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Lasagna Pie

This was so delicious and made in a Springform Pan. I will add that when you are adding sauce to the layers, try to keep the sauce away from the sides of the pan. And make sure the latch is securely closed before adding the sauce in the bottom of the pan. Put sauce in the bottom and then let it sit for a little while to make sure it is secure. I have to add that if you have a roasting pan or a cookie sheet, lay the springform in it to cook. And when it is done, let it cool for 10 minutes before opening up the latch.


1 pound sweet Italian sausage

½ cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

½ cup water

2 tablespoons white sugar

1 ½ teaspoons dried basil leaves

1 teaspoon Italian seasoning

1 ½ teaspoons salt, divided, or to taste

¼ teaspoon ground black pepper

4 tablespoons chopped Italian parsley

1 Box lasagna noodles

16 ounces ricotta cheese

1 egg

1 pound mozzarella cheese, sliced

¾ cup grated Parmesan cheese


In a Dutch oven, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 2 hours, stirring occasionally.

Fry up Sausage meat in skillet with a splash of olive oil until browned. Drain on paper towels. Save 2 spoons of the sausage grease and add it into the pot of sauce and stir. This gives the sauce a better taste.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, a 1/2 teaspoon salt and blend.

Preheat oven to 375 degrees.

To assemble, spread 1 1/2 cups of sauce in the bottom of a Springform Pan. Arrange noodles lengthwise over sauce. Make sure you pat the noodles dry so there is no excess water in the pie. Spread with about 4 Tbsp of the ricotta cheese mixture. Sprinkle mozzarella cheese on top. Sprinkle a hanful of Sausage on top. Spoon sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Add remaining Italian Parsley on top.

Cover pan with foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 30 minutes. Cool for 10 minutes in pan before releasing the latch on the springform pan.

Slice of Lasagna Pie with fresh grated Parmesan


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