Description
Lasagna Pie is a creative twist on traditional lasagna, combining a rich meat sauce with mafaldine pasta and a flavorful cheese mixture. This savory pie is cooked in a cast iron skillet, resulting in a golden crust and gooey cheesy center, perfect for an impressive family dinner or weeknight treat.
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
- Prepare Meat Sauce: Heat a large pot or deep pan over medium heat and add the olive oil and diced onion. Sauté until soft, about 4-5 minutes. Add the ground chuck and ground pork, increase the heat to medium-high, and brown the meat. Remove excess fat with a spoon. Stir in minced garlic and cook until fragrant for 2 minutes. Add crushed red pepper flakes and cook for 30 seconds.
- Add Wine and Tomatoes: Pour in the dry white wine and cook for 2 minutes, allowing the alcohol smell to dissipate. Add the hand crushed plum tomatoes and stir well. Bring the sauce to a simmer and let it cook for at least 30 minutes, stirring frequently to prevent sticking. Season with salt and pepper to taste and add chopped basil leaves at the end.
- Preheat Oven and Cook Pasta: 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, then cook the mafaldine pasta until 2 minutes shy of al dente.
- Mix the Cheese and Meat Sauce: In a large bowl, beat together the eggs, ricotta, Pecorino Romano, black pepper, chopped basil, and parsley. Add 4 cups of the prepared meat sauce to the bowl and mix thoroughly.
- Combine Pasta and Cheese Mixture: Drain the pasta and add it to the bowl along with 2 cups of shredded mozzarella. Stir well to combine all ingredients evenly.
- Cook Lasagna Pie in Skillet: Heat a 12-inch oven-proof or cast iron pan over medium heat. Add 3 tablespoons of olive oil and spread it evenly to coat the bottom and sides. Pour in the pasta mixture, spreading it evenly. Cook for 1 minute without stirring, then turn off the heat.
- Bake and Brown the Top: Sprinkle the remaining 1 cup shredded mozzarella over the top. Bake the lasagna pie 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 prevent burning.
- Rest and Serve: Let the lasagna pie sit in the pan for 5 minutes before removing. Cut into 8 slices and serve each piece with extra meat sauce and grated Pecorino Romano. Enjoy your delicious lasagna pie!
Notes
- Broken lasagna noodles can be used instead of mafaldine pasta without altering the cooking time significantly.
- Baking time may vary slightly; bake just until set. Broiling afterward enhances browning on top.
- Approximately 4 cups of leftover meat sauce can be used for serving as a topping or for dipping bread at the table.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in a pan or oven until warmed through.
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 120 mg
