Lasagne pie

Yield: 6 servings

Measure Ingredient
½ cup Sm. curd creamed cot. cheese
½ cup Parmesan cheese; grated
1 pounds Gr. beef; cooked; drained
2 cups Mozzarella; shredded
1 teaspoon Oregano
½ teaspoon Basil
6 ounces Tomatoe paste
1 cup Milk
⅔ cup Bisquick
½ teaspoon Salt
¼ teaspoon Pepper
Fresh parsley; chopped

Preheat oven to 400. Grease pie plate, 10x1½", or sq. baking dish-8x8".

Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to pie plate.

Bake 30-35 min. or til knife inserted in center comes out clean.

Sprinkle with remaining cheese. Return to oven 1-2 min. or til cheese is melted. Cool 5 min.

Sprinkle with parsley. ½ recipe: Use 1 qt. square or round casserole. Divide ingred. amts in half.

Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater and first bake time to 25-30 min. HIGH ALT: no adj.

necessary. For ½ pie, use 1 ½ qt. round or 1 qt. square. Bake 30-35 minutes.

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