A delicious and cheesy lasagna pie that combines layers of pasta, rich meat sauce, and creamy cheeses for a delightful meal.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound ground beef
1 pound Italian sausage, casings removed
1 (28-ounce) can crushed tomatoes
2 (6-ounce) cans tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper
12 lasagna noodles
15 ounces ricotta cheese
1 large egg
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the ground beef and Italian sausage to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon, about 8-10 minutes. Drain excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer the sauce for 15-20 minutes, stirring occasionally.
While the sauce simmers, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a medium bowl, combine the ricotta cheese, egg, and a pinch of salt. Mix until smooth.
In a greased 9-inch pie dish, spread a thin layer of the meat sauce on the bottom. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese and a layer of meat sauce.
Repeat the layers: noodles, remaining ricotta mixture, another third of mozzarella, and more meat sauce. Top with the final layer of noodles, the remaining meat sauce, and the remaining mozzarella and Parmesan cheese.
Cover the pie dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Allow the lasagna pie to cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
Notes
For a vegetarian version, substitute the ground beef and sausage with a mix of sautéed mushrooms, zucchini, and spinach.
To add extra flavor, mix in a teaspoon of red pepper flakes to the meat sauce for a spicy kick.