Mile HIgh Lasagna Pie

By á-47

Talk about a showpiece. This layered beauth stacks up with fresh vegetables, baby greens, herbs, 3 cheeses and a rich tomato-basil sauce.

Ingredients

• 14 dried lasagna noodles
• 2 Tbsp. olive oil
• 1 1/2 cups finely chopped carrot (3 medium)
• 2 cups finely chopped zucchini (1 medium)
• 4 cloves garlic, minced
• 3 cups sliced mushrooms (8 oz)
• 2 (6 oz) packages prewashed baby spinach
• 2 Tbsp. fresh snipped basil
• 1 egg, beaten
• 1 15-oz container ricotta cheese
• 1/3 cup finely shredded Parmesan cheese
• 1/2 tea. salt
• 1/4 tea. pepper
• 1 26-oz jar tomato and basil pasta sauce (2 1/2 cups)
• 2 cups shredded mozzarella cheese (8 oz)
• Rosemary sprigs (optional)

Details

Servings 10

Preparation

Step 1

Cook noodles according to package directions; drain. RInse with cold water. Drain well; set noodles aside.

Meanwhile, in a large skillet, heat 1 Tbsp. 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; 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 1-2 minutes or until spinach is wilted. Remove with a slotted spoon to another bowl; stir in basil. Set aside.

Combine egg, ricotta and Parmesan cheeses, salt and pepper. Set aside.

Preheat oven to 375 degrees.

To assemble pie, in the bottom of a 9x3" springform pan, spread 1/2 cup of the pasta sauce. Arrange 3-4 noodles over sauce; trim and overlap 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 remaining pasta sauce. Top with all of the zucchini-carrot mixture. Sprinkler with half of the mozzarella cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and the remaining ricotta cheese mixture. Top with another layer of noodles and remaining sauce. Gently press down pie with the back of a spatula.

Place springform pan on a foil-lined baking sheet. Bake in preheated oven about 60 minutes or until heated through, topping with remaining mozzarella cheese for the last 15 minutes of baking.

Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove sides of pan. If desired, garnish with rosemary sprigs.