Lasagna pie is a comforting combination of mafaldine noodles, meat sauce, ricotta, and mozzarella cheese that’s baked in a skillet until golden, bubbly, and crisp. A bit of a riff on traditional Italian-American lasagna, but with less fuss and it’s way easier to make!

Baked lasagna pie on wood board with basil and Pecorino in the background.

 

Our family’s favorite part of an Italian-American lasagna is the crispy curly edges of the noodles. 

But when making a full lasagna, there are limited amounts of the curly edges, and that scarcity is what inspired this lasagna pie or lasagna casserole.

We used mafaldine noodles here because they closely resemble the curly edges of lasagna noodles and guarantee that with each bite, you’ll get a crisp, curly noodle!

Lasagna pie is great for weeknights because it’s easier than traditional lasagna, and pairs well with a sauteed green veggie like spinach or broccoli rabe.

Sauce ingredients shown: white wine, ground chuck and pork, olive oil, canned tomatoes, hot red pepper flakes, onion, garlic, and basil.
The pic above shows the meat sauce ingredients.
Ingredients shown: mozzarella, mafaldine, basil, ricotta, Pecorino, olive oil, eggs, and parsley.
This pic shows the remaining ingredients to make the lasagna pie.

How to make it

  1. Dice one medium onion and slice 5 cloves of garlic.  Heat a large pot or deep pan to medium and add 1/4 cup of olive oil and the onions, sauteeing for 4-5 minutes or until soft.  
  2. Add 1 pound of ground chuck and one pound of ground pork and turn the heat up to medium-high.

Baked lasagna pie recipe process shot collage group number one.

  1. While the meat cooks a lot of fat will rise in the pan.  Remove some of the fat with a spoon. Note: Depending on how much fat is in the meat, this will be dictated by the brand/cuts used, you will have more or less fat than shown above.  I removed about 1/3 of a cup’s worth of fat and left the remaining fat in the pan.  Fat is flavor but too much fat is just that.  Too much!
  2. Allow the meat to continue to brown and cook through.  You can use a meat masher or wooden spoon to help break up the meat.  Once the meat is cooked through, add the garlic and cook for another 2 minutes or until fragrant, then add a 1/2 teaspoon of crushed red pepper flakes and cook for 30 seconds more.
  3. Add 1/2 cup of dry white wine and cook for 2 minutes or until the alcohol smell dissipates and the wine reduces.  Add two 28-ounce cans of tomatoes (crushed, hand-crushed, or blender-pulsed are all fine) and mix well.
  4. Let the sauce simmer for at least 30 minutes, then taste test and adjust salt and pepper as needed.  Add roughly 5 basil leaves to the sauce.  Note: you can chop the basil leaves, or keep them whole if you prefer.  Keeping them whole will allow you to remove them from the sauce prior to mixing with the noodles.  Don’t worry, more chopped basil will be mixed in later.

Recipe process shot collage group number two.

  1. Preheat the oven to 375 and set a rack on the middle level and one near the top.  Grate 3/4 cup of Pecorino Romano cheese, and shred 3 cups of block mozzarella. Chop 3 tablespoons of fresh basil and mince 3 tablespoons of flat-leaf Italian parsley.  Bring a large pot of salted water to boil and cook 1 pound of mafaldine until 2 minutes less than al dente.  In a large bowl, beat together 3 eggs, then add 1 cup ricotta, the grated Pecorino, 1 teaspoon of coarse cracked black pepper, the basil, and parsley, and mix until combined.
  2. Add 4 cups of the meat sauce to the ricotta mixture and mix once more.
  3. Drain the pasta and add to the bowl along with 2 cups of the shredded mozzarella and mix well. 
  4. Heat a 12-inch ovenproof, or cast iron pan, to medium heat and add 3 tablespoons of olive oil, spreading it to coat the whole pan. 

Recipe process shot collage group number three.

  1. Add the pasta mixture to the pan and cook for 1 minute without stirring, then turn off the heat.  Top with the remaining mozzarella and 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 top rack and broil for 2-3 additional minutes, but watch carefully to prevent burning.
  2. Let the pie sit for 5-10 minutes before removing from the pan and cutting into pie slices.  Serve each slice with extra meat sauce and grated Pecorino Romano.  Enjoy!  Note: Since this is basically a pasta frittata you can remove the whole lasagne pie from the pan for a nice presentation and make it easier to cut.

Overhead shot of baked lasagna pie with a bowl of sauce in the background.

Top tips

  • Pasta shape. Mafaldine is a pasta shape that closely resembles the edges of curly lasagna which is why we used it here. It’s a wonderful shape, and traditionally served on St. Joseph’s Day with pasta con le sarde.  It’s one of the more obscure shapes, so if you can’t find it, feel free to use curly lasagna noodles that have been broken.
  • Ricotta. Since this is a baked pasta and we want it to be moist, the ricotta doesn’t need to be drained overnight as it does with cheesecake. Any brand will be fine and you can give it a quick drain to remove any excess moisture if desired, but it’s not necessary.
  • Height. As you can see, the mafaldine noodles are piled high and hang every so slightly over the edge of the pan.  Doing this allows for maximum crispiness on those curly noodles!
  • Cooking time. The time in the oven will vary depending on your oven but should be around 12 minutes.  If you want a browner top, it can be broiled for 2-3 minutes at the end, but be sure to watch carefully to prevent burning.
  • Rest time. As with our white spaghetti pie, we recommend waiting at least 5-10 minutes before slicing and serving this lasagna pie or casserole.

