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5 from 25 votes

Lasagna Pie

Lasagna pie combines curly pasta noodles with homemade meat sauce, mozzarella, and creamy ricotta that's baked until golden, bubbly, and crisp.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 slices


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


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!



  • 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.


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