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:
https://www.sipandfeast.com/lasagnapie/

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 28ounce 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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