Spicy Italian Lasagna-Inspired Sausage Slab Pie

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Craving Italian, but don't feel like pasta? This spicy Italian sausage slab pie is the perfect dish! It's simple and easy to make and is packed full of delicious Italian ingredients. Your whole family will love it!

Update Notes: This recipe was originally published in February 2018. It was updated in July of 2020 with new photos and recipe tips.

When I first tried making this slab pie, I was concerned about what my Italian friends might think of it. After all, just a few days beforehand, a group of international foodies discussed authentic food, and we concluded that there's a massive difference between Italian food and Italian-American food.

Is this spicy Italian sausage slab pie recipe authentic?

Do you love spaghetti bolognese? Because that's one such dish that doesn't exist in Italy! In fact, you can only find tagliatelle bolognese, I'm told! But does that make spaghetti bolognese any less Italian?

After all, I've eaten some pasta dishes in Italy that I didn't love, but I've also eaten some Italian-American food that I didn't like just the same. Proper Italian pizza is to die for though - and their gelato just can't be matched either!

When it comes to the authenticity of a dish, no matter the original country of origin, the hybrid foods are created by immigrants who are cooking with different ingredients to what they'd have typically used back home.

As an immigrant myself, I can vouch that we're a proud community who cook classic food with passion, and we will always stand behind our dishes - whether they're different than "the original" or not.

Simple, spicy #Italian slab #pie is packed with favorite Italian ingredients and super #easy to make. #ItalianFoodClick to Tweet

While the world grows smaller, we're discovering that traditional recipes vary more than we previously thought - even from town to town, let alone country to country! As people evolve, so do our food - and that's a good thing!

So while this spicy Italian sausage pie might not have been made in Italy, it has been inspired by Italian food. After all, the original recipe (that I adapted) came from Rachael Ray - and she's an Anglo-Italian, so that has to count for something!

So, let's agree not to dwell on rules and to spend more time creating fun new dishes - it doesn't have to be authentic to taste good!

What do I need to make this lasagna-inspired slab pie?

You don't need anything super unusual for this slab pie recipe. After all, I'm as much of a lover of quick, easy and simple dishes as anyone else is!

 You will need:

• Olive oil
• Spicy Italian sausage - this can be in bulk or as regular sausages with the casings removed
• Fresh spinach leaves -  you can also use Swiss chard or kale instead
• Fennel bulb - although you can use celery here if you prefer
• Garlic - because no meal is complete without it!
• Salt and pepper - to taste because everyone's tastes are different and salt also varies in "saltiness" - it's impossible to give an accurate measurement of how much you'll need
• Egg
• Frozen puff pastry - thawed. This is what we're using instead of pasta for the lasagne-inspired pie
• Ricotta cheese - because all good Italian-inspired food needs cheese!
• Jarred marinara sauce - You could make your own, but I've got to be honest - you only need ⅔ cup, so sometimes it's just easier to buy it!
• Fresh basil leaves - these bring a lovely and light, fresh flavor to the dish so try not to use dried basil instead if at all possible
• A touch of flour for dusting your work surfaces

 How do I cut fennel?

1. If they are still attached, cut the stems from the bulb (keep them - these can be used in salads or in soup stock).
2. Cut the root from the bottom, so the bottom is flat (throw it away - this part is often hard and woody with little flavor).
3. Set the bulb on its flat bottom and cut it in half, then in fourths (remove and discard its hard core).
4. Cut into strips lengthwise, then chop the strips. 

How do I make this Italian slab pie?

*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.

The method is pretty simple, and very reminiscent of lasagna - hence calling it a lasagne-style pie! If you can make lasagna, then I promise you that you can make this pie too!

1. Prepare the sausage layer - Brown the sausage in a skillet; transfer it to a plate. Add fennel and garlic; season and cook until softened. Mix in the sausage and spinach and warm it through until spinach is wilted. 
2. Prepare the puff pastry - On a lightly floured surface, roll out the puff pastry sheets into large rectangles. 
3. Assemble the pie - Transfer one sheet to a parchment-lined baking sheet. Top with sausage mixture; dot the ricotta over the top, then drizzle with marinara and sprinkle over half the basil. Brush the border with the egg and line up the remaining pastry on top, pressing the edges together to seal. Brush the top with egg, and use a fork to crimp the edges. Cut slits in the top to allow steam to escape.
4. Bake the pie - Bake until golden brown, and the pastry is puffed. Sprinkle with the remaining basil.

Recipe Notes for lasagna-inspired Spicy Italian sausage slab pie:

• You can use mild sausage if you're not a fan of spicy food.
• If you don't want to use Italian sausage at all, then you can substitute with regular ground beef or pork. Don't eat pork? Use spicy kosher/halal chicken or turkey sausage if you'd prefer. In that case, add some extra herbs - like perhaps Italian seasoning, some extra garlic, and maybe a pinch of chili flakes. The pie will still be delicious either way! 
• It's essential to make sure you slit the top of the pastry so that it remains light, buttery and crisp as otherwise, the trapped steam on the inside will make the pastry soggy.
• Place the slab pie on a sheet pan larger than the pie, so you have enough room to work on crimping the edges. I have rolled out the first pastry on a piece of parchment paper and for easy transferring. Alternatively, assemble the whole pie on a piece of parchment paper and then gently transfer to the baking pan.
• Roll out the top pastry sheet slightly larger than the first (by ca. 1/2-inch) so that it can cover the filling and the bottom sheet. 
• To slice (julienne) basil, wash the leaves and stack them together like sheets of paper. Gently roll up the stack into a loose cigar shape. Using a sharp knife, slice across the roll to make very thin "chiffonade" (hold off prepping basil until the last minute because once cut or chopped, basil will discolor very quickly).  

