Mile-High Meatless Lasagna Pie

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This vegetarian layered beauty is stacked with fresh vegetables, aromatic herbs, three kinds of Italian cheeses, and a rich, hearty tomato-basil sauce. Our Mile-High Meatless Lasagna Pie is ideal for a special-occasion dinner.

Prep Time:
50 mins
Bake Time:
60 mins
Stand Time:
15 mins
Total Time:
2 hrs 5 mins
Servings:
10

Ingredients

  • 14 dried lasagna noodles

  • 2 tablespoon olive oil, divided

  • 1 ½ cup finely chopped carrots (3 medium)

  • 2 cup finely chopped zucchini (1 medium)

  • 4 cloves garlic, minced

  • 3 cup sliced fresh mushrooms (8 ounces)

  • 2 6 ounce package prewashed baby spinach

  • 2 tablespoon snipped fresh basil

  • 1 egg, lightly beaten

  • 1 15 ounce carton ricotta cheese

  • cup finely shredded Parmesan cheese

  • ½ teaspoon salt

  • ¼ teaspoon ground 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)

Directions

  1. Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; 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 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.

  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 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.

  5. 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 (per serving)

450 Calories
23g Fat
37g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 450
% Daily Value *
Total Fat 23g 29%
Saturated Fat 12g 60%
Cholesterol 82mg 27%
Sodium 966mg 42%
Total Carbohydrate 37g 13%
Protein 26g

*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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