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/lasagna-pie/
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 28-ounce 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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If you get tired of not having enough crispy edges on traditional lasagna, I think you will like this solution. If you can't find mafaldine pasta you could break up lasagna sheets. As always, thanks so much for liking and sharing our videos!
I’m gonna make this tomorrow for dinner. I can’t wait! I have a beautiful Authentic Italian deli right by my house here in CT that I get most of my items from. I used to live in NY and Decicco’s was very close to me and ever since I moved I Miss Decicco’s so much lol.
I've never seen ground pork or beef in that shape. I've used a meat grinder before but it just spat it out without that rounded shape. Another thing, I've never seen a meat masher either. Neat gadget!
That's impressive! Can't wait to try this recipe for myself!
Made it tonight. Was awesome! Couldn't find mafaldine, so just used lasagne noodles and sliced them down the middle.
I’ve made a few of your recipes now and they do not disappoint . I am stoked to make this one , it looks outasight. My favourite cooking channel by far . Like a farmer in his field, outstanding
Can I move into a house next to you? OMG that looks absolutely incredible.
This looks like fun.
I made this last week, got the recipe off your website, everyone loved it!! My only sadness is that I don't eat red meat so…..next I am making a vegetarian version. I think it will be delicious too!
That. Looks. So. Delicious. Jim! Kudos to your Taste Tester! It’s always fun to see your family involved with your cooking.
Long term fan, former TV broadcast engineer. In your old kitchen your white balance wasn’t too much of an issue because of your wood tones and dark colors. While your new kitchen is beautiful, your whites are over blown. You have warm colors coming in from your living area to the right, and also from your under counter lighting, and then very cold elements. There are points in your video where the gray of your shirt blends into the white of the cabinet behind you and the countertop your working on blends into the cabinets behind them.
I recommend trying to match your lighting to 2300-2500k range of your surrounding temps and then performing a white balance on your cameras.
If you don’t want to adjust the temp of your lighting I still recommend some kind of white balancing to try and reduce the overblown whites.
Hey Jim and Tara! I was listening to the podcast today (which was great BTW) and you mentioned Italian-American and Italian food. Would it be fun to make a video showing the ‘original’ dish from Italy and how it was Americanized (bastardized)? Thanks!