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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 noodles. I almost put a layer of noodles in there, 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.
Preheat your oven to 350 F.
Spray a 9.5″ pie dish with non-stick spray and line the dish with the crescent roll triangles, pinching all the seams together. You are forming the crust for your pie. Then bake the crust in the oven for 10 minutes.
Season the ground beef with salt and pepper. Cook the beef in a skillet over medium heat until browned and 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 it 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 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 it sit for a few minutes before slicing. Pat yourself on the back and enjoy!
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Cauliflower and Italian sausage come together with just a few ingredients for a filling and healthy one-pot dinner everyone will love! Suitable for paleo and gluten-free diets as long as the sausage meets those requirements.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!