Lasagna Pie

1 Pound Lean Ground Beef
Cup Thick-and-Chunky Tomato Pasta Sauce
? Cup Ricotta Cheese
3 Tablespoons Grated Parmesan Cheese
1 Tablespoon Milk
Teaspoon Salt
1 Cup Shredded Mozzarella Cheese (4 Ounces)
Cup Original Bisquick Mix
1 Cup Milk
2 Eggs
Additional Thick-and-Chunky Tomato Pasta Sauce, Heated, If Desired

1. Heat oven to 400F.  Spray pie plate, 9×1 -inches, with cooking spray.  Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.  Stir in pasta sauce; cook until thoroughly heated.
2. Mix ricotta cheese, Parmesan cheese, 1 tablespoon milk and the salt in small bowl.  Spread half of the beef mixture in pie plate.  Drop cheese mixture by spoonfuls onto beef mixture.  Sprinkle with cup of the mozzarella cheese.  Top with remaining beef mixture.
3. Stir Bisquick mix, 1 cup milk and the eggs in medium bowl with wire whisk or fork until blended.  Pour into pie plate.
4. Bake 30 to 35 minutes or until knife inserted in center comes out clean.  Sprinkle with remaining cup mozzarella cheese.  Bake 2 to 3 minutes longer or until cheese is melted.  Let stand 5 minutes before serving.  Serve with additional heated pasta sauce.

Recipe Credit: Bisquick Impossibly Easy Pies