Lasagne Pie

All the flavors of lasagna packed into a pie plate with zero noodle-boiling involved. This impossible-style pie layers cottage cheese, Parmesan, seasoned ground beef with tomato paste, and mozzarella, then gets topped with a Bisquick batter that sinks down and forms its own crust as it bakes.

The batter does the structural work that noodles normally handle. Milk, eggs, and baking mix blended smooth create a thin layer that sets up firm in the oven, giving the pie enough body to slice cleanly.

Oregano and basil in the beef mixture keep things tasting authentically Italian. The concentrated tomato paste brings more flavor punch per spoonful than a regular tomato sauce would, and it doesn’t add extra moisture that could make the pie soggy.

That final sprinkle of mozzarella goes on in the last two minutes, just long enough to melt into a bubbly, golden cap.

Kitchen Tips

• Cook and drain the ground beef thoroughly before adding it to the pie. Excess grease will pool under the batter layer.
• Blend the batter until completely smooth. Lumps of baking mix leave uncooked pockets in the finished crust.
• Let the pie cool for a full 5 minutes before slicing. The filling continues to set as it rests and holds together much better.
• Use small-curd cottage cheese for a smoother layer. Large curds create an uneven texture.

Variations

• Sausage version: Swap ground beef for Italian sausage for a spicier, more herbaceous filling.
• Vegetable lasagne pie: Replace the beef with sauteed spinach, mushrooms, and zucchini.
• Ricotta upgrade: Use ricotta instead of cottage cheese for a richer, creamier base layer.