Mile-High Meatless Lasagna Pie
- Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.
- Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach-mushroom mixture from skillet to a bowl. Stir basil into spinach-mushroom mixture; set aside.
- In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
- To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach-mushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the Fontina cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula.
- Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining Fontina cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs. Makes 10 servings.
Nutrition Facts (Mile-High Meatless Lasagna Pie)
- Per serving:
- 450 kcal cal.,
- 23 g fat
- (12 g sat. fat,
- 82 mg chol.,
- 966 mg sodium,
- 37 g carb.,
- 6 g fiber,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Rita Deglau 224 Days Ago
Looks great and want to try it for company. Can you assemble and then cook in a day or two?
Diana Irwin 356 Days Ago
I have a question for those people who have made this recipe. Could you use the lasagna noodles you don't have to boil before layering? I've been able to use them in 3 other lasagna recipes, but wasn't sure when I reviewing the steps, if they could here. Would appreciate feedback? This recipe sounds absolutely delicious.
Carolyn Sibbick 924 Days Ago
I've kept a Better Homes and Gardens Italian Special Interest magazine sincne 2007 so I could make this one day. Well today was the day and it was not disappointing. I made as writtne and it was fantastic. I would definitely make again. It is a bit time consuming to make - it took about an hour to put it together but well worth it.
Lori Lee 1132 Days Ago
Any ideas for what to substitute for the carrots?
mark cozine 1576 Days Ago
I've made this a number of times and always comes out wonderful and our guests rave about it. I've used the no boiling noodles a couple of times, but I haven't found a good way to cut the noodles yet. (maybe a bandsaw?) So, really, the regular Lasagna noodles are the way to go; simply lay out 3 strips set the pan on top and cut with a paring knife. I've also made half-n-half, italian sausage on one side and spinach on the other for our meat-a-tarians. Hope you enjoy it as much as we do.