Impossible Lasagna Pie

All the flavors of lasagna baked into a pie plate with zero noodle boiling, no layering, and a self-forming crust made from Bisquick, milk, and eggs. The baking mix settles to the bottom during baking and creates a light, biscuit-like base while the meaty, cheesy filling sets on top.

Cottage cheese goes in first as the bottom layer. Then seasoned ground beef mixed with tomato paste, oregano, and half the mozzarella gets spooned over. The Bisquick custard pours on top and does its “impossible” thing in the oven, migrating down to form the crust.

The last handful of mozzarella melts on top in the final two minutes for that bubbly, golden cheese pull everyone wants from a lasagna.

Kitchen Tips

• Drain the ground beef thoroughly after browning. Excess grease will make the pie soggy and prevent the Bisquick crust from setting.
• Stir the milk, eggs, and baking mix with a fork just until blended. Don’t overmix or the crust will be tough.
• Test with a knife in the center at 30 minutes. It should come out clean before you add the final cheese layer.
• Let the pie rest 5 minutes after baking so the filling firms up and slices cleanly.

Variations

• Use Italian sausage instead of ground beef for a spicier, more herbaceous filling.
• Stir a handful of chopped spinach into the meat mixture for added color and nutrition.
• Swap cottage cheese for ricotta for a smoother, more traditional lasagna texture.