The Most Creative Way To Make Far Better Lasagna

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! WATCH OUR FOOD/COOKING PODCAST: https://www.youtube.com/@sipandfeastpodcast SUPPORT ON PATREON: https://www.patreon.com/sipandfeast MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****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 FOLLOW ME ON INSTAGRAM: https://www.instagram.com/sipandfeast/ Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.