Name: Lasagna Pie with Meat Sauce Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 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; 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

There’s just something incredibly satisfying about a dish that combines comforting layers of pasta, rich meat sauce, and creamy cheese into one pie you can slice and serve. This Lasagna Pie with Meat Sauce Recipe takes all your favorite lasagna flavors but offers a fresh, fun twist that’s perfect for family dinners or impressing guests.

The dish is a baked pasta served in a round dark skillet, filled with three layers of ruffled-edged pasta sheets mixed with rich, browned meat sauce and melted cheese. The top layer has a golden-orange tone with some browned spots and melted cheese bubbles, giving it a slightly crispy texture. Bright green basil leaves are scattered on top as a fresh garnish. The skillet is placed on a white marbled surface, with a cheese block, grater, and fresh basil leaves nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lasagna Pie with Meat Sauce Recipe
Top Tip
How to Serve Lasagna Pie with Meat Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lasagna Pie with Meat Sauce Recipe

Why You'll Love This Recipe

What truly makes this recipe stand out is its wonderful balance of textures and flavors. I’m always amazed at how transforming classic lasagna into a sliceable pie makes serving so much easier—no awkward layers sliding everywhere!

Layered Comfort: All the cozy, familiar flavors of lasagna come together in a neat, easy-to-serve pie form.
Loaded with Flavor: The meat sauce simmers slowly, building rich, robust taste that clings perfectly to the pasta.
Simple Yet Elegant: Despite its fancy appearance, it’s straightforward to make, a real crowd-pleaser with minimal fuss.
Versatile and Homemade: You can tweak the herbs or cheeses to suit your family’s preferences or what’s in your fridge.

Ingredients & Why They Work

Every ingredient in this Lasagna Pie with Meat Sauce Recipe plays a crucial role from texture to flavor, creating a unified dish that’s hearty and fresh. Choosing quality components, especially in your meat and cheese, will truly elevate it.

Flat lay of a small white ceramic bowl of golden olive oil, a medium white onion with papery skin, a mound of fresh ground chuck, a mound of fresh ground pork, five whole cloves of garlic with smooth white skins, a small white ceramic bowl of crushed red pepper flakes, a small white ceramic bowl of dry white wine, two whole fresh plum tomatoes with vibrant red skin, a few fresh basil leaves, a nest of raw mafaldine pasta with ruffled edges, three whole brown eggs with clean shells, a small pile of grated Pecorino Romano cheese, a small white ceramic bowl of creamy ricotta cheese, a small mound of shredded mozzarella cheese, a few sprigs of flat leaf Italian parsley, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Helps gently sauté onions and meat, adding smoothness and richness to the sauce.
Onion: Adds sweetness and depth when sautéed, forming the base layer of the sauce’s complexity.
Ground chuck & ground pork: The combo gives the meat sauce a beautiful balance between lean and fatty for moistness and flavor.
Garlic & red pepper flakes: These add warmth and a subtle kick, awakening the sauce without overpowering it.
Dry white wine: Introduces acidity and depth, helping to build layers of flavor as it cooks off.
Plum tomatoes: Their bright, slightly sweet acidity is essential for a vibrant, robust sauce.
Basil leaves: Fresh basil adds aromatic brightness and a hint of herbal freshness.
Mafaldine pasta or broken lasagna noodles: The ruffled edges hold sauce beautifully; breaking noodles works great if mafaldine’s hard to find.
Eggs: Act as a binder in the pie, helping everything set up nicely for slicing.
Pecorino Romano: Gives tangy saltiness that cuts through the richness of the cheese and meat sauce.
Ricotta: Adds creaminess and a luscious, soft texture in every bite.
Mozzarella cheese: Melts beautifully on top, adding gooey, cheesy goodness with a golden finish.
Italian parsley: Introduces a fresh, grassy note to balance the hearty ingredients.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping out fresh herbs based on what's in my garden or pantry. This Lasagna Pie with Meat Sauce Recipe is super forgiving and perfect for customizing to your tastes or dietary needs.

Variation: Instead of ground pork, sometimes I use Italian sausage for an extra spicy punch—my family really enjoys that twist!
Dairy-Free Option: Swap ricotta and mozzarella for plant-based cheeses to make a dairy-free version that still tastes amazing.
Vegetable Boost: Stir in sautéed mushrooms or spinach to add nutrients and flavor complexity without changing the texture.

Step-by-Step: How I Make Lasagna Pie with Meat Sauce Recipe

A close-up of a piece of lasagna being lifted from a skillet, showing multiple layers including ruffled pasta sheets, a meat and tomato sauce layer mixed with a creamy light cheese layer, all topped with browned, bubbly melted cheese with spots of light char. The lasagna is garnished with small fresh green basil leaves scattered on top. The skillet rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Build the perfect meat sauce

Start by heating olive oil in a large pan over medium heat—I like using a heavy pan to prevent burning. Toss in diced onions and sauté until softened, about 4-5 minutes. Then, add your ground meats, raising the heat to medium-high to brown everything evenly. Scoop out excess fat—it keeps the sauce from becoming greasy but still rich. Next, throw in the garlic and red pepper flakes for that subtle heat and aroma. Pour in the white wine and let it simmer until that boozy scent fades. Finally, add crushed plum tomatoes, salt, pepper, and fresh basil. Simmer gently for at least 30 minutes, stirring often to prevent sticking and coax those flavors to meld beautifully.

