LASAGNE - LAYERED RICOTTA PIE

By akselden

Ingredients

• 3/4 lb. vermicelli
• 1/3 C. finely chopped onion
• 4 cloves garlic, finely chopped
• 1 T. olive or vegetable oil
• 3 eggs, divided
• 1 C. grated Romano cheese, divided
• 15 oz. ricotta cheese
• 10 oz. package frozen CHOPPED spinach, thawed and well drained
• 1/2 tsp. salt
• 26 oz. jar bolognese sauce, divided

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. For pasta layer; Break vermicelli into thirds. Cook according to package directions. Drain. Meanwhile, in a large skillet, cook onion and garlic in oil until tender. Remove from heat. Add cooked vermicelli, 1 egg and 1/2 C. Romano cheese. Mix well. Press into well-greased 9 inch springform pan.

3. For filling: Separate 2 eggs. In mixing bowl, combine ricotta, spinach, 2 egg yolks, salt and remaining 1/2 C. Romano cheese. Spread over pasta layer. In small mixing bowl, beat 2 egg whites until stiff but not dry. Fold into 1 1/2 C. pasta sauce. Pour over spinach mixture.

4. Bake for 50 to 60 minutes or until set. Let stand 10 minutes. Heat remaining pasta sauce and serve with pie. Refrigerate leftovers.