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The only impossible thing about Impossible Lasagna Pie is it is impossible to stop eating it! The classic flavor of lasagna in a savory pie makes a satisfying supper. Instead of lasagna noodles, you make an egg-Bisquick mixture that sort of forms a crust. We’re back to the ’60s! Serve with a fresh green salad, some crusty bread and fruit. Mangia!
Decades after I first learned to make them, Impossible Pies still intrigue me.
You know what they are, right? A kind of crustless quiche in which flavorful filling ingredients are piled into a deep pie dish and a milky-eggy batter is poured over. What emerges from the oven is definitely ready for prime time — kid-friendly, but interesting enough for adults, too.
Other ‘Impossible Pies” on Shockingly Delicious
Over the years, we’ve noshed on…
- Mac ‘n’ Cheese Impossible Pie
- Spinach Feta Greek Impossible Pie
- Impossible Quesadilla Pie
- even Cherry-Almond Impossible Pie for dessert!
Today we’re submitting to our craving for comforting, meaty lasagna, using easy, versatile ground beef. For this dish, I prefer a leaner mix – 93% lean, 7% fat, since we won’t be draining it (but use what you have or can get). It browns quickly in a skillet, allowing us to get on with the recipe efficiently.
How to make Impossible Lasagna Pie
It’s easy, as you can see by these quick photos I took during the assembly process.
1. Cook beef in a large nonstick skillet.
2. While meat is cooking, add oregano, basil, marjoram, onion powder and garlic powder. Cook until beef is no longer pink.
3. Turn heat off and mix tomato paste into beef.
4. Spread beef mixture into pie dish. Top with some of the shredded cheese.
5. Dollop cottage cheese on top.
6. Pour egg mixture evenly over everything.
7. Ready for the oven.
8. Add another little bit of shredded mozzarella to the top during the last few minutes of baking.
9. Serve with a fresh green salad, some crusty bread and fruit, and call me for dinner!
The classic flavor of lasagna in a savory pie makes a satisfying supper. Serve with a fresh green salad, some crusty bread and fruit. Mangia!
Ingredients
- 1 pound leanest ground beef
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 (6-ounce) can tomato paste (Italian flavored if available)
- 1 1/2 cups (6 ounces) shredded Italian blend cheese (or use shredded mozzarella), divided use
- 1/2 cup small curd cottage cheese (non-fat is fine)
- 1 cup milk
- 2 eggs
- 2/3 cup Bisquick (I prefer Bisquick Heart Smart variety)
- 2 tablespoons grated Parmesan cheese
- Freshly ground pepper
- Crushed red pepper (optional)
Directions
- Heat oven to 400 degrees. Spray a 10-inch deep dish pie dish with nonstick spray and set aside. (If you are serving at the table out of this dish, choose your fancy pie dish!)
- Cook beef in a large nonstick skillet. While meat is cooking, add oregano, basil, marjoram, onion powder and garlic powder. Cook until beef is no longer pink. Turn heat off and mix tomato paste into beef.
- Spread beef mixture into prepared pie dish. Top with 1 cup of the shredded cheese. Dollop cottage cheese on top.
- Whirl milk, eggs, baking mix, Parmesan and a few grindings of black pepper in blender for 15-30 seconds. Pour egg mixture evenly over layers in pie dish and sprinkle with a pinch of crushed red pepper flakes if your family likes a bit of spice. If not, don’t.
- Bake 35 minutes, then sprinkle with remaining 1/2 cup shredded mozzarella and bake another 5-7 minutes to melt cheese.
- Serves 6.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
Note: Substitute 2-3 teaspoons Italian seasoning blend for the oregano, basil, marjoram, onion powder and garlic powder if you like.
Pin the image below to your Pinterest board to save this recipe!
This recipe was originally published Sept. 10, 2014 and has been refreshed and republished today.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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Where has this been all of my life? Impossible pies? It’s time to try this!!
I just found Bisquick (reg. kind, I like the Heart Smart too, but ya gotta use what ya find now) and I can’t wait to make this
Lisa,
Absolutely…use what you have and what you can find. We cannot be too precious about calling for specific things, can we?
Served this for dinner last night and it has easily become a new family favorite! Looking forward to leftovers again, tonight!
Sara,
So delighted you made it and loved it! YAY! Thanks for coming back to let me know!
I am loving this! Such a clever idea for dinner. 🙂
This was really amazing and so easy to make! Thanks for sharing the recipe!
I am loving this! It looks incredibly delicious!!
Seriously love how easy this is!
Cathy,
None of that noodle stuff where you have to cook them, drain them and then layer them without tearing!
Dorothy, I made this on Friday night and my sons’ two friends (in their 20’s) were here for dinner. They scarfed it down! It was soooo easy to make, and by Friday, I usually just want to make something that’s not too labor-intensive. But it tasted like I’d spent a lot of time and effort on it…..so thanks!
Marci,
Oh I am so happy to hear that! Scarfing…always welcome at my house with the teens.
This was really good. Super easy to put together. I made it with homemade gluten-free bisquick. The family enjoyed it. Thanks!
Cynthia,
Thanks for trying it and letting me know! So glad it was all the things it was supposed to be — easy, good, family-friendly dinner! Yahoo!
Impossible pie? I’ve never heard that before… lol What a perfect dish for breakfast, brunch, or dinner! Eggs are always here for dinner at my house.
Louise,
It was a ’70s fad, I think.
Hi Dorothy, this looks amazingly delicious! I’ve never heard of “impossible pie” but I can guess why it’s called that – it looks like it’s impossible to resist eating the entire thing! I adore lasagne but never thought to make it without the noodles. I definitely want to try this recipe!!
Lisa,
It’s so cool, you must try it! It’s called Impossible Pie because it sort of, kind of, makes it own crust with the Bisquick. I wouldn’t actually call it a crust, but the Bisquick gives it some body. Go for it!
Dorothy, I love lasagna but never make it myself since it seems like too much trouble, which I’m sure it’s not, but nevertheless I usually settle for the pre-made frozen kind (and I bet I can guess what your response is to that, and it’s not positive). So I’m loving that you give us this easy version. This looks totally doable even for me. There might be a from-scratch lasagna coming out of the Todd kitchen yet.
Todd,
I do on occasion buy a frozen lasagna, and I am pretty much always sorry when I do. It’s over salted and the noods are mushy. Try this sort of cheater version, and I should probably post my version with no-boil noodles. You know about no-boil noodles, right? But make this one first and then report back here for duty and I’ll give you your next marching orders!
I have never heard the term impossible pie before! You have piqued my interest! This looks delicious and I’m all for an easy meal!
Susan,
Get on it, girl!
Oooo …. I remember a taco version that I used to love. Ah, nostalgia…
Donna,
Yep, this is a sort of ’70s thing, if I remember my decades properly.
It’s entirely possible this will be making it onto my menu plan soon!
Courtney,
I hope it DOES!
Another fabulous recipe, Dorothy. I’m actually not familiar with the “Impossible” dishes, other than the ones I just generally fail with in the kitchen :-). But I love this idea!
Wimpy,
Impossible Pies are made with Bisquick and eggs/milk, and you can do almost anything with them! An idea from the ’60s-’70s I believe.
I have just one word – WOW!!!!!
never heard of those pies, have I been hiding in a cave????
very interesting…. I am salivating here….
Sally,
You were probably hiding in Brazil. 🙂
I crown you the queen of impossible pie and I can’t wait to make this lasagna one. Mangia! for sure.
Renee,
I shall wear that crown! Thank you.
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