What should I serve with this sausage pie?

You could serve it alone as a lunch (or bigger pieces for dinner - it works well for both!), but I'd recommend serving it with some garlic bread and salad. After all, you've got to have garlic bread with Italian food, and the salad is needed to add some extra healthy veg!

For the garlic bread, I'd particularly recommend these cheesy garlic butter pinwheels! They're also super quick and use puff pastry, so it's a great way of keeping your grocery list short without having to cut down on side dishes!

What should I make next?

• For another lasagna-inspired recipe, try this easy ravioli lasagne. It's another comforting dinner that's sure to be a hit with the whole family no matter how picky they are! Or try more traditional Sicilian-style lasagna. 
• If you're looking for more easy Mediterranean dinners, then you'll absolutely love this sheet pan Mediterranean herb chicken and potatoes! It's a super easy dinner with plenty of feta, herbs, and minimal washing up!
• For a completely inauthentic but delicious appetizer, try these mini spaghetti nests and Italian meatballs! They're a great way of impressing your hungry guests with simple, delicious comfort food - who wouldn't enjoy that?
• If you like pork sausage and pasta, try this Italian pasta alla Norcina recipe with homemade sausage (super easy to make). It's a bright, fresh dish that packs a ton of flavor - I really can't recommend it enough!

Spicy Italian Slab Pie Recipe

Easy to make, this simple spicy Italian slab pie is packed with favorite Italian ingredients that will make your whole family swoon.

4.5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6

Calories: 859kcal

Author: Jas

Equipment

• Non-stick skillet
• Sheet pan (baking pan)

Ingredients

• 3 tablespoons olive oil divided
• 1 pound spicy Italian sausage bulk or casings removed
• 6 oz packed fresh spinach leaves chopped
• 1 small fennel bulb finely chopped (about 1 cup)
• 2 garlic cloves minced
• Salt and pepper to taste
• 1 egg
• 2 sheets frozen puff pastry (17.3 oz), thawed
• 2/3 cup ricotta cheese
• 2/3 cup jarred marinara sauce
• ½ cup packed fresh basil leaves sliced (juliened)
• Flour for dusting

US Customary - Metric

Instructions

• In a large skillet, heat the 1 ½ tablespoons oil over medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until browned. Transfer to a plate.
• Reduce the heat to low. Add the remaining oil, fennel, and garlic; season with salt and pepper to taste. Cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add spinach and stir until wilted. Mix in the cooked sausage.
• Preheat oven to 425 degrees Fahrenheit.
• In a small bowl, beat the egg with 1 teaspoon water. On a lightly floured surface, roll each puff pastry sheet into a 10x12-inch rectangle. Transfer one sheet to a parchment-lined baking sheet. Top with sausage mixture, leaving a 1-inch border. With a tablespoon, dot with the ricotta, then drizzle with the marinara sauce and sprinkle with half the basil.
• Brush the border of the pastry with the egg wash and line up with the remaining sheet of puff pastry, pressing the edges to seal.
• Brush the top with egg, and then use a fork to crimp the edges. Cut 4 slits in the top to allow steam to escape. Bake until the pastry is puffed and golden, about 20-30 minutes. Sprinkle with the remaining basil and serve with a dollop of sour cream, if desired.
  

Notes

• You can use mild sausage if you're not a fan of spicy food.
• If you don't want to use Italian sausage at all, then you can substitute with regular ground beef or pork. Don't eat pork? Use spicy kosher/halal chicken or turkey sausage if you'd prefer. In that case, add some extra herbs - like perhaps Italian seasoning, some extra garlic, and maybe a pinch of chili flakes. The pie will still be delicious either way! 
• It's essential to make sure you slit the top of the pastry so that it remains light, buttery and crisp as otherwise, the trapped steam on the inside will make the pastry soggy.
• Place the slab pie on a sheet pan larger than the pie, so you have enough room to work on crimping the edges. I have rolled out the first pastry on a piece of parchment paper and for easy transferring. Alternatively, assemble the whole pie on a piece of parchment paper and then gently transfer to the baking pan.
• Roll out the top pastry sheet slightly larger than the first (by ca. 1/2-inch) so that it can cover the filling and the bottom sheet. 
• To slice (julienne) basil, wash the leaves and stack them together like sheets of paper. Gently roll up the stack into a loose cigar shape. Using a sharp knife, slice across the roll to make very thin "chiffonade" (hold off prepping basil until the last minute because once cut or chopped, basil will discolor very quickly).  
• For the best results, read additional tips in the post above.
• Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.

Nutrition

Calories: 859kcal | Carbohydrates: 44g | Protein: 23g | Fat: 66g | Saturated Fat: 20g | Cholesterol: 99mg | Sodium: 975mg | Potassium: 696mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3095IU | Vitamin C: 17mg | Calcium: 139mg | Iron: 5mg

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