This Impossible Lasagna Pie is a clever twist on a classic Italian favorite, delivering all the rich, savory flavors of traditional lasagna without the hassle of boiling noodles or layering sheets. Ground beef is seasoned with aromatic oregano and basil, then combined with tangy tomato paste and creamy cottage cheese for a luscious filling. The star of this dish is the biscuit-dough topping, which bakes into a golden, fluffy crust that mimics the texture of pasta while soaking up the delicious juices below. It’s a comforting, protein-packed meal perfect for busy weeknights or family dinners. Simple to assemble with pantry staples, this pie offers a satisfying, cheesy experience that the whole family will love.
Impossible Lasagna Pie #3
Description
This Impossible Lasagna Pie is a clever twist on a classic Italian favorite, delivering all the rich, savory flavors of traditional lasagna without the hassle of boiling noodles or layering sheets. Ground beef is seasoned with aromatic oregano and basil, then combined with tangy tomato paste and creamy cottage cheese for a luscious filling. The star of this dish is the biscuit-dough topping, which bakes into a golden, fluffy crust that mimics the texture of pasta while soaking up the delicious juices below. It's a comforting, protein-packed meal perfect for busy weeknights or family dinners. Simple to assemble with pantry staples, this pie offers a satisfying, cheesy experience that the whole family will love.Ingredients
Directions
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In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon until crumbly. Drain excess fat.
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Stir in oregano, basil, tomato paste, and 1/2 cup of the shredded mozzarella cheese. Mix well and set aside.
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Spread the cottage cheese evenly in the bottom of the prepared pie plate. Sprinkle the grated Parmesan cheese over the cottage cheese.
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Spoon the ground beef mixture over the cheese layers, spreading it evenly.
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In a blender container, combine milk, biscuit mix, eggs, salt, and pepper. Blend on high for 15 seconds until smooth.
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Pour the biscuit mixture evenly over the ground beef layer.
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Bake for 30-35 minutes, or until the top is golden brown and a knife inserted near the center comes out clean.
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Remove from oven and immediately sprinkle with the remaining 1/2 cup shredded mozzarella cheese. Let stand for 5 minutes before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 902.4kcal
- % Daily Value *
- Total Fat 47.3g73%
- Saturated Fat 22.0g111%
- Cholesterol 246.6mg83%
- Sodium 7281.5mg304%
- Total Carbohydrate 56.2g19%
- Dietary Fiber 7.8g32%
- Sugars 28.6g
- Protein 67.7g136%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cheese Variations: You can use sharp cheddar or provolone instead of mozzarella if preferred. For extra richness, mix a bit of cream cheese into the cottage cheese layer.
Biscuit Mix Substitute: If you don't have biscuit mix, you can make a quick substitute using 2/3 cup flour, 1 tsp baking powder, 1/4 tsp salt, and 1 tbsp cold butter cut in until crumbly. Use this in place of the mix in the blender step.
Storage & Reheating: Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in the microwave for 60-90 seconds or in a 350ðF oven for 10-15 minutes.
Texture Tip: For a smoother cottage cheese layer, pulse the cottage cheese in the blender for a few seconds before spreading it in the pie plate. This helps it blend better with the other ingredients.
Serving Suggestions: Serve with a side of garlic bread and a simple green salad. A drizzle of extra virgin olive oil over the top after baking adds a nice finishing touch.
