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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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