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The Most Creative Way To Make Far Better Lasagna
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The Most Creative Way To Make Far Better Lasagna

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Today we’re making lasagna in a much easier way. By using the pasta known as mafaldine and mixing it with all of the typical lasagna ingredients you’ll have a delicious finished project with more crispy edges and topping than making it the traditional way. If you can’t find mafaldine, feel free to use edged lasagna noodles and break them up a bit. I hope you enjoy this baked lasagna pie!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BAKED LASAGNA PIE PRINT RECIPE:

Lasagna Pie

INGREDIENTS WITH GRAM AMOUNTS

For the meat sauce
¼ cup (56g) olive oil
1 medium onion – diced
1 pound (454g) ground chuck
1 pound (454g) ground pork
5 cloves garlic minced
½ teaspoon crushed red pepper flakes
½ cup (120g) dry white wine
2 28-ounce cans (1600g) plum tomatoes – hand crushed or blender pulsed
salt and pepper – to taste
5 basil leaves chopped

For the lasagna pie
1 pound (454g) mafaldine pasta or broken lasagna noodles
4 cups (960g) meat sauce – from above
3 large eggs beaten
1 teaspoon coarse cracked black pepper
¾ cup (70g) Pecorino Romano cheese grated, divided
1 cup (240g) ricotta
3 cups (360g) mozzarella – shredded, divided
3 tablespoons basil – chopped
3 tablespoons flat leaf Italian parsley – minced
3 tablespoons (40g) olive oil

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26 Comments

  1. Sip and Feast

    If you get tired of not having enough crispy edges on traditional lasagna, I think you will like this solution. If you can't find mafaldine pasta you could break up lasagna sheets. As always, thanks so much for liking and sharing our videos!

  4. FortAwesome1974

    One of the best utensils I've found for removing fat is a Chinese Fat sieve. It keeps the liquid fat in but lets water through. They are amazing!!

  12. Thomas Mets

    Hey man James is getting old! I’m gonna make this one! Perhaps with a little more vegetables in there tho. Amazing video ones again!

  13. wolfman011000

    We have made this several times in the past couple of months and we have taken to making large batches of the meat sauce, most we canned [as part of our food reserves] and some we froze. This has allowed us to buy larger packs of meat which are cheaper per lb / kg or take advantage of offers, as well as saving time and energy. The meat sauce is the part that takes the most time, effort and energy to get right so making large batches for portions, make better meals midweek easier and much quicker for this and other recipes on the channel. Thanks for the recipe, take care, God bless one and all.

  16. EmpireFoodie

    Ya, I'll be making this one for sure. Just seeing what goes into it I know it's going to be a crowd pleaser, Thx!

  17. diane9247

    There's just so much stuff I can't get in the crappy little Oregon town I live in, so it's make-do all the way. Come to think of it, there are a lot of different olive oils…but that's about it. No unusual pastas, not even good brands of pastas. No pecorino, freshly grated or otherwise. I did see some Cento crushed tomatoes at Walmart, though. I always enjoy your son's tastings – what a lucky boy! 😛

  23. Jon Kirkwood

    It looks delicious. My Italian in-laws cooked by sight, taste, texture, aroma, pinch, bunch, about-that-much, and fraction-of-palmful. Unfortunately, their daughter is no fan of pasta, so I'll have to wait until the kids and grandkids gather to try this.

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