese, a metal grater, and a small bunch of fresh basil, all set on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Meat Lover's Lasagna Pie Recipe
Top Tip
How to Serve Meat Lover's Lasagna Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Meat Lover's Lasagna Pie Recipe

Why You'll Love This Recipe

I can honestly say this is one of my favorite ways to enjoy lasagna without the fuss of layering noodles in a traditional pan. The beauty of this pie is the rustic charm of mafaldine pasta tossed with a robust meat sauce and cheeses, baked into a golden, cheesy pie that’s every bit as impressive as it is delicious.

Hearty & Flavorful: The combination of ground chuck and pork in the sauce creates a deep, savory base that sings with every bite.
Unique Presentation: This isn’t your classic layered lasagna—it’s a fun, sliceable pie that’s perfect for family dinners or potlucks.
Simple Yet Sophisticated: Using mafaldine pasta gives a great texture that holds the sauce and cheese well, making each slice packed with flavor.
Great Leftovers: It reheats beautifully and leftovers make for easy next-day meals kids and adults alike enjoy.

Ingredients & Why They Work

This recipe blends ingredients that create layers of flavor and texture. Each one plays a role in delivering that rich, satisfying bite you come back for again and again. Here are a few insights to help you pick the best:

Flat lay of a small white ceramic bowl with golden olive oil, a whole medium onion with smooth golden-brown skin, a portion of fresh ground chuck beef with deep red color, fresh ground pork with a light pink hue, five plump garlic cloves with papery white skins, a small white bowl of crushed red pepper flakes in vibrant red, a small white bowl of dry white wine with a pale straw color, two whole bright red plum tomatoes, fresh green basil leaves, a neat bundle of uncooked mafaldine pasta with ruffled edges and a pale yellow color, three whole large eggs with clean white shells, a small white bowl with a mound of grated Pecorino Romano cheese in off-white, a small white bowl filled with creamy white ricotta cheese, a small white bowl heaped with shredded mozzarella cheese in pure white, fresh sprigs of flat leaf Italian parsley in rich green, fresh green chopped basil leaves, and a small white bowl containing coarse cracked black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chuck and ground pork: Chuck is flavorful and juicy, while pork adds a silky richness that brings complexity to the sauce.
Mafaldine pasta: Its ruffled edges grab the sauce better than regular noodles, making every bit of the pie saucy and luscious.
Plum tomatoes: Using whole plum tomatoes—you can slightly crush them yourself—gives you a fresher, less processed sauce texture.
Ricotta and Pecorino Romano: A beautiful balance of creamy ricotta and salty, sharp Pecorino adds great contrast in the filling.
Fresh basil and Italian parsley: They bring bright herbal notes that lift the richness of the meat and cheeses.
White wine: Adds a subtle acidity and depth that rounds out the meat sauce’s flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Meat Lover's Lasagna Pie Recipe is. Over time, I’ve tweaked it depending on what I have in the fridge or what mood I’m in, and you’ll enjoy that flexibility too!

Variation: Once, I swapped the mafaldine pasta for broken lasagna noodles when I ran out—surprisingly, it worked wonderfully and gave a more classical lasagna vibe.
Spice it up: If you enjoy heat, increase the crushed red pepper flakes or add a pinch of smoked paprika to the meat sauce for a smoky kick.
Vegetarian twist: Plenty of people add chopped mushrooms and eggplant in place of meat, creating a meaty texture and deep flavor without animal proteins.
Cheese options: Feel free to swap mozzarella for provolone or add parmesan for an even sharper cheesy bite.

Step-by-Step: How I Make Meat Lover's Lasagna Pie Recipe

A close-up of a slice of lasagna being lifted up from a white dish, showing layers of wavy pasta sheets with browned melted cheese on top, a thick middle layer of minced meat mixed with tomato sauce, and additional pasta and cheese layers beneath. The top layer is golden with some crispy browned spots, and green basil leaves are scattered on the lasagna. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Build the Meat Sauce with Love

Start by heating olive oil in a large pot over medium heat, then lovingly sauté diced onions until they're soft and translucent—this takes about 4-5 minutes. Then, toss in the ground chuck and pork, cranking the heat to medium-high to get a nice browning on the meat. I always skim off excess fat at this stage to avoid a greasy sauce. Once browned, add the minced garlic and red pepper flakes, letting their aroma fill your kitchen for about 2-3 minutes. Pour in the white wine and cook until the alcohol smell fades, roughly 2 minutes. Finally, add your hand-crushed plum tomatoes, bring everything to a simmer, and let it gently bubble for at least 30 minutes, stirring often to prevent sticking. By the time you add fresh chopped basil, your sauce will be deeply flavorful and ready for its starring role.

Step 2: Cook the Pasta Just Right

While your sauce simmers, preheat your oven to 375°F and prepare two racks: one in the middle and one near the top for broiling later. Bring a large pot of salted water to a boil—two tablespoons of salt per gallon is my trusted ratio. Cook the mafaldine pasta until it’s just under al dente, about two minutes less than the package suggests. This way, the pasta won't get mushy after baking but will still absorb the rich sauce flavors beautifully.

