Lasagna Torte

Welcome to the delightful world of **Lasagna Pie**, a truly comforting and innovative take on traditional Italian-American lasagna. This skillet-baked masterpiece brings together tender mafaldine noodles, a rich, savory meat sauce, creamy ricotta, and generous layers of gooey mozzarella cheese. Baked until golden, bubbly, and wonderfully crisp, it’s a fuss-free rendition that’s remarkably easier to prepare than its layered counterpart, yet delivers all the beloved flavors and textures.

Why Lasagna Pie? A Culinary Revolution for Crispy Edges

For many, the absolute best part of an Italian-American lasagna is undeniably those perfectly crispy, curly edges of the noodles. In a traditional full lasagna, these coveted edges are a scarce commodity, making them the most sought-after bites. It was this very scarcity that sparked the inspiration for our celebrated Lasagna Pie, sometimes affectionately known as a lasagna casserole.

Our solution? To create a dish where every single bite offers that satisfying crunch! We specifically chose mafaldine noodles for this recipe because their distinctive wavy, ribbon-like shape closely mimics the iconic curly edges of classic lasagna sheets. This thoughtful choice ensures that from the first forkful to the last, you’ll experience a delightful crisp, curly noodle texture that truly sets this dish apart.

Beyond its unique texture, Lasagna Pie shines as an ideal weeknight meal. Its simplified preparation dramatically cuts down on the effort typically involved in making traditional lasagna, making it accessible even on busy evenings. It pairs beautifully with a simple, sautéed green vegetable, such as fresh spinach with garlic or hearty broccoli rabe, creating a balanced and utterly satisfying family dinner.

Crafting Your Perfect Lasagna Pie: Ingredients Deep Dive

Creating an exceptional lasagna pie starts with understanding and appreciating each component. From the rich, savory meat sauce to the creamy cheese filling and the uniquely shaped pasta, every ingredient plays a crucial role in building the depth of flavor and texture that makes this dish so special.

The Heart of the Dish: A Rich, Flavorful Meat Sauce

The foundation of any great lasagna is its sauce, and our Lasagna Pie is no exception. We build a robust meat sauce from scratch, ensuring a deep, complex flavor profile. Key ingredients include:

• Olive Oil: The starting point for sautéing, adding a foundational richness.
• Onion and Garlic: Aromatic staples that provide savory depth.
• Ground Chuck and Ground Pork: A combination of meats that offers a balanced flavor and texture. The chuck provides a beefy taste, while the pork adds tenderness and sweetness.
• Crushed Hot Red Pepper Flakes: Just a hint to awaken the palate and add a subtle warmth without overpowering the dish.
• Dry White Wine: Deglazes the pan, lifting all those caramelized bits from the bottom to add another layer of sophisticated flavor.
• Canned Plum Tomatoes: The backbone of the sauce. Opt for high-quality crushed, hand-crushed, or blender-pulsed tomatoes for the best results.
• Fresh Basil Leaves: Infused during simmering, and later chopped and mixed in, basil provides that unmistakable fresh, aromatic Italian essence.
• Salt and Pepper: Essential for seasoning to taste, bringing all the flavors into harmony.

The Creamy Core: Ricotta and Mozzarella Perfection

No lasagna is complete without its iconic cheese layers. For our Lasagna Pie, we combine three essential cheeses to create a wonderfully creamy and savory filling, with a golden, bubbling crust.

• Ricotta Cheese: Provides the signature creaminess and binds the mixture together. Unlike cheesecake, there’s no need to drain it overnight for this recipe; a quick drain to remove excess moisture is optional but not necessary, as we want the pie to remain moist.
• Shredded Mozzarella: The ultimate melting cheese, offering gooey strands and a fantastic browned crust. Using block mozzarella and shredding it yourself often yields superior results compared to pre-shredded varieties, as it melts more smoothly.
• Grated Pecorino Romano: A sharp, salty, hard Italian cheese that adds a pungent, umami kick, elevating the overall flavor profile.
• Eggs: Act as a binder for the ricotta mixture, helping the pie hold its shape when sliced.
• Fresh Flat-Leaf Italian Parsley: Adds a fresh, herbaceous note and a pop of color to the cheese mixture.
• Coarse Cracked Black Pepper: Provides a subtle spice and aromatic complexity.

