Want some good news? There’s nothing ‘impossible’ at all about making Impossible Lasagna Pie. The name only refers to the fact that it forms its own crust upon baking, almost like magic, and not that there’s anything ‘impossible’ in the creation of it. In fact, it’s really, really easy to put together and it brings you a meaty cheesy lasagna flavor experience… just in savory pie form!
Now, I am not one to pass up the opportunity to indulge in pasta, but here you really don’t miss it one bit. Thanks to the combination of the doughy ‘crust’ and the classic meaty tomato sauce layered with mozzarella and ricotta, the balance of flavors is very similar to traditional lasagna – you just don’t have to deal with any noodles.
For this pie, you just layer your meaty marinara in the bottom of a baking dish and then top it with a combination of mozzarella and ricotta. The top layer is a mixture of Bisquick, milk, and eggs that you pour over the cheeses (and then top with a little bit more cheese) before you pop it into the oven and it sets into a slice-able, irresistible dinner pie.
The baking time is a little over a half of an hour, but the prep time is much faster than traditional layered lasagna and you still get all the same flavors. There’s no need to give up your favorite lasagna recipe any time soon, but this savory pie is a great option on nights when you need something that’s a little more set-it-and-forget-it.
Impossible Lasagna Pie
10m prep time
40m cook time
- 1 lb lean ground beef
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 (6 oz) can tomato paste
- 1 1/2 cups mozzarella, grated
- 1/2 cup ricotta
- 1 cup milk
- 2 eggs
- 2/3 cup Bisquick
- 2 tablespoons parmesan cheese, freshly grated
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400°F and grease a 10-inch deep dish pie pan with nonstick spray. Set aside.
- In a large skillet over medium-high heat, season ground beef with salt, pepper, parsley, basil, oregano, garlic powder, and onion powder. Cook until no longer pink. Stir in tomato paste and remove from heat.
- Spread beef mixture into pie pan and top with 1 cup of the mozzarella. Spoon ricotta over the mozzarella.
- In a blender, combine the milk, eggs, bisquick, parmesan, and a bit of black pepper and blend until smooth, about 30 seconds.
- Pour over ingredients in pie dish and bake 35 minutes.
- Sprinkle remaining mozzarella over the top and return to oven until cheese has melted, 5-7 minutes more.
Recipe adapted from Shockingly Delicious.