There’s something incredibly comforting about a dish that layers rich flavors and satisfying textures, and that’s exactly what this Lasagna Pie with Meat Sauce Recipe offers. It’s a delightful twist on traditional lasagna, baked right into a savory pie that's perfect for sharing with family or friends.

A close-up of a baked pasta dish with wavy lasagna noodles layered with a red meat sauce and melted golden cheese on top, showing some browned, crispy spots. The pasta is fully covered in cheese and sauce, with bits of fresh green basil leaves sprinkled on top. The dish is served in a dark skillet placed on a wooden surface, next to a large wedge of cheese, a metal grater, and a small bunch of fresh basil, all set on a white marbled texture. 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

I can’t get enough of this lasagna pie because it brings all the cozy, familiar flavors of lasagna but bakes everything together in one gorgeous, sliceable dish. Plus, it’s surprisingly easy to make and even better the next day!

Layered Flavor Explosion: The rich meat sauce combined with creamy cheeses and fresh herbs creates a harmony of tastes in every bite.
Easy to Serve: Unlike traditional lasagna slices, this pie is perfect for casual dinners—just cut and serve.
Perfect for Leftovers: It reheats beautifully, so you can enjoy the flavors again without any fuss.
Customizable: You can easily swap pasta shapes or cheeses to suit your pantry or preferences.

Ingredients & Why They Work

Every ingredient here has a purpose — from the hearty meat sauce to the fresh herbs and the mix of cheeses that bind it all together. Using good quality olive oil and fresh herbs really lifts this dish beyond ordinary.

Flat lay of a small white ceramic bowl with golden olive oil, a whole medium onion with smooth golden-brown skin, a portion of fresh ground chuck beef with deep red color, fresh ground pork with a light pink hue, five plump garlic cloves with papery white skins, a small white bowl of crushed red pepper flakes in vibrant red, a small white bowl of dry white wine with a pale straw color, two whole bright red plum tomatoes, fresh green basil leaves, a neat bundle of uncooked mafaldine pasta with ruffled edges and a pale yellow color, three whole large eggs with clean white shells, a small white bowl with a mound of grated Pecorino Romano cheese in off-white, a small white bowl filled with creamy white ricotta cheese, a small white bowl heaped with shredded mozzarella cheese in pure white, fresh sprigs of flat leaf Italian parsley in rich green, fresh green chopped basil leaves, and a small white bowl containing coarse cracked black pepper 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: Adds richness to the meat sauce and helps crisp up the bottom of the pie beautifully.
Onion: Builds a sweet, savory base for the sauce when cooked down gently.
Ground chuck and ground pork: The combination offers a juicy, well-rounded flavor and texture.
Garlic: Brings fragrant depth to the sauce without overpowering it.
Crushed hot red pepper flakes: Just a touch for mild heat—feel free to adjust for your taste.
Dry white wine: Adds subtle acidity that balances the richness of the meat.
Plum tomatoes (canned): The heart of the sauce, their natural sweetness and acidity meld perfectly with the meats.
Basil leaves: Fresh herbs breathe life into the sauce, enhancing aroma and flavor.
Mafaldine pasta: Its ruffled edges trap sauce beautifully; if you can’t find it, broken lasagna noodles work just fine.
Eggs: Help bind the pie filling so it sets nicely when baked.
Pecorino Romano: A salty, tangy cheese that cuts through the richness and adds savory complexity.
Ricotta: Creamy and mild, it lightens the texture and adds a fluffy, luscious mouthfeel.
Mozzarella: Melts beautifully on top and inside, giving that quintessential stretchy cheese pull.
Italian parsley: Adds fresh, bright notes that balance the heavy cheeses and meat.

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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 mixing it up depending on the season or what’s in the fridge. This lasagna pie is so adaptable — you can definitely make it your own.

Variation: One of my favorite tweaks is swapping ground pork for Italian sausage to add a spicier, herby kick. It's a game-changer when you're craving something a bit bolder.
Vegetarian swap: Replace the meat sauce with a chunky mushroom ragù or roasted vegetable medley for a hearty meatless version.
Cheese swaps: Try adding provolone or fontina for a different melty texture and flavor complexity.
Mafaldine alternatives: No mafaldine? Broken lasagna noodles or other ridged pasta shapes work perfectly to catch all that luscious sauce.

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

A close-up of a slice of lasagna being lifted up from a white dish, showing layers of wavy pasta sheets with browned melted cheese on top, a thick middle layer of minced meat mixed with tomato sauce, and additional pasta and cheese layers beneath. The top layer is golden with some crispy browned spots, and green basil leaves are scattered on the lasagna. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Master the Meat Sauce

Start by heating olive oil in a large pan over medium heat and sauté diced onion until it’s soft and translucent—this usually takes about 4 to 5 minutes. Then, toss in the ground chuck and pork; crank the heat to medium-high and brown the meat thoroughly, breaking it up to cook evenly. Remove excess fat with a spoon for a cleaner sauce. Once your meat looks perfect, stir in minced garlic and red pepper flakes, cooking until aromatic, about two minutes. Next, deglaze the pan with white wine and let it simmer until the alcohol scent fades, roughly two minutes. Pour in crushed plum tomatoes and bring the sauce to a gentle simmer. Stir often to prevent sticking and give the sauce at least 30 minutes to develop those deep flavors. Don’t forget to season with salt, pepper, and fresh chopped basil near the end. Trust me, taking the time here is worth every spoonful.