Essential Equipment for Lasagna Pie Success

While the ingredients are key, having the right tools can make the cooking process smoother and more enjoyable:

• Large Pot or Deep Pan: Crucial for cooking the meat sauce. A Dutch oven works wonderfully for its heat retention.
• 12-inch Ovenproof or Cast Iron Pan/Skillet: This is central to the “pie” concept. Cast iron is highly recommended for its ability to create those coveted crispy edges and golden crust.
• Large Bowl: For mixing the pasta, sauce, and cheese components.
• Meat Masher or Wooden Spoon: To break up the ground meat efficiently.

Step-by-Step Guide: How to Assemble and Bake Your Lasagna Pie

Creating this irresistible Lasagna Pie is a straightforward process when broken down into manageable steps. Follow this guide to achieve a perfectly golden, bubbly, and incredibly satisfying dish.

Preparing the Irresistible Meat Sauce

1. **Sauté Aromatics:** Begin by dicing one medium onion and slicing 5 cloves of garlic. Heat a large pot or deep pan over medium heat, then add 1/4 cup of olive oil. Add the diced onions and sauté for 4-5 minutes until they become soft and translucent, releasing their sweet aroma.
2. **Brown the Meats:** Increase the heat to medium-high. Add 1 pound of ground chuck and 1 pound of ground pork to the pan. Use a meat masher or a wooden spoon to break up the meat as it cooks.
3. **Manage Fat (Important!):** As the meat browns, a considerable amount of fat will render. Depending on the fat content of your specific meat cuts, you may have more or less fat than pictured. It’s advisable to remove some of this excess fat with a spoon – typically about 1/3 of a cup – while leaving some behind for flavor. Too much fat can make the sauce greasy, but a little contributes significantly to its richness.
4. **Flavor Boost:** Once the meat is thoroughly cooked and nicely browned, add the sliced garlic. Cook for another 2 minutes until it becomes fragrant. Stir in 1/2 teaspoon of crushed red pepper flakes and cook for an additional 30 seconds to allow their flavors to bloom.
5. **Deglaze and Add Tomatoes:** Pour in 1/2 cup of dry white wine. Let it cook for about 2 minutes, or until the alcohol scent dissipates and the wine reduces slightly, scraping up any delicious browned bits from the bottom of the pan. Next, add two 28-ounce cans of plum tomatoes (crushed, hand-crushed, or blender-pulsed all work well) and mix everything thoroughly.
6. **Simmer to Perfection:** Bring the sauce to a gentle simmer. Allow it to cook for at least 30 minutes, stirring occasionally to prevent sticking. This simmering time is crucial for the flavors to meld and deepen. Taste the sauce and adjust salt and pepper as needed. Finally, add roughly 5 fresh basil leaves. You can keep them whole for easy removal before mixing with pasta, or chop them for a more integrated flavor. Don’t worry, more fresh basil will be added later!

