Description
This Lasagna Pie recipe is a unique twist on traditional lasagna, combining hearty meat sauce with mafaldine pasta and a rich blend of cheeses, all baked in a cast iron pan for a crispy and delicious dish. Perfect for serving as an impressive main course for family dinners or gatherings.
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 olive oil and diced onion. Sauté until soft for 4 to 5 minutes. Then add ground chuck and ground pork, increase heat to medium-high, and brown the meat. Remove excess fat with a spoon. Once meat is fully cooked, add minced garlic and cook until fragrant for about 2 minutes. Stir in crushed red pepper flakes and cook for 30 more seconds.
- Simmer Sauce: Add the white wine to the pot and cook for 2 minutes until the alcohol smell dissipates. Incorporate the crushed plum tomatoes, mix well, and bring the sauce to a simmer, stirring frequently to prevent sticking. Let simmer for at least 30 minutes. Adjust seasoning with salt and pepper, then add chopped basil.
- Preheat Oven and Cook Pasta: Preheat oven to 375°F and position racks on middle and upper levels. Bring a large pot of salted water (2 tablespoons salt per gallon) to a boil. Cook mafaldine pasta until 2 minutes less than al dente, then drain.
- Mix Cheese and Meat Sauce: In a large bowl, beat together eggs, ricotta, grated Pecorino Romano, cracked black pepper, chopped basil, and minced parsley. Add 4 cups of the prepared meat sauce to the mixture and stir gently.
- Combine Pasta Mixture: Add the drained pasta and 2 cups of shredded mozzarella to the bowl with the cheese and sauce mixture. Mix everything thoroughly to combine evenly.
- Heat Pan and Cook Pie Base: Heat a 12-inch oven-proof or cast iron pan over medium heat. Add 3 tablespoons olive oil and spread to coat the pan. Add the pasta mixture and cook for 1 minute without stirring, then turn off the heat.
- Assemble and Bake: Top the pasta mixture with the remaining 1 cup mozzarella cheese. Bake the pie in the center of the oven for 12 minutes or until set. For a browner top, move the pan to the upper rack and broil for 2 to 3 minutes while watching closely.
- Cool and Serve: Let the lasagna pie rest in the pan for 5 minutes before removing and slicing. Serve each slice with extra meat sauce and grated Pecorino Romano. Enjoy!
Notes
- Broken lasagna noodles can be used as a substitute for mafaldine pasta.
- Bake the pie just until set to avoid overcooking; use broiler to brown the top if desired.
- You will have about 4 cups of leftover meat sauce, perfect for topping slices or serving as a dip.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or stovetop until warm.
