Pillsbury™ refrigerated classic pizza crust provides a simple addition to this delicious lasagna pie that’s ready in an hour - perfect if you love Italian-style dinner!
Deep-Dish Lasagna Pie
- Prep Time 25 min
- Total 60 min
- Ingredients 9
- Servings 8
Ingredients
- 1 lb bulk Italian pork sausage
- 1 large onion, chopped (about 1 cup)
- 2 cups tomato pasta sauce
- 1/2 teaspoon dried oregano leaves
- 1 egg
- 1 container (15 oz) part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (8 oz)
- 2 cans (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
Instructions
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Step1Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain well. Stir in pasta sauce and oregano; cook until thoroughly heated.
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Step2In medium bowl, beat egg. Stir in ricotta cheese, Parmesan cheese and 1 1/2 cups of the mozzarella cheese.
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Step3Unroll dough for 1 pizza crust. Press in bottom and 1 inch up sides of dish. Spread cheese mixture over dough in bottom of dish. Spread sausage mixture over cheese mixture. Unroll dough for second pizza crust; place over sausage mixture and press edges to seal. Cut 4 slits in top crust.
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Step4Bake uncovered 15 minutes. Cover dish with sheet of foil to prevent excessive browning. Bake 9 to 11 minutes longer or until crust is golden brown. Top with remaining 1/2 cup mozzarella cheese. Let stand 5 minutes before serving.
Nutrition
600
Calories
25g
Total Fat
30g
Protein
64g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 600
- Calories from Fat
- 230
- Total Fat
- 25g
- 39%
- Saturated Fat
- 11g
- 55%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 29%
- Sodium
- 1530mg
- 64%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 64g
- 21%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 14g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 6%
- 6%
- Calcium
- 45%
- 45%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 0 Fat;Carbohydrate Choice
4Tips from the
Pillsbury Kitchens
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