Munchy Monday: Experimentation WIN. Lasagna Pot Pie

I have been wracking my brain all day yesterday and most of the day today trying to figure out what I would post today. Chicken salad? Nah. Tangy ranch chicken? Nah. Turkey meatloaf. Again, didn’t sound very interesting. Then it just sorta hit me – lasagna pot pie. Sounds interesting. Could I pull it off? I set off to the grocery store (twice…oops) for ingredients. This is what I put in our pies. There are no exact measurements, but this would be REALLY hard to mess up. This recipe is very flexible, so have fun with it!

Lasagna Pot Pie

1 lb ground turkey- browned in a skillet

a few cups of sauted veggies (onions, zucchini, yellow squash, etc.)

ricotta cheese

mozzarella cheese

parmesan cheese

your favorite tomato/spaghetti sauce

4 pie crusts

This recipe makes 2 pies.

Smells good!

Half of the ground turkey goes in the first pie. Followed by ricotta and half of the veggies. Next comes a generous layer of mozzarella. Sprinkle parmesan to taste. Spread your sauce over the top and add another pie crust.

Put in oven at 375 for 45 ish minutes (my pies took a long time because my oven is soooo old).


Let your pie cool for 15-20 minutes.

Dig in! This is a great way to get protein and veggies. Ingredients are flexible and optional – so make it to your taste. Enjoy!