Easy Eats : Main Ingredient : Meatless : Mile-High Meatless Lasagna Pie

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Easy Eats > Main Ingredient : Meatless > Mile-High Meatless Lasagna Pie

Mile-High Meatless Lasagna Pie


This layered beauty is stacked with fresh vegetables, baby greens, aromatic herbs, three kinds of Italian cheeses and a rich, hearty tomato-basil sauce. It's ideal for a special-occasion dinner.

SERVES: 10
PREP TIME: 15 Minutes
COOK TIME: 60 Minutes

Ingredients

14 dried lasagna noodles
2 tablespoons olive oil
1-1/2 cup finely chopped carrots (3 medium)
2 cups finely chopped zucchini (1 medium)
4 cloves garlic, minced
3 cups sliced fresh mushroom (8 ounces)
2 (6 oz.) packages prewashed baby spinch
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 McCormick Black Pepper, Ground
1 (26 oz. jar) tomato and basil pasta sauce (2-1/2 cups)
2 cups