Assembling the Lasagna Pie Layers

7. **Preheat Oven & Prep Ingredients:** Preheat your oven to 375°F (190°C). Position one oven rack in the middle level and another near the top for optional broiling. Grate 3/4 cup of Pecorino Romano cheese and shred 3 cups of block mozzarella (divided for later use). Finely chop 3 tablespoons of fresh basil and mince 3 tablespoons of flat-leaf Italian parsley.
8. **Cook the Pasta:** Bring a large pot of generously salted water to a rolling boil. Cook 1 pound of mafaldine pasta until it’s about 2 minutes less than al dente. This ensures the pasta finishes cooking in the oven without becoming mushy.
9. **Prepare the Ricotta Mixture:** In a large mixing bowl, beat 3 large eggs. Add 1 cup of ricotta cheese, the grated Pecorino, 1 teaspoon of coarse cracked black pepper, the chopped basil, and the minced parsley. Mix until all ingredients are well combined and creamy.
10. **Combine Sauce and Ricotta:** Add 4 cups of your freshly prepared meat sauce to the ricotta mixture. Stir well to integrate the savory sauce with the creamy cheese base.
11. **Mix Pasta and Cheese:** Drain the mafaldine pasta thoroughly. Add the drained pasta to the large bowl with the sauce and ricotta mixture, along with 2 cups of the shredded mozzarella. Mix everything gently but thoroughly, ensuring the pasta is evenly coated with the rich sauce and cheese.
12. **Prepare the Skillet:** Heat a 12-inch ovenproof pan (a cast iron skillet is ideal for superior crisping) over medium heat. Add 3 tablespoons of olive oil and spread it to coat the entire bottom and sides of the pan. This oil layer is crucial for achieving that crispy crust!

Baking to Golden Perfection

11. **Fill and Initial Cook:** Carefully transfer the pasta mixture into the hot, oiled pan. Gently spread it out evenly, piling the mafaldine slightly high if desired to encourage more crispy edges. Cook for 1 minute without stirring – this initial contact with the hot pan helps form the bottom crust. Then, turn off the heat.
12. **Top with Mozzarella & Bake:** Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the lasagna pie. Transfer the pan to the middle rack of your preheated oven and bake for approximately 12 minutes, or until the lasagna pie is set and the cheese is melted and bubbly.
13. **Achieve a Golden Crust (Optional Broil):** For an extra golden-brown and slightly crispier top, move the pan to the top rack of the oven and broil for an additional 2-3 minutes. **Important:** Watch the pie very carefully during broiling to prevent burning, as ovens vary greatly in broiler intensity.
14. **Rest Before Serving:** Once baked, remove the Lasagna Pie from the oven. Let it rest for 5-10 minutes before attempting to remove it from the pan or cut it into slices. This resting period allows the cheese and pasta to set, making for cleaner, more intact slices.
15. **Serve and Enjoy:** Carefully remove the entire lasagna pie from the pan for an impressive presentation, or slice directly in the skillet. Serve each generous slice with an extra spoonful of the delicious meat sauce (you’ll have plenty leftover!) and a sprinkle of freshly grated Pecorino Romano. Enjoy this incredibly comforting and satisfying meal!

Expert Tips for Lasagna Pie Mastery

Achieve lasagna pie perfection with these additional tips and insights:

• Choosing Your Pasta Wisely

  The star of this dish is undoubtedly the mafaldine pasta, specifically chosen for its striking resemblance to the curly edges of traditional lasagna noodles. This unique pasta shape, also known as “reginette” (little queens), is a beautiful ribbon-like pasta with ruffled edges that truly delivers on the promise of crispiness in every bite. Historically, it’s a wonderful shape, and traditionally served on St. Joseph’s Day with dishes like pasta con le sarde. While mafaldine might be one of the more obscure pasta shapes to find in some supermarkets, it’s worth seeking out! If you’re unable to find it, don’t despair; you can achieve a similar effect by breaking traditional curly-edged lasagna noodles into smaller, bite-sized pieces.

• The Ricotta Advantage: Moisture and Creaminess

  For this baked pasta recipe, we embrace the natural moisture of ricotta cheese. Unlike preparations such as cheesecake, where draining ricotta overnight is essential for a firm texture, our lasagna pie benefits from its creamy consistency. There’s no need for extensive draining; any good quality brand will work perfectly. If you notice a significant amount of excess liquid in your ricotta container, a quick pour-off or a few minutes in a fine-mesh sieve can be done, but it’s not strictly necessary, as that moisture contributes to the pie’s tender interior.

