Lasagna Pie

Serves: 5
Total Calories: 577


1 (13-ounce) container small curd cottage cheese or ricotta
1/2 cup grated Parmesan cheese
1 pound extra lean ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (6-ounce) can tomato paste
1 1/2 cups shredded mozzarella cheese, divided
salt and pepper to taste
1 cup milk
2/3 cup packaged biscuit mix
2 eggs


Preheat oven to 400°. Lightly grease 10-inch pie pan. Place cottage cheese in a layer on bottom, then top with Parmesan cheese. Brown beef over medium-low heat, and add onion and green pepper, cooking until onion is translucent. Add oregano, basil, tomato paste, 3/4 cup mozzarella, salt and pepper to taste. Spoon over cheese layers in pie pan.

Beat milk, biscuit mix, and eggs 1 minute until smooth (1 minute or so with hand beater). Pour into pie pan. Bake about 30 minutes, or until golden brown. Knife inserted halfway between center and edge will come out clean. Sprinkle with remaining mozzarella. Let stand 5–10 minutes before serving.

Fun Fact: The wild ponies of Assateague and Chincoteague islands, Virginia, are actually small horses just larger than a Shetland pony. There are two theories of how the ponies came to live on the islands. One legend is that a Spanish galleon wrecked off of Assateague Island and the surviving ponies swam ashore. However, the more likely theory is that early 17th-century colonists let their animals loose on the island to avoid the tax on fenced livestock. Whichever theory is true, Virginia's wild ponies have been living on the islands for hundreds of years.

Nutritional Facts:

Serves: 5
Total Calories: 577
Calories from Fat: 243

This Lasagna Pie recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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