Lasagna Pie


Our homemade lasagna recipe for Lasagna Pie is guaranteed to please any of your dinner guests. This classic Italian meal is easily created with delicious cheeses, savory spices, and your favorite lasagna noodles.

Mile-High Lasagna Pie
Prep Time:
50 mins
Bake Time:
1 hrs
Total Time:
1 hrs 50 mins


  • 14 dried whole wheat or whole grain lasagna noodles

  • 2 tablespoon olive oil

  • 1 ½ cup finely chopped carrots (3 medium)

  • 2 cup finely chopped zucchini (1 medium)

  • 4 cloves garlic, minced

  • 3 cup sliced fresh button mushrooms (8 ounces)

  • 2 6 ounce packages fresh baby spinach

  • 2 tablespoon snipped fresh basil

  • 1 egg, beaten

  • 1 15 ounce container ricotta cheese

  • cup finely shredded Parmesan cheese

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 26 ounce jar tomato-and-basil pasta sauce (2-1/2 cups)

  • 2 cup shredded Italian Fontina or mozzarella cheese (8 ounces)

  • Rosemary sprigs (optional)


  1. Preheat oven to 375°F. In a large saucepan cook noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside.

  2. 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 crisp-tender. Transfer vegetables 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 until spinach is wilted. Remove from skillet with a slotted spoon; stir in 2 tablespoons basil. Set aside.

  3. In a small bowl stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.

  4. To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the pasta sauce. Arrange 3 to 4 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 zucchini-carrot mixture. Sprinkle with half of 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 and remaining sauce (you may have extra noodles). Gently press down pie with the back of a spatula.

  5. Place springform pan on a foil-lined baking sheet. Bake about 60 minutes or until heated through, topping with remaining Fontina cheese for the last 15 minutes of baking. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut lasagna into wedges. If desired, garnish with rosemary sprigs.

Nutrition Facts (per serving)

463 Calories
23g Fat
38g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 463
% Daily Value *
Total Fat 23g 29%
Saturated Fat 12g 60%
Cholesterol 82mg 27%
Sodium 965mg 42%
Total Carbohydrate 38g 14%
Total Sugars 10g
Protein 28g
Vitamin C 25.4mg 127%
Calcium 555.3mg 43%
Iron 3.6mg 20%
Potassium 443mg 9%
Folate, total 20.2mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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