There’s something utterly comforting about layers of melted cheese, savory meat, and pasta all baked into one dish — that’s exactly why I’m excited to share my Cheesy Meat Lasagna Pie Recipe with you. It’s like a lasagna and a savory pie had the best dinner date ever, and the result is every bit as delicious as it sounds.
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Why You'll Love This Recipe
This Cheesy Meat Lasagna Pie Recipe quickly became a staple in my kitchen because it brings all the rich, familiar flavors of traditional lasagna into a fun, sliceable pie form. It’s hearty, cheesy, and perfect for feeding a crowd—or just treating yourself on a cozy night.
- Comfort food at its best: It layers creamy ricotta, melted mozzarella, and savory meat sauce in a way that feels ultra satisfying.
- Easy to serve: Unlike traditional lasagna, this pie slices perfectly, making portioning hassle-free.
- Flavor-packed meat sauce: A blend of ground chuck and pork with fresh herbs and a hint of heat that really elevates the dish.
- Great for leftovers: It keeps well and reheats beautifully without losing its cheesy goodness.
Ingredients & Why They Work
I always tell friends that the magic of this Cheesy Meat Lasagna Pie Recipe is in the balance — rich meat sauce, creamy cheese layers, and pasta that holds everything together. Shopping for good quality ground meats and fresh herbs will make a noticeable difference.
- Ground chuck and ground pork: The combination brings a juicy, flavorful bite with just the right amount of fat.
- Plum tomatoes: Using canned whole plum tomatoes that you crush yourself gives a fresh, bright base for the sauce.
- Mafaldine pasta: Its wavy edges hold sauce and cheese perfectly; if you can’t find it, broken lasagna noodles work well too.
- Ricotta cheese: This adds creaminess and tames the acidity of the tomato sauce beautifully.
- Pecorino Romano and mozzarella: Pecorino gives a sharp, salty tang while mozzarella lends that classic, gooey cheese pull.
- Fresh basil and parsley: They add vibrant herbal notes that keep the dish from feeling too heavy.
Make It Your Way
One of my favorite things about this Cheesy Meat Lasagna Pie Recipe is how easy it is to customize. You can play around with the herbs or swap out the cheeses to suit whatever you have on hand or the flavors you prefer.
- Variation: I sometimes add a pinch of nutmeg to the ricotta mixture for a warm undertone — it’s subtle but lovely.
- Vegetarian tweak: Swap the meat sauce for a robust mushroom tomato sauce for a meatless version that’s just as hearty.
- Spicier kick: Double the red pepper flakes if you want that heat to sneak through in every bite.
Step-by-Step: How I Make Cheesy Meat Lasagna Pie Recipe
Step 1: Building the Meat Sauce
I start by sautéing diced onion in olive oil until soft and translucent, which takes about 4-5 minutes. Then in goes the ground chuck and pork to brown nicely. A trick I’ve learned is to spoon off excess fat as you cook so the sauce won’t feel greasy. Once the meat is browned, I add minced garlic and crushed red pepper flakes, letting their aroma fill the kitchen—a surefire sign you’re on the right track. Adding the white wine next, I let it simmer to burn off the alcohol, then pour in the hand-crushed plum tomatoes. The sauce simmers for at least 30 minutes while I stir often — it’s during this time all the flavors deepen and meld beautifully.
Step 2: Preparing the Pasta and Cheese Mix
While the sauce simmers, I boil the mafaldine pasta until it’s just shy of al dente — about 2 minutes less than package instructions. This way, the pasta finishes cooking in the oven and doesn’t turn mushy. In a large bowl, I whisk together eggs, ricotta, grated Pecorino Romano, black pepper, chopped basil, and parsley. Then, in goes 4 cups of the meat sauce and the cooked pasta, followed by 2 cups of shredded mozzarella. Mixing everything carefully ensures the layers come together perfectly in the pie.
Step 3: Cooking and Baking the Pie
I heat a 12-inch cast iron pan on medium and swirl in olive oil to coat the base evenly. Then, I add the pasta mixture, pressing it down gently and letting it sit for one minute without stirring. This initial sear helps create a slight crust that’s irresistible. After turning off the heat, I sprinkle the remaining mozzarella on top and bake the whole pan in a 375°F oven for about 12 minutes. If you want a crispier top, switch the pan’s position to the upper rack and broil it for 2-3 minutes—just keep a close eye so it doesn’t burn. The smell when it’s baking? Absolutely dreamy.
Step 4: Rest, Slice, and Serve
Once out of the oven, I let the lasagna pie rest for 5 minutes in the pan. This helps it firm up, making it easier to slice without falling apart. Serve each luscious slice with some extra meat sauce spooned over the top and a sprinkle of Pecorino. Trust me, these finishing touches turn it from delicious to unforgettable.
Top Tip
Over the years, making this Cheesy Meat Lasagna Pie Recipe has taught me a few critical things, especially about pasta timing and layering for perfect texture. You’ll find these tips help you nail it every time and keep things stress-free in the kitchen.
- Perfect pasta doneness: Undercook the pasta slightly since it continues to cook in the oven, preventing a mushy texture.
- Don’t skip the resting time: Letting the pie rest before slicing ensures it sets well and portions cleanly.
- Use a cast iron pan: It distributes heat evenly and creates a slightly crispy, delightful bottom crust.
- Watch the broil step: It only takes a couple of minutes to brown the top, so stay close to avoid burning.
How to Serve Cheesy Meat Lasagna Pie Recipe
Garnishes
I love finishing the slices with a sprinkle of extra grated Pecorino Romano and a little fresh basil or parsley for color and a fresh herbal kick. Sometimes I add a drizzle of good quality olive oil right before serving—it adds a silky richness that complements the cheese beautifully.