Cake server holding a slice of lasagna pie over cast iron pan.

More baked pasta recipes

Here are a few more of our favorite comforting and cozy baked pasta recipes.  We hope you enjoy!

If you’ve enjoyed this baked lasagna pie recipe or any recipe on this site, give it a 5-star rating and leave a review.

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Lasagna Pie

5 from 25 votes
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
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 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

For the 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 Pecorino Romano cheese grated, divided
  • 1 cup ricotta
  • 3 cups mozzarella shredded, divided
  • 3 tablespoons basil chopped
  • 3 tablespoons flat leaf Italian parsley minced
  • 3 tablespoons olive oil

Instructions 

For the meat sauce

  • Heat a large pot or deep pan to medium and add the olive oil and onion. Saute until soft (4-5 minutes) then add the beef and pork.
  • Turn the heat to medium-high and brown the meat. Remove the excess fat with a spoon, and once the meat is cooked through add the garlic and cook until fragrant (another 2 minutes). Add the red pepper flakes and cook for 30 more seconds.
  • 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 any sticking.
  • Let the sauce simmer for at least 30 minutes. Taste test and adjust salt and pepper to taste and add the chopped basil.

For the lasagna pie

  • Preheat oven to 375f and set a rack on the middle level and the other rack near the top.
  • Bring a large pot of salted water to boil (2 tablespoons salt per gallon) and cook the mafaldine until 2 minutes less than al dente.
  • Meanwhile, in a large bowl, beat together the eggs, ricotta, Pecorino, black pepper. basil, and parsley. Add 4 cups of the meat sauce to the bowl and mix once more.
  • Drain the pasta and add to the bowl along with 2 cups of the shredded mozzarella and mix well.
  • Heat a 12-inch oven-proof or ideally a cast iron pan to medium heat.
  • Add 3 tablespoons of olive oil to the hot pan and spread to coat the whole pan. Add the pasta mixture to the pan and cook for 1 minute without stirring then turn off the heat.
  • Top with the remaining mozzarella cheese and 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.
  • Let the pie sit for 5 minutes before removing from the pan and cutting it 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 but should be around 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 of the oven until warm.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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69 Comments

  1. I LOVE this dish and have made it many times, Would doubling and putting it a casserole change the nature of it? I am having a Bunco dinner event.

    I have one pan I use for it and don’t have another one like it.

    1. Hi Judith, putting it into a casserole dish might change it a bit since the cast iron skillet crisps the bottom of the pie as well. That being said, this will still be good in a casserole dish.

  2. Happy New Year

    I have a question. Why do you heat up the cast iron fry pan before putting in the pasta?
    And I made this today January 2.

  3. 5 stars
    In England we don’t have ‘curly’ lasagna sheets … just boring flat ones! But I broke them up and made sure some edges were peeping through! What a great recipe, love watching your videos as they are so straightforward – and non-judgemental, as I certainly lack confidence in the kitchen.

    Have a lovely New Year ! 😊

  4. This looks delicious, however it is still a lot of work because of all the ingredients. I just don’t like to spend a lot of time with recipes.

    1. 5 stars
      Huh? It’s a meat sauce and and pasta recipe with a twist. Minimal ingredients (most of which are basic stock items) and SUPERB flavor. If you can make sauce and boil water this recipe is a winner. No swine for me so I used 2.5lb ground beef and 2 quarts home made jarred crushed tomatoes for the meat sauce. I added basil and oregano in a 2:1 ratio to the crushed tomatoes and used double the garlic to make the sauce. Tasted repeatedly and salted and peppered the sauce to taste. Remainder of the recipe was followed as written. Made several times now with rave reviews from my guests. Thanks!!

  5. I made this from the video exactly as described except I added a can of tomato paste when making the sauce before adding the tomatoes, and I couldn’t find the mafaldine pasta so I used broken lasagna noodles as suggested. It came out AMAZING – my wife and her friend and I all loved it! Since then I was able to locate a package of the mafaldine pasta so I’m excited to make it again! Love how it fries a bit in the cast iron skillet, then goes right to the oven, then you can slice and serve right from there!

  6. 5 stars
    This one looks too good to pass up. But I’m on a diet. Guess I’ll have to print it out and save it (after-diet reward.)

  7. 5 stars
    I have a question about the grated cheese. Jim had mentioned that all “grate” grinds aren’t equal, and that if one were to use a microplane you’d need significantly more volume than a standard box grater. For the 3/4 cup in this recipe, what’s the actual weight?