Step 2: Prepare the Pasta and Cheese Mixture

While your sauce is simmering, bring a large pot of salted water to a boil—aim for about 2 tablespoons of salt per gallon for well-seasoned pasta. Add mafaldine and cook until just shy of al dente, which should be about two minutes less than the package suggests; you want a little bite left because it’ll soften more in the oven. Meanwhile, whisk together eggs, ricotta, Pecorino Romano, cracked black pepper, chopped basil, and parsley in a big mixing bowl. Pour in about 4 cups of the meat sauce and stir everything gently to combine.

Step 3: Combine Pasta, Cheese, and Sauce

Drain the pasta, then fold it into your cheese and sauce mixture. Add 2 cups of shredded mozzarella and stir again until everything’s evenly distributed—this creates a luscious filling that will hold together as it bakes. I find this step crucial because it ensures every bite has that perfect balance of creamy cheese and savory sauce wrapped in tender pasta.

Step 4: Cook the Lasagna Pie

Heat a 12-inch oven-proof or cast iron pan over medium heat and add 3 tablespoons of olive oil, making sure it coats the bottom well. Pour in your pasta mixture and press it down gently. Let it cook without stirring for about a minute—this helps the pie start to set and creates a slightly crispy crust on the bottom. Then, turn off the heat. Sprinkle the remaining mozzarella cheese evenly over the top, and transfer the pan to your oven’s middle rack preheated to 375°F. Bake for approximately 12 minutes, or until the pie is set and bubbling. If you want a golden, crispy top, move it to the upper rack and broil for 2 to 3 minutes, but keep a close eye so it doesn’t burn.

Step 5: Rest and Serve

Once out of the oven, let the pie sit for about 5 minutes to firm up—it makes slicing so much easier. Then cut into wedges and serve with a spoonful of extra warm meat sauce and a sprinkle of Pecorino Romano. Honestly, this last touch of extra sauce is what takes the dish into "unforgettable" territory.

Top Tip

Making this Lasagna Pie with Meat Sauce Recipe more than once, I’ve learned a few things that really help the flavors shine and the texture come out just right.

Don’t Overcook the Pasta: Cooking mafaldine just shy of al dente ensures it holds up during baking without getting mushy.
Simmer Sauce Thoroughly: Give your meat sauce at least 30 minutes to reduce and deepen in flavor—rushing this step dulls the whole dish.
Use a Cast Iron Pan: It keeps heat beautifully and helps create a crisp crust on the bottom of your pie.
Watch the Broiler: If you choose to brown the top, the broiler can burn your cheese fast, so keep the oven door cracked and eyes peeled.

How to Serve Lasagna Pie with Meat Sauce Recipe

Garnishes

I usually add fresh basil leaves scattered on top and a dusting of grated Pecorino Romano. Sometimes a drizzle of good-quality olive oil finishes it perfectly—adding that little shimmer and extra flavor I love.

Side Dishes

To keep the meal balanced, I serve this pie alongside a crisp green salad dressed with lemon and olive oil, or some garlicky roasted broccoli. Crusty bread is a must for dipping into all that leftover meat sauce!

Creative Ways to Present

For celebrations, I’ve baked individual mini pies in small cast iron skillets—it’s a cute way to serve guests their own personal lasagna slice. You can also add a colorful side of roasted veggies arranged artfully around the slices for a restaurant-style plate presentation.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I wrap leftover lasagna pie tightly in plastic wrap and store it in the fridge. It keeps very well for up to 3 days, making for a convenient next-day meal or quick lunch.

Freezing

While I usually keep mine refrigerated, you can freeze leftover slices individually wrapped in foil and plastic wrap. When thawed, the texture may be a bit softer but still delicious—great for prepping ahead of time.

Reheating

The best way I found to reheat the pie is in a 350°F oven for about 15 minutes or until warmed through. This keeps the crust crispy while melting the cheese nicely again. Microwave reheating works too but sometimes makes the crust a little soggier.

Frequently Asked Questions:

Can I make the meat sauce ahead of time for the Lasagna Pie with Meat Sauce Recipe?

Absolutely! The meat sauce can be made a day or two in advance. It often tastes even better after resting, as the flavors have more time to meld. Just store it in an airtight container in the fridge until you’re ready to assemble the pie.

What if I don’t have mafaldine pasta—can I substitute something else?

No problem at all. Broken lasagna noodles are a great substitute, as they offer similar texture and size for this pie format. You can also use other short pasta with ridges, like rigatoni or penne, just shorten the cooking time accordingly. The key is to undercook the pasta slightly before baking.

Can I prepare this Lasagna Pie with Meat Sauce Recipe for a crowd?

Definitely! This recipe easily scales up. If you’re feeding a larger group, just multiply the ingredients and use a larger baking dish or multiple pans. It’s a crowd-pleaser that also saves you time because it’s baked as a single pie rather than layered lasagna trays.

What’s the best way to achieve a crispy crust on this Lasagna Pie?

Using a cast iron pan and cooking the pasta mixture on the stovetop briefly before baking really helps form a crispy base. Also, ensuring your olive oil evenly coats the pan and finishing the pie under the broiler for a couple of minutes (watching carefully!) contributes to a deliciously crunchy top layer.

Final Thoughts

This Lasagna Pie with Meat Sauce Recipe holds a special place in my kitchen—it’s one of those dishes that brings everyone together, with warm aromas and comforting flavors that feel like a big, delicious hug. I hope you enjoy making and sharing it as much as I do, whether it's a family dinner or a gathering with friends. Trust me, once you taste that first cheesy, saucy slice, it’ll become a favorite in your recipe rotation, guaranteed.