Step 4: Create the Pasta “Pie Crust”
Lightly grease a deep pie pan or springform pan. Line the bottom and sides with cooked lasagna noodles, slightly overlapping them so there are no gaps. Let the noodles hang a bit over the edges if needed; they can be folded in later.
This noodle layer acts as the crust, giving the lasagna its signature pie shape.
Step 5: Layer the Filling
Start with a thin layer of meat sauce on the noodle base. Spread a layer of the ricotta mixture over the sauce, followed by a sprinkle of shredded mozzarella. Repeat the layers—sauce, ricotta, mozzarella—until the pan is full, finishing with sauce and a generous layer of mozzarella on top.
Fold any overhanging noodles inward to seal the pie.
Step 6: Bake to Perfection
Cover the pie loosely with foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes. Remove the foil and continue baking for another 15–20 minutes, until the top is bubbly and lightly golden.
Step 7: Rest and Serve
Once baked, remove the lasagna pie from the oven and let it rest for at least 15 minutes. This step is essential—it allows the layers to set, making clean slices possible.
Carefully cut into wedges and serve like a traditional pie.
Tips for the Best Lasagna Pie
- Use a springform pan for extra-clean slices and easy release.
- Don’t skip the resting time; it makes all the difference in structure.
- Add sautéed spinach or mushrooms for extra flavor and texture.
- Serve with a crisp green salad and garlic bread for a complete meal.
Final Thoughts
Lasagna as a pie is proof that comfort food can be both creative and practical. It keeps all the flavors you love—savory sauce, creamy cheese, tender pasta—but presents them in a fun, sliceable form that feels new and exciting. Whether you’re feeding a crowd or just want to reinvent a classic, this lasagna pie recipe is guaranteed to impress with every hearty wedge.
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