Italian Lasagna Pie Recipes

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes and Sauce Mix (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
• Meanwhile, cook Pasta (from Hamburger Helper box) in boiling water 10 minutes; drain.
• In medium bowl, beat 1 of the eggs and the butter. Stir in cooked pasta and mozzarella cheese. In ungreased 9-inch quiche dish or pie plate, spoon and press mixture evenly in bottom and up side of dish.
• In small bowl, mix cottage cheese and remaining egg; spread over pasta mixture in dish. Sprinkle with broccoli. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese.
• Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 375 degrees F.
• Bechamel sauce:
• In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
• In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
• Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the noodles until pliable but still very al dente, about 3 minutes less than the package cooking time. Drain, but do not rinse. (The starch from the noodles will help them stick to the sides of the pan.) Spread on a baking sheet. Cut 4 of the noodles crosswise into thirds.
• Toss the breadcrumbs and 2 tablespoons Parmesan together in a small bowl. Spray a 10-inch tube pan with cooking spray. Coat with the Parmesan breadcrumbs, tapping out the excess.
• Combine the garlic, carrot, celery and onion in a food processor or mini food processor and process to a paste.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Prick each sausage with a fork and cook until browned, 5 to 6 minutes; remove and set aside. Add the remaining tablespoon olive oil to the skillet and crumble in the beef and pork. Cook, breaking up with a wooden spoon, until browned, about 4 minutes. Add the aromatic paste from the food processor. Cook, stirring occasionally, until it dries out, about 3 minutes. Make a space in the middle of the pan and add the tomato paste. Cook, stirring the tomato paste until it darkens a shade or two, about 2 minutes, then stir into the meat. Season with the oregano, red pepper flakes and 1/2 teaspoon salt. Add the white wine and cook until reduced by half, about 1 minute. Add 1 cup water and simmer rapidly until very thick, 4 to 5 minutes.
• Combine the ricotta, egg, basil, parsley and 1/2 cup Parmesan in a medium bowl.
• Line the prepared pan with the whole lasagna noodles, overlapping slightly. Spread about half of the meat sauce in the bottom of the pan on top of the noodles. Nestle the sausages into the meat sauce, pressing down to submerge them about halfway. Top with a third of the sliced mozzarella, breaking the slices to fit. Top with half of the cut noodle pieces and press down gently. Spread the ricotta mixture over the noodles and top with another third of the mozzarella. Top with the remaining cut noodles and press again. Spread over the remaining meat sauce and top with the remaining mozzarella. Fold over the noodles used to line the pan to encase the filling and brush with olive oil. Sprinkle with the remaining 1/4 cup Parmesan.
• Cover the timpano with foil and bake until heated through, 30 to 35 minutes. Uncover and bake until the top is crisp and golden-brown, about 30 minutes more. Let rest 45 minutes to 1 hour before unmolding. Run an offset spatula or butter knife around the edges of the pan to ensure it can be removed with ease. Unmold the lasagna by inverting it onto a serving platter. Arrange the basil sprigs in the middle. Slice with a serrated knife and serve with the marinara on the side.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
• Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.
• Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.
• Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.

Steps:

• 1. Heat oven to 400^. Spray a 10-inch pie pan or shallow casserole dish with non-stick vegetable oil.
• 2. In a large skillet with a small amount of bacon drippings,cook and scramble the ground beef, until no longer pink.; remove from heat and add the onion,Italian seasoning, tomato paste, and 1/2 cup of the mozzarella cheese.
• 3. In the prepared baking dish mix together and layer the cottage cheese and Parmesan cheese. Spoon the meat mixture evenly over the cheese mixture.
• 4. In a bowl beat milk, Bisquick, eggs, salt and pepper until smooth with a whisk. Pour mixture over the meat mixture. Bake until golden brown,until knife inserted in center comes out clean about 35 minutes. Sprinkle with remaining cheese and let stand for 5 minutes before serving. Serve with warm pasta sauce if desired and garlic toast.

Steps:

• Heat oven to 400.
• Grease 9" pie plate.
• Spread Cottage (or ricotta) cheese in pie plate.
• Sprinkle with Parmesan cheese.
• Brown ground beef in sauce pan -- drain off excess grease.
• Stir in 1/2 cup of mozzarella cheese, 1/2 cup spagetti sauce and salt into ground beef.
• Spoon meat mixture over cheese layer.
• In bowl, mix Bisquick, milk and eggs until well blended.
• Pour Bisquick mixture over meat and cheese layers.
• Bake 30 - 35 minutes or until knife comes out clean.
• Sprinkle remaiing mozzarella over pie and bake addtional 2 - 3 minutes to melt cheese.
• Remove from oven and let set for 5 minutes.
• Cut into pie pieces and serve with additional sauce if desired.