The crust of course is made out of crescent rolls (a whole lot quicker and simpler than making pie crust). And the pie filling is made up of all your classic lasagna ingredients minus the noodle. I almost put a layer of noodles but then I thought it would be weird. And because there are no noodles in this recipe, I believe lasagna pie is even easier and quicker to throw together than a regular lasagna. Nate said dinner smelled great while it was in the oven, and when I brought him his first piece and he took his first bite he said "I could eat 10 slices of this pie!" So I would consider this lasagna pie a HUGE success and if you don't mind, I think I'll pat myself on the back right now :)
1 12oz tube of large crescent roll dough
1 lb ground beef (or sausage or even turkey)
2 cups shredded mozzarella
1/3 cup ricotta cheese
1 cup marinara sauce
2 teaspoons italian seasoning
salt and pepper
Preheat your oven to 350 degrees
Spray a 9.5" pie dish with non-stick spray and line the dish with the crescent roll triangles. You are forming the crust for your pie. (refer to picture) Then bake the crust in the oven for 10 minutes.
Season the ground beef with salt and pepper. Cook the beef over medium heat until browned / cooked through. Drain as much grease out of the pot as possible.
Remove the pie crust from oven and add the cooked beef on top of the crust. Form an even layer with the meat. Sprinkle 1 cup of mozzarella over top of the meat. Place back in the oven for about 5 minutes. You just want to melt the cheese layer.
Remove the pie from the oven and add a layer of ricotta cheese (depending on how much you care for ricotta, adjust the amount). Pour the sauce over top of the the ricotta, sprinkle with 1 teaspoon italian seasoning. Next, add the rest of the mozzarella over the top of your pie and sprinkle with another teaspoon of italian seasoning.
Bake the pie for another 10 minutes or until the cheese is nice and melted. Remove from oven and let sit for a few minutes before slicing. Pat yourself on the back and enjoy!