Lasagna Pie

Everything about this absolutely intrigued me. So when I saw a picture of this on Pinterest, I knew I had to try it. I also know better than to follow a recipe on Pinterest (although maybe I should start giving SOME of them a try again…) so I made up this recipe as I went along based upon the pictorial concept. Fun times.

It’s actually a really easy concept. You make lasagna, in a bowl, without sauce, with the idea that once it’s done baking, you flip it out onto a plate and you cut it like a pie. I learned a couple of lessons while making this, but I really liked making it, I’ll definitely do it again. Not only did it look beautiful, but it tasted FANTASTIC! Since you add your own sauce in the end, you can control how soggy your noodles get (and maybe some of us just don’t like as much sauce…just saying).

This is what I used;

Tomato Sauce. Make you own or use bottles, it’s really your preference. People feel very strongly about this, so I won’t influence or judge your decision 🙂

1 onion diced

3 garlic cloves minced

lasagna noodles, cooked (about half a box)

1/2 lb ground beef

3 tbsp olive oil

vegetable spray

1/4 chopped red pepper

1/2 cup spinach

1/2 tomato chopped

small container of ricotta cheese

1/4 cup of mozzarella cheese

Here’s what I did;

First spray your bowl. Make sure your bowl can go into the oven!! I used a medium-sized Pyrex (thanks mom!). Cook your lasagna noodles and set aside. I found it was easiest to lay them flat and not touching once cooked so they didn’t stick. There was probably a better way to do it than I did, but, it worked out, so I’m happy. You want to place your noodles around the bowl in a cross-cross fashion so that you have no open space, only noodles for your pie ‘insides’ to stick to. This is a really fun way to involve your child. Explain to your kid about the notion of criss-crossing, and then have them try it!


Next, start making your fillings. I wanted to have a meat layer and a veggie layer to satisfy both my husband and myself. I first minced an onion and garlic. I then added them to a tbsp of olive oil and sautéed until they were sweating nicely (or the onions were at least). I find as soon as you can smell the garlic, then you either need to remove from heat or add other ingredients that will act as a cushion for your garlic. I added red peppers and spinach. I let Z add and stir these ingredients into the pan. While she was stirring, I added my first layer of ricotta cheese, just enough to coat the noodles. I then added a layer of the veggie mixture. (I wanted to use the same saute pan for cooking veggies and meat to reduce clean-up so I transferred each ‘layer type’ to a bowl – which also made it easier for Z to help in building the pie)


I then added another layer of noodles. Start your meat. I added the tomatoes to my meat just because that happens to be what I like. Feel free to omit OR to add something else! I season the meat with a bit of steak seasoning from Atlantic Spice Company. When meat was cooked through I moved to a bowl. Okay, back to building your pie. On top of your layer of noodles, I spread a layer of mozzarella cheese and then a layer of meat mixture. I then topped with noodles and did another ricotta veggie layer. I then added another layer of noodles to seal it and baked in a 350 F oven for 20 minutes (remember, everything is cooked!

When finished cooking, take out of the oven and carefully place a plate on top of the bowl and flip out.

Lasagna Pie

I cut into the pie right away which resulted in some sagging…when we went back for seconds, it was MUCH easier to cut, so I recommend waiting about 5 minutes for everything to set. Top with sauce. I added all the leftover meat and veggies to the sauce and we added as much or as little sauce as we wanted. Success!

first two slices

A little saggy looking, but it held up really well this morning when hubby went to take it for lunch! Another lesson learned…the top layer of noodles was VERY crunchy. I think next time I will try omitting this step and having a thick cheese layer as the top so that when you flip the cheese is on the bottom Probably a mozzarella parmesan mixture.


About emellt

I love all things food and my plan is to my children feel the same way, one meal at a time. By sharing my recipes, activities and adaptations of others, I hope to get my, and your kids in the kitchen!
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