• Achieving Maximum Crispiness: The Mafaldine Height Trick

  One of the secrets to maximizing those delicious crispy edges is in how you arrange the mafaldine noodles. As you fill your skillet, allow the mafaldine noodles to pile high, even letting them hang ever so slightly over the edge of the pan. This strategic placement ensures that more surface area of the pasta is exposed to the direct heat of the pan and the oven, resulting in a glorious, golden, and exceptionally crispy texture that’s a hallmark of this dish.

• Baking and Resting for Optimal Results

  Oven temperatures can vary, so while the suggested baking time is around 12-15 minutes, always keep an eye on your lasagna pie. The goal is for the pie to be “set,” meaning it holds its shape. If you desire a more pronounced golden-brown and crispy top, move the pan to the top rack and broil for an additional 2-3 minutes. However, be extremely vigilant during this step, as broilers can quickly turn golden to burnt. Just like our white spaghetti pie, allowing the lasagna pie to rest for at least 5-10 minutes after baking is crucial. This resting period allows the internal structure to firm up, making it much easier to slice cleanly without crumbling.

Serving Suggestions and Pairings

Lasagna Pie is a hearty and satisfying meal on its own, but it truly shines when paired thoughtfully. Here are some ideas to complete your dining experience:

• Extra Sauce: You’ll likely have a generous amount of meat sauce leftover (approximately 4 cups). This is perfect for spooning over individual slices of lasagna pie, enhancing both moisture and flavor. Consider serving it in a small bowl on the side for guests to add as they please, and it’s also wonderful for dipping crusty bread!
• Freshly Grated Cheese: A final flourish of grated Pecorino Romano or Parmesan cheese at the table adds another layer of salty, umami goodness.
• Green Salad: A crisp, light green salad with a simple vinaigrette provides a refreshing contrast to the richness of the lasagna pie.
• Garlic Bread: Is there anything better with a pasta dish? Toasted garlic bread or Italian bread for dipping in the leftover sauce is a must.
• Sautéed Greens: As mentioned, a side of sautéed spinach with garlic, broccoli rabe, or even asparagus can add a vibrant, healthy component.

Frequently Asked Questions About Lasagna Pie

Have questions about making the perfect lasagna pie? Here are some common inquiries:

• Can I make Lasagna Pie ahead of time? Yes! You can assemble the entire pie (without baking) and cover it tightly, then refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before baking, and add a few extra minutes to the baking time if it’s still cold.
• Can I freeze Lasagna Pie? Absolutely. Once baked and cooled, you can freeze individual slices or the whole pie (if not too large) tightly wrapped in plastic wrap and foil for up to 3 months. Reheat in the oven from frozen (covered with foil initially) until heated through.
• What if I can’t find mafaldine pasta? As mentioned, breaking regular curly lasagna noodles into smaller pieces is the best substitute. You could also use wide egg noodles or even large rigatoni, though the crispy edge effect will be less pronounced.
• What kind of white wine should I use? A dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay works best. Avoid sweet wines, as they will alter the flavor profile of the sauce.
• How do I prevent the bottom from sticking? Generously oiling your ovenproof pan, especially a cast iron one, and the initial minute of cooking without stirring, creates a good barrier. Ensure your pan is well-seasoned if it’s cast iron.
• Is this recipe spicy? The 1/2 teaspoon of crushed red pepper flakes provides a very mild warmth. If you prefer more spice, you can increase the amount, or omit it entirely if you’re sensitive to heat.

More Comforting Baked Pasta Dishes to Explore

If you’ve fallen in love with the ease and comfort of this Baked Lasagna Pie, you’re in for a treat! We have a collection of other beloved baked pasta recipes that promise warmth and satisfaction. We hope you enjoy exploring these cozy culinary delights:

• Baked Ziti with Tiny Meatballs – A classic family favorite, elevated with the fun addition of miniature meatballs for an extra layer of flavor and texture!
• Pasta al Forno – Dive into this hearty baked rigatoni, rich with mozzarella and our signature meat sauce, perfect for a hearty Italian feast.
• Stuffed Shells – Indulge in large pasta shells generously stuffed with a creamy blend of ricotta and fresh spinach, then baked in a savory tomato sauce.

