Thread: Mile High Lasagna Pie

Got this recipe from my friend Patty in Colorado. Love it to pieces!




Mile High Lasagna Pie

14 lasagna noodles-uncooked
2 tbs olive oil
1 1/2 cups finely chopped carrot (3 med)
2 cups finely chopped zuchinni (1 med)
4 cloves garlic, minced
3 cups fresh button mushrooms
2 6 oz packages of prewashed baby spinach
2 tbs snipped fresh basil
1 egg, beaten
1 15oz container of Ricotta cheese
1/3 cup shredded Parmesan cheese
1/2 tsp salt
1 26 oz jar tomato-basil pasta sauce (2 1/2 cups)
2 cups shredded Italian Fontina cheese or mozzarella, about 2 cups
rosemary sprigs....optional

1. Cook pasta according to package directions, rinse with cold water, drain well, set aside.
2. In a large skillet heat 1 tbs olive oil over med high heat. Add carrot, zuchinni, and half the garlic. Cook and stir about 5 minutes or until crisp tender. Transfer veggies to a bowl. Add the remaining oil to the same skillet; hear over med high heat. Add mushrooms and remaining garlic. Cook and stir about 5 min, until tender. Gradually add spinach. Cook and stir 1 to 2 minutes until spinach is wilted. Remove with a slotted spoon to another bowl, stir in basil..set aside.
3. Combine egg with Parmesanand ricotta cheeses, salt and pepper, set aside.
4. Preheat oven to 375. To assemble pie, in the bottom of a 9x3 inch springform pan, spread 1/2 cup of sauce on bottom. Arrange 3-4 cooked noodles over sauce, trim and overlap as necessary to cover sauce with one layer. Top with 1/2 of the mushroom/spinach mixture. Sppon 1/2 ricotta cheese mixture over spinach.
5. Top with another layer of noodles. Spread with 1/2 of remaining pasta sauce. Top with all if the zuchinni/carrot mixture. Sprinkle with 1/2 of the Fontina cheese. Top with another layer of noodles. Layer with remaining spinach/mushroom mixture and the remainging ricotta cheese mixture. Top with another layer of noodles and remaining sauce. Gently press down pie with back of spatula.
6. Place springform pan on a foil lined baking sheet. Bake preheated oven until heated through or 60 minutes, topping with remaining fontina cheese the last 15 minutes of baking. Cover abd let stand on a wire rack for 15 min. before serving. Carefully remove sides of pan. Garnish with fresh rosemary if desired.

Oooooh that looks yummy! Definitely putting this on my grocery list!

How did I miss this one before?! Hubby's fav dinner, lasagna.

This sounds so good. My vegetarian granddaughter will love this!

That is so pretty... what a great presentation!