Step 2: Prepare pasta and mix the filling

Boil salted water (don’t skip on the salt—it seasons the pasta!) and cook your mafaldine (or broken lasagna noodles) until just under al dente—this is key because the pasta will finish cooking in the oven. In a big mixing bowl, whisk eggs, ricotta, Pecorino Romano, cracked black pepper, chopped basil, and Italian parsley together. Add four cups of your luscious meat sauce and stir again until everything’s combined. Drain the pasta and fold it into this mixture, tossing gently with two cups of shredded mozzarella. This filling is where all the magic happens—the eggs and cheeses lock everything in so your pie bakes up firm yet creamy.

Step 3: Assemble and bake the pie

Heat a 12-inch oven-safe skillet (my favorite is cast iron for that perfect crust) over medium heat. Swirl in olive oil so the entire surface is coated. Spread the pasta mixture evenly, letting it cook undisturbed for about one minute so it begins to set on the bottom. Then switch off the heat, sprinkle the remaining mozzarella over the top, and slide it into your preheated 375°F oven. Bake in the middle rack for 12 minutes until it’s set. If you want a beautifully browned top, move the pie to the upper rack and broil for just 2-3 minutes—watch carefully so it doesn’t burn!

Step 4: Rest and serve with love

Once out of the oven, let the lasagna pie rest for 5 minutes before slicing—it helps the layers firm up and keeps everything neat on the plate. I like serving each slice with extra meat sauce spooned over and a sprinkle of Pecorino Romano for that final flourish. It’s these little touches that make dinner feel special.

Top Tip

Over the years, I’ve found a few simple tricks that take this Lasagna Pie with Meat Sauce Recipe from delicious to extraordinary—here’s what I swear by in my kitchen:

Sauce Simmer Time: Don’t rush the meat sauce—letting it gently bubble for at least 30 minutes lets the flavors concentrate and develop richness.
Pasta Timing: Cooking the pasta just shy of al dente is crucial because the oven will finish the job; overcooked noodles mean a mushy pie.
Cast Iron Pan Magic: Baking the pie in cast iron creates a crispy crust edge I absolutely love, but a good oven-proof pan works too.
Broil Briefly: When browning the top, keep a close eye to avoid burning—it only takes a minute or two to get that gorgeous golden finish.

How to Serve Lasagna Pie with Meat Sauce Recipe

Garnishes

I’m a big fan of fresh basil or chopped parsley sprinkled on top for a pop of color and freshness. A generous sprinkle of grated Pecorino Romano right before serving adds salty, nutty depth that makes each bite sing.

Side Dishes

To balance the richness of this lasagna pie, I serve it with simple green salads dressed with lemon vinaigrette or crisp roasted vegetables like asparagus or broccoli. Garlic bread on the side is a must in my house—perfect for dipping in any extra meat sauce left on the plate!

Creative Ways to Present

For special occasions, I’ve served this pie in mini cast iron skillets for individual portions—guests love the personal touch. You can also slice it into squares and serve as party bites with toothpicks for easy entertaining.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna pie keeps beautifully in the fridge for up to 3 days. I store slices in an airtight container and find the flavors even deepen overnight.

Freezing

I’ve frozen individual slices wrapped tightly in plastic and placed in freezer bags. When thawed overnight in the fridge, they reheat nicely without losing texture or flavor, making weekday dinners super convenient.

Reheating

To reheat, I prefer the oven at 350°F for about 15 minutes—to maintain that crispy crust and warm through evenly. Microwaving works in a pinch but tends to make the edges less crisp.

Frequently Asked Questions:

Can I use different types of pasta for the Lasagna Pie with Meat Sauce Recipe?

Yes! Mafaldine pasta is traditional here due to its ruffled edges that hold sauce well, but broken lasagna noodles or even rigatoni can work fine. Just be mindful of cooking times—aim for just under al dente so the pasta finishes cooking in the oven.

How long does the meat sauce need to simmer for best flavor?

For the richest flavor, simmer the meat sauce for at least 30 minutes over low heat. This slow cooking allows the tomatoes, meat, and herbs to meld perfectly and reduces excess liquid.

Can I prepare the Lasagna Pie with Meat Sauce Recipe ahead of time?

Absolutely! You can assemble the pie a day ahead, keep it covered in the fridge, and bake it just before serving. This makes it a great dish for entertaining or meal prep.

What’s the best way to get a crispy crust on the lasagna pie?

Using a cast iron skillet to bake the pie is my favorite way to achieve a crispy, golden crust at the edges. Also, letting the pie rest before slicing helps maintain that crust intact when serving.

Final Thoughts

This Lasagna Pie with Meat Sauce Recipe holds a special place in my heart—it’s that warm, inviting dish you love sharing with friends and family. The effortless way it combines rich flavors, comforting textures, and beautiful presentation makes it a go-to for when you want something both classic and a little different. I hope you enjoy making (and eating!) it as much as I do—it’s like dinner and a hug all in one slice.