Lasagna Pot Pie
I have a long time love affair with bisquick and easy pot pies, ever since trying it out in my Easy Chicken Pot Pie, which just so happens to be one of my husband’s favorite meals! My daughter’s all time favorite meal is my Cheesy Italian Chicken Pot Pie. It also happens to be one of the top 10 all time most popular recipes on the blog!
I decided to try my hand at a ground beef ‘lasagna’ version and, dare I say it turned out even better than the chicken one? Even my daughter reluctantly agreed even though she had originally been firmly in camp, ‘Why mess with a good thing?’ 😉
I was so excited with how well this turned out. I wish their had been leftovers for my lunches. 😉 I may try to double this and make it in a larger pan next time, because I have a feeling the leftovers would be even more amazing!
After 1 bite I knew this was going in our regular meal rotation. I hope you try it and love it as much as we do!
- 1 lb ground beef
- 1/2 tsp garlic salt
- 1/2 tsp Italian seasoning
- 2 cups Mozzarella cheese (divided)
- 2/3 cup marinara sauce
- 1/2 cup ricotta cheese
- 3 Tbsp Parmesan cheese
- 1/2 cup bisquick
- 1 cup whole milk
- 2 eggs
Preheat oven to 400 degrees.
Brown & drain ground beef. Stir in garlic salt, Italian seasoning, marinara and 1/2 cup Mozzarella cheese. Set aside.
Spread ricotta in the bottom of a greased 9 inch pie plate. Sprinkle with Parmesan cheese. Pour meat mixture over Ricotta/Parm.
In a separate bowl, add bisquick, milk and eggs, stir until combined and pour over meat mixture.
Bake at 400 degrees for 30-35 minutes or until knife inserted comes out clean. Add the remaining Mozzarella and bake for 5 minutes longer. I like to broil it for the last minute or 2, watching CLOSELY!
Cool 5 minutes, slice, serve and ENJOY!