14 February 2012

Impossible Lasagne Pie

I love impossible pies. My Great-aunty Jean was the first to share an impossible pie recipe with me, just before I was married. It became a firm favourite and still features as a dessert regularly.

This impossible pie is so easy and so tasty it's hard to not go back for seconds.  This recipe makes freezes and re-heats very well so while you are making one, make two for a quick dinner later on.

This is a make ahead dinner too. Prepare the pie and put it in the fridge until dinnertime. Then while it is re-heating (and I prefer to use the oven rather than the microwave, but that's up to you), toss a big green salad with lots of fresh veggies and coat in a fresh Italian dressing. And dinner is done! Add some garlic bread or bruchetta if you want to bulk it out or stretch it further.

If you are watching fat use low fat cheeses and milk and swap the butter for margarine. Just be aware that low fat cheeses do not melt well and can burn very quickly so keep an eye on the pie during last few minutes of cooking.

1/2 cup plain flour
1/2 cup pasta sauce
1 cup grated mozzarella cheese (can use grated tasty cheese if preferred)
500g mince
3 tbsp grated Parmesan cheese
1/2 cup cottage cheese  (can use ricotta if preferred)
2 eggs
1/3 cup butter, melted
1 cup milk

Pre-heat the oven to 190 degrees Celsius. Grease a 22cm pie dish. Sprinkle the Parmesan cheese into the greased pie plate.  Brown the mince in a frying pan.  Drain and return to the frying pan. Add 1/2 cup mozzarella, the pasta sauce and the cottage cheese.  Spread over the Parmesan in the pie dish.  Beat eggs, butter, milk and flour until combined and then pour into the pie plate.  Bake for 30 - 35 minutes until the pie is set. Check by inserting a knife into the centre of the pie. If the knife comes out clean the pie is cooked.  Sprinkle with remaining mozzarella and return to the oven for  3 -5 minutes until cheese melts.  Serves 8.

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