If you’ve enjoyed making this baked lasagna pie recipe or found inspiration from any recipe on this site, we would be incredibly grateful if you could take a moment to give it a 5-star rating and leave a review. Your feedback helps us grow and continue sharing delicious content!

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Lasagna Pie Recipe

Author: James Delmage

Rating: 4.98 from 34 votes

Prep Time: 20 mins

Cook Time: 55 mins

Total Time: 1 hr 15 mins

Servings: 8 slices

Lasagna pie combines curly pasta noodles with homemade meat sauce, mozzarella, and creamy ricotta that’s baked until golden, bubbly, and crisp.

Ingredients

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 (find here)
• 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 (or whole, for easy removal)

For the lasagna pie

• 1 pound mafaldine pasta or broken lasagna noodles
• 4 cups meat sauce (from above recipe)
• 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

For the meat sauce

1. Heat a large pot or deep pan to medium heat and add the olive oil and diced onion. Sauté until soft (4-5 minutes) then add the ground chuck and pork.
2. Turn the heat to medium-high and brown the meat, breaking it up with a spoon. Remove excess fat with a spoon. Once the meat is cooked through, add the minced garlic and cook until fragrant (another 2 minutes). Add the red pepper flakes and cook for 30 more seconds.
3. Add the wine and cook for 2 minutes or until the alcohol smell dissipates. Add the tomatoes to the pot and mix well. Bring the sauce to a simmer, stirring frequently to avoid sticking.
4. Let the sauce simmer for at least 30 minutes. Taste and adjust salt and pepper as needed. Add the chopped basil.

For the lasagna pie

5. Preheat oven to 375°F (190°C) and set a rack on the middle level and another rack near the top.
6. Bring a large pot of salted water to boil (approx. 2 tablespoons salt per gallon) and cook the mafaldine pasta until 2 minutes less than al dente.
7. Meanwhile, in a large bowl, beat together the eggs, ricotta, Pecorino, black pepper, basil, and parsley. Add 4 cups of the prepared meat sauce to the bowl and mix once more.
8. Drain the pasta and add it to the bowl along with 2 cups of the shredded mozzarella. Mix well to combine.
9. Heat a 12-inch oven-proof or cast iron pan to medium heat.
10. Add 3 tablespoons of olive oil to the hot pan and spread to coat the entire pan. Add the pasta mixture to the pan and cook for 1 minute without stirring, then turn off the heat.
11. Top with the remaining mozzarella cheese. Bake for 12 minutes in the center of the oven or until the lasagna pie is set. For a browner top, move the pan to the upper rack and broil for 2-3 minutes, but watch carefully to prevent burning.
12. Let the pie sit for 5-10 minutes before removing from the pan and cutting into slices. Serve each slice with extra meat sauce and grated Pecorino. Enjoy!

Notes

• Lasagna noodles broken into smaller pieces can be substituted for the mafaldine pasta.
• The exact cooking time will vary depending on your oven but should be around 12-15 minutes. Bake the lasagna pie just until it sets, then if desired, move to the broiler to further brown the top.
• You will have approximately 4 cups of sauce left over, which is the perfect amount to top on each piece and serve in a bowl for bread dipping at the dinner table.
• Leftovers can be saved for up to 3 days in the fridge and can be reheated in a pan on the stovetop or in the oven until warm.

Nutrition

Nutrition information is automatically calculated and should only be used as an approximation. Per serving (1 of 8 slices):

• Calories: 754 kcal
• Carbohydrates: 54.2 g
• Protein: 57.5 g
• Fat: 34.2 g
• Saturated Fat: 12.5 g
• Cholesterol: 210 mg
• Sodium: 480 mg
• Potassium: 957 mg
• Fiber: 4.2 g
• Sugar: 10.7 g
• Calcium: 364 mg
• Iron: 15 mg