Mile-High Meatless Lasagna Pie

By carvalhohm

Ingredients

• 14 dried lasagna noodles
• 2 tablespoons olive oil
• 1-1/2 cups finely chopped carrots (3 medium)
• 2 cups finely chopped zucchini (1 medium)
• 4 cloves garlic, minced
• 3 cups sliced fresh mushrooms (8 ounces)
• 2 6-ounce packages prewashed baby spinach
• 2 tablespoons snipped fresh basil
• 1 egg, lightly beaten
• 1 15-ounce carton ricotta cheese
• 1/3 cup finely shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 26-ounce jar tomato-and-basil pasta sauce (2-1/2 cups)
• 2 cups shredded Italian Fontina or mozzarella cheese (8 ounces)
• Rosemary sprigs (optional)

Details

Servings 10
Adapted from recipe.com

Preparation

Step 1

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

2.Meanwhile, in large skillet, heat 1 tablespoon olive oil over medium-high heat. Add carrots, zucchini, and half of garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to bowl. Add remaining oil to 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 slotted spoon, transfer spinach-mushroom mixture from skillet to bowl. Stir basil into spinach-mushroom mixture; set aside.

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

4.To assemble pie, in bottom of 9x3-inch springform pan, spread 1/2 cup of pasta sauce. Arrange three to four of cooked noodles over sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of spinach-mushroom mixture. Spoon half of ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of remaining pasta sauce. Top with all of vegetable mixture. Sprinkle with half 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 spatula.

5.Place springform pan on 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 wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs.

Per Serving: cal. (kcal) 450, Fat, total (g) 23, chol. (mg) 82, sat. fat (g) 12, carb. (g) 37, fiber (g) 6, pro. (g) 26