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!
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This recipe was originally published Sept. 10, 2014 and has been refreshed and republished today.
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