Name: Impossible Lasagna Pie
Prep time: 15 min
Cook time: 37 min
Total time: 57 min
Ingredients: 1 pound ground beef; 1/2 cup small curd whole cottage cheese; 1/4 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese (8 oz, divided); 3/4 teaspoon Italian seasoning; 1 6 oz can tomato paste; 1/2 cup Master Mix (or Bisquick); 1 cup water (use milk instead if using Bisquick); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large eggs; Chopped fresh parsley (for garnish (optional))

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Craving lasagna on a weeknight? Then you know the drill. Boil the noodles, layer everything, fight with a floppy noodle, wash every dish you own. Or you could make this. Impossible Lasagna Pie has the cheesy, meaty, saucy goodness of the real thing, and it makes its own golden crust as it bakes. No noodles. No boiling. Cleanup is one skillet and a bowl, plus the pie pan.

Here’s the “impossible” part. You layer cheese and seasoned beef in a pie pan, then pour a thin batter over the top. It looks like it can’t possibly work. Then it goes into the oven and comes out a tender, golden pie you can slice like, well, a pie.

The batter is made with my homemade Master Mix. A half cup does the job. Pennies. The whole pie runs about $8 to $10 and feeds six, so you’re looking at roughly $1.35 to $1.70 a plate. Try getting that from the freezer aisle.

And the cottage cheese? It stands in for the ricotta you’d normally buy for lasagna, at a lower price. Layered with Parmesan on the bottom, it turns creamy and rich. Nobody at your table will miss the noodles. I promise.

What you’ll need

The full ingredient list with measurements is in the recipe card below. Here’s what each one is doing in there, and what to do if your pantry has other ideas.

Ground beef

Any grind works. I like 80/20 for flavor, since you’re draining the fat anyway. Ground turkey is fine. Italian sausage is even better if you want more punch, but go easy on added salt because sausage brings its own.

Cottage cheese

Small curd, whole milk if you can. It gives you the creamiest layer. Low-fat will work in a pinch. Ricotta swaps in one for one.

Parmesan

Grated from a wedge is best, but the shaker-can kind is fine here. It’s a supporting player.

Mozzarella

You’ll use two cups total, one inside and one on top. Low-moisture mozzarella melts best. If you have a block, shred it yourself, because pre-shredded cheese wears a coating that keeps it from melting as smoothly. Out of mozzarella? Provolone or Fontina are lovely, or use a mix of whatever cheese ends are hiding in your fridge.

Tomato paste

This is your sauce. Because it’s concentrated, it flavors the beef without making the pie soggy. A 6-ounce can is the right amount, so keep it in mind at the store.

Italian seasoning, salt, and pepper

Nothing fancy. If your Italian seasoning has been in the cabinet since the last decade, buy a fresh jar. Old herbs taste like dust.

Master Mix or Bisquick

This forms the crust. Here’s the one thing to get right. My Master Mix already has dry milk in it, so you mix it with water. Bisquick doesn’t, so use milk instead. Gluten-free? A gluten-free baking mix should work in the same amounts, with milk.

MORE: Skip the Box! How to Make Bisquick Recipe at Home

Eggs

Two of them. They set the batter and hold everything together.

Fresh parsley

Optional, but it makes the pie look like you tried harder than you did.

One more thing on equipment. Your pie pan needs to be at least 1 1/4 inches deep. A shallow one will bubble over and you’ll be scraping your oven floor. Slide a baking sheet underneath while it bakes, just in case. Grease happens.

How to make impossible lasagna pie

Preheat and grease the pan

Turn the oven to 400°F and grease your pie pan really well. The batter is going to bake right up against it, so don’t skimp. Butter, shortening, or cooking spray all work.

Brown the beef

Cook the beef in a skillet over medium-high heat, breaking it up as it goes. When it’s browned, drain the fat. Then blot the meat with a paper towel if it still looks glossy. Extra grease is the fastest way to a sloppy pie.

Layer the cheeses

Spoon the cottage cheese into the pie pan and spread it to the edges. Sprinkle the Parmesan on top. It doesn’t have to be pretty. It’s going to be covered up.

Build the beef layer

Stir 1 cup of the mozzarella, the Italian seasoning, and the tomato paste into the warm beef until it’s evenly coated and reddish-orange. Spoon it over the cheese. Spread it gently and don’t press down, or you’ll squish the creamy layer beneath.

Mix and pour the batter

Whisk the eggs and water (or milk, if you’re using Bisquick) together first, then add the Master Mix, salt, and pepper and stir until smooth. It will be thin. That’s normal. Pour it slowly over the beef, and trust the process.