Step 3: Mix Up the Pie Filling

In a big bowl, beat together eggs, ricotta, Pecorino Romano, coarse cracked black pepper, chopped basil, and parsley. Then stir in four cups of that luscious meat sauce. Once your pasta is drained, toss it into the bowl along with two cups of shredded mozzarella. This mix is where everything comes alive—make sure it’s evenly combined so every bite of pie is perfectly saucy and cheesy.

Step 4: Build & Bake the Pie

Heat a 12-inch oven-proof skillet or cast iron pan over medium heat and pour in 3 tablespoons of olive oil. Swirl it around to coat the bottom and sides evenly. Transfer the pasta mixture into the pan, pressing it down gently and let it cook undisturbed for about 1 minute—this helps the bottom get a subtle crust before baking. Turn off the stovetop heat, sprinkle the remaining shredded mozzarella on top, and bake in your preheated oven on the middle rack for 12 minutes or until the pie is set. For a golden, bubbly top, move the pan to the upper rack and broil for 2-3 minutes, but this step needs your attention—the cheese can brown quickly!

Step 5: Rest, Slice & Serve

Once baked, let your lasagna pie cool in the pan for 5 minutes to firm up. This rest time makes slicing easier and prevents it from falling apart. Serve each slice with extra warm meat sauce and a sprinkle of grated Pecorino for a true Italian-American feast. I love sitting down with family and dipping crusty bread into the sauce left in the bowl—pure comfort.

Top Tip

Making this Meat Lover's Lasagna Pie Recipe for the first time, I’ve learned a few tricks that truly make the difference between good and unforgettable.

Choose your meat wisely: Using a mix of beef and pork adds delicious complexity. Don’t rush the browning step; that caramelization is flavor gold.
Don’t overcook the pasta: Remember, you want it under al dente before baking. It continues to cook in the oven soaking up that rich sauce.
Use an oven-proof skillet: A cast iron pan works beautifully to develop a crusty bottom, helping your pie hold together perfectly.
Watch the broiler carefully: It’s tempting to let that cheese brown too dark—keep your eyes on it to avoid any burning.

How to Serve Meat Lover's Lasagna Pie Recipe

Meat Lover's Lasagna Pie - Serving Suggestion

Garnishes

Fresh basil leaves scattered on top add a lovely herbal pop and bring a fresh aroma to each slice. I also like to finish with a little cracked black pepper and extra Pecorino Romano for that salty, nutty punch that pairs so well with the richness of the pie.

Side Dishes

For sides, a crisp green salad with a tangy vinaigrette cuts through the richness beautifully. Roasted seasonal veggies or garlic bread are also fantastic companions that keep the meal balanced and filling in a good way.

Creative Ways to Present

For special occasions, I’ve baked this in smaller cast iron skillets or even muffin tins for individual portions—super cute for parties or when you want personal servings. Adding a drizzle of basil oil or a sprinkle of microgreens on top elevates the presentation and tastes fantastic.

Make Ahead and Storage

Storing Leftovers

After it’s cooled, I store leftovers tightly wrapped in the fridge for up to 3 days. It keeps its texture well, and no need to worry—it tastes just as comforting the next day (sometimes even better!).

Freezing

I’ve frozen entire pies and individual slices in airtight containers. When properly wrapped, it holds up nicely for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the pie loosely with foil and warm it in the oven at 350°F until heated through, about 20 minutes. This helps prevent drying out while preserving the crispy edges. The stove or microwave works too, but the oven gives the best texture.

Frequently Asked Questions:

Can I make the meat sauce in advance?

Absolutely! The meat sauce tastes even better when made a day ahead because the flavors meld beautifully. Simply store it in the fridge and reheat gently before assembling your lasagna pie.

What can I substitute if I don’t have mafaldine pasta?

Broken lasagna noodles work perfectly as a substitute for mafaldine. Just break them into smaller pieces before cooking. Penne or rigatoni could also work but mafaldine’s ruffled edges are ideal for holding the sauce.

Can I freeze the entire pie or just leftovers?

You can freeze both the entire lasagna pie or individual leftover slices. Wrap tightly with plastic wrap and foil or place in airtight containers to protect against freezer burn.

How do I prevent the lasagna pie from falling apart?

Make sure to not overcook the pasta before mixing, and allow the pie to rest after baking before slicing. Using an oven-proof skillet and pressing the mixture firmly in helps it hold together well.

Final Thoughts

This Meat Lover's Lasagna Pie Recipe has become my go-to comfort food whenever I want to impress with minimal fuss. The harmony of flavors from robust meat sauce, creamy cheeses, and fresh herbs is truly something special. Give it a try—you’ll find it as rewarding to make as it is delicious to eat. Trust me, it’s a recipe to keep in your culinary arsenal for gatherings or cozy family dinners alike.