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.
Servings: 6
Calories: 427kcal
Cost: $8–$10
Equipment
- 9-inch pie pan (at least 1 1/4 inches deep)
- Skillet
- mixing bowl
- Baking sheet (optional, to catch drips)
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
Calories: 427kcal | Carbohydrates: 14g | Protein: 28g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 981mg | Potassium: 587mg | Fiber: 2g | Sugar: 6g | Vitamin A: 830IU | Vitamin C: 6mg | Calcium: 295mg | Iron: 3mg