Bake until set

Bake 30 to 35 minutes. Slide a knife into the center. If it comes out clean, you’re done. If there’s wet batter on it, give the pie another few minutes. Ovens vary, and this is the one step where the timer is a suggestion and the knife is the boss.

If the top is browning too fast, loosely tent it with foil.

Add the last cup of cheese and let it rest

Sprinkle the remaining cup of mozzarella over the top and pop it back in for 1 to 2 minutes, just until it melts. Then walk away for 5 minutes. I know. It smells amazing. But the rest lets everything firm up so your slices hold together instead of sliding into a puddle. Sprinkle with parsley if you have it.

MORE: Sweet Onion Salad Dressing (You’ll Never Buy Bottled Again)

Leftovers, make-ahead, and what to serve with it

This pie is even better the next day, which makes it a friend to anyone with a busy week. Cover leftovers and keep them in the fridge for 3 to 4 days. Reheat a slice in the microwave for 60 to 90 seconds, or in a 350°F oven for about 15 minutes if you want the edges crisp again.

You can freeze individual slices, too. Wrap each one tightly and they’ll keep about 2 months. The texture will be a bit softer after thawing, but the flavor is all there.

Want to get ahead? Layer the cottage cheese, Parmesan, and beef mixture in the pan, cover it, and refrigerate it. When it’s time to eat, whisk up the batter and pour it over, then bake, adding a few extra minutes since everything’s coming in cold. The batter is best fresh.

As for what to serve with it, keep it simple. A big green salad with a sharp vinaigrette is my go-to. Garlic bread never hurts. Steamed broccoli or green beans round out the plate. And if you have leftover spaghetti sauce, warm it up and pass it at the table for anyone who likes their lasagna extra saucy.

Scroll down for the printable recipe card. Then go make a pie that’s a lot less work than it looks.

impossible lasagna pie recipe with wooden serving spoon in white casserole dish

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Impossible Lasagna Pie

All the flavor of lasagna without the fuss of noodles! This “impossible” pie layers cheeses, seasoned beef, and a simple Master Mix batter that magically turns into a golden crust as it bakes. Perfect for weeknight dinners or feeding a crowd with minimal effort.

Prep Time15

Cook Time37

Resting Time5

Total Time57

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Calories: 427kcal

Ingredients

1 pound ground beef
1/2 cup small curd whole cottage cheese
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese 8 oz, divided
3/4 teaspoon Italian seasoning
1 6 oz can tomato paste
1/2 cup Master Mix or Bisquick
1 cup water use milk instead if using Bisquick
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
Chopped fresh parsley for garnish (optional)

Instructions

Preheat the oven to 400°F. Grease a 9-inch pie pan that's at least 1 1/4 inches deep.
Cook the ground beef in a skillet over medium-high heat, stirring occasionally, until browned. Drain the excess fat.
Spread the cottage cheese in the pie pan, then sprinkle the Parmesan over it.
Stir 1 cup of the mozzarella, the Italian seasoning, and the tomato paste into the cooked beef until well combined. Spoon evenly over the cheese layer.
In a bowl, stir together the Master Mix, water, salt, pepper, and eggs until smooth. Pour over the beef layer.
Bake 30 to 35 minutes, until a knife inserted in the center comes out clean.
Sprinkle the remaining 1 cup mozzarella over the top and bake 1 to 2 minutes more, until melted.
Let the pie rest 5 minutes before slicing. Garnish with parsley if desired.

Notes

Master Mix or Bisquick: Master Mix already has dry milk in it, so mix it with water. Bisquick doesn't, so use milk. Get the Master Mix recipe here.

Pan depth matters: A shallow pan can bubble over. Set a baking sheet underneath to be safe.

Drain the beef well: Blot with a paper towel if it still looks greasy, so the pie doesn't turn out soggy.

Cheese swaps: Use provolone, Fontina, or a mix of cheeses for a different flavor. Ricotta can replace the cottage cheese in the same amount.

Sauce option: Warm up leftover spaghetti sauce and serve it alongside for extra flavor.

Make ahead: Layer the cottage cheese, Parmesan, and beef mixture, cover, and refrigerate. Whisk the batter and pour it over just before baking, adding a few extra minutes since the pie is going in cold.

Leftovers: Refrigerate covered for 3 to 4 days. Reheat in the microwave for 60 to 90 seconds, or in a 350°F oven for about 15 minutes. Wrapped slices freeze for about 2 months.

Nutrition

Question: What’s your favorite from-scratch comfort food that beats the store-bought version? Tell me in the comments.

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Impossible Lasagna Pie: All the Flavor, None of the Noodles