Side Dishes
For sides, I usually keep it simple—a crisp green salad with a lemon vinaigrette balances the richness perfectly. Garlic bread is a classic go-to; it’s great for dipping into the extra meat sauce. Roasted veggies also work well to round out the meal without competing with the pie’s flavors.
Creative Ways to Present
For special occasions, I’ve shaped this pie in mini cast iron skillets as individual portions — it’s a guaranteed crowd-pleaser and looks beautiful on the table. You can also top each slice with a fresh basil leaf and a spoonful of meat sauce for a stunning, rustic presentation.
Make Ahead and Storage
Storing Leftovers
Leftover lasagna pie keeps nicely in an airtight container in the fridge for up to three days. I usually slice it first, so it’s easy to grab a portion without dismantling the whole pie. It tastes great cold too, but I prefer reheating it.
Freezing
Freezing works well if you wrap individual slices tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating, and it holds up surprisingly well without losing that cheesy goodness.
Reheating
I find reheating in the oven or a cast iron skillet on the stove maintains the texture better than microwaving. Oven reheating at 350°F for about 10–15 minutes brings back the melty cheese and pleasantly crisp edges.
Frequently Asked Questions:
Absolutely! You can break regular lasagna noodles into smaller pieces to mimic the shape and texture of mafaldine pasta. Just make sure to cook them until slightly under al dente before assembling the pie to avoid mushiness.
The meat sauce has a gentle heat thanks to the crushed red pepper flakes, but it’s not overwhelmingly spicy. You can adjust the amount of red pepper flakes to suit your taste—add less if you want it mild, or double it for more heat.
Yes! The meat sauce actually tastes better when made a day ahead because the flavors deepen. Just store it in an airtight container in the fridge and reheat gently before assembling your lasagna pie.
The key is to slightly undercook the pasta and to remove excess fat from the meat sauce while cooking. Also, letting the pie rest after baking allows it to set properly, preventing it from falling apart or getting soggy when sliced.
Final Thoughts
I honestly can’t recommend this Cheesy Meat Lasagna Pie Recipe enough. It’s such a cozy, satisfying meal that’s as fun to make as it is to eat. Whether you're feeding family or just want a comforting solo dinner, this pie hits all the right notes. I hope you have as much fun making (and eating!) it as I do every time I pull it out of the oven.
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Cheesy Meat Lasagna Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 slices
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Lasagna Pie is a delicious Italian-inspired dish featuring layers of mafaldine pasta mixed with rich meat sauce, ricotta, Pecorino Romano, and mozzarella cheeses, baked to perfection in a cast iron pan. This recipe combines the hearty flavors of ground beef and pork with aromatic herbs and a touch of spice for a comforting and savory main course perfect for family dinners.
Ingredients
Meat Sauce
- ¼ cup olive oil
- 1 medium onion diced
- 1 pound ground chuck
- 1 pound ground pork
- 5 cloves garlic minced
- ½ teaspoon crushed hot red pepper flakes
- ½ 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
- ¾ cup grated Pecorino Romano
- 1 cup ricotta cheese
- 3 cups shredded mozzarella cheese divided
- 3 tablespoons chopped basil
- 3 tablespoons minced flat leaf Italian parsley
- 3 tablespoons olive oil
Instructions
- Prepare the meat sauce: Heat a large pot or deep pan over medium heat and add the olive oil and diced onion. Sauté until the onion is soft, about 4 to 5 minutes. Add the ground chuck and ground pork, increase heat to medium-high, and brown the meat. Remove excess fat with a spoon. Once meat is cooked through, add minced garlic and cook until fragrant for another 2 minutes. Stir in crushed hot red pepper flakes and cook for 30 seconds.
- Add wine and tomatoes: Pour in the dry white wine and cook for 2 minutes until the alcohol smell dissipates. Add the hand-crushed plum tomatoes and stir thoroughly. Bring the sauce to a simmer, stirring frequently to prevent sticking. Let it simmer for at least 30 minutes to develop flavors. Season with salt, pepper, and chopped basil to taste.
- Preheat oven and cook pasta: Preheat the oven to 375°F and position a rack in the middle and another near the top. Bring a large pot of salted water (2 tablespoons salt per gallon) to a boil. Cook the mafaldine pasta until 2 minutes less than al dente, then drain.
- Make the pasta mixture: In a large bowl, beat together the eggs, ricotta, grated Pecorino Romano, coarse black pepper, chopped basil, and parsley. Add 4 cups of the prepared meat sauce to the bowl and mix gently. Add the drained pasta and 2 cups of shredded mozzarella cheese, mixing until all ingredients are well combined.
- Prepare the pan: Heat a 12-inch oven-proof or cast iron pan over medium heat. Add 3 tablespoons olive oil and spread to coat the surface of the pan evenly. Add the pasta mixture to the pan, spreading it out, and cook for 1 minute without stirring. Then turn off the heat.
- Bake and finish: Top the pasta mixture with the remaining 1 cup shredded mozzarella cheese. Place the pan in the center of the oven and bake for 12 minutes or until the lasagna pie is set. For a browner top, move the pan to the upper rack and broil for 2-3 minutes, watching closely to prevent burning.
- Rest and serve: Remove the lasagna pie from the oven and let it sit for 5 minutes before slicing. Serve each slice with extra meat sauce and grated Pecorino Romano cheese. Enjoy your savory lasagna pie!
Notes
- Substitute mafaldine pasta with broken lasagna noodles if needed.
- Exact baking time may vary slightly; bake just until the pie sets, then broil briefly if a browner top is desired.
- The recipe yields approximately 4 cups of leftover meat sauce, ideal for serving with each slice or for bread dipping.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or on the stovetop until warmed through.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
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