We love lasagna. We’re also big fans of pot pie. Hubby often laughs because I have been known to try and turn all sorts of different meals into a pot pie. One of my more recent conversions involved lasagna. It turned out great! It’s quite reminiscent of lasagna as it has the meat, cheese and sauce, but instead of noodles it’s got a golden, flaky crust. Here’s how I made it.
- 2 refrigerated pie crusts
- 1.25 lb ground beef
- 1.5 cups tomato sauce
- 16 oz ricotta cheese
- 6-8 oz shredded mozzarella cheese
- garlic powder, onion powder, parsley flakes
Preheat the oven to 400 f.
Brown the ground beef.
While the beef is browning, place 1 of the crusts into a pie plate,
Drain the beef and mix with 3/4 cup of tomato sauce, 1 tsp garlic powder and 1 tsp onion powder.
Place the beef and sauce mixture into the pie plate.
Put the top crust on and pinch the edges where it and the bottom crust meet closed.
Spread a very thin layer of butter across the top crust.
Sprinkle garlic powder, onion powder and parsley onto the crust.
Bake for 30 minutes.
Serve immediately as is or with your favorite sauce.