Deep-Dish Lasagna Pie
Tags: Beef Dinner Italian Pork
Yield: 6
- 1/2 pound leanest ground beef
- 1/2 pound ground pork
- 1 tablespoon Italian seasoning
- 1 (6-ounce) can tomato paste (Italian flavored if available)
- 1 (8-ounce) can tomato sauce
- 1 egg
- 1 container (15 oz) part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (8 oz)
- 2 cans (13.8 oz each) Pillsbury™ refrigerated classic pizza crust
- Crushed red pepper (optional)
- Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Cook beef and pork in a large nonstick skillet. While meat is cooking, add Italian seasoning. Cook until meat is no longer pink. Turn heat off and mix tomato paste and tomato sauce into meat.
- In medium bowl, beat egg. Stir in ricotta cheese, Parmesan cheese and 1 1/2 cups of the mozzarella cheese.
- Unroll dough for 1 pizza crust. Press in bottom and 1 inch up sides of dish. Spread cheese mixture over dough in bottom of dish. Spread meat mixture over cheese mixture. Unroll dough for second pizza crust; place over meat mixture and press edges to seal. Cut 4 slits in top crust.
- Bake uncovered 15 minutes. Cover dish with sheet of foil to prevent excessive browning. Bake 9 to 11 minutes longer or until crust is golden brown. Top with red pepper flakes and remaining 1/2 cup mozzarella cheese. Let stand 5 minutes before serving.
- Note: Substitute 2-3 teaspoons Italian seasoning blend for the oregano, basil, marjoram, onion powder and garlic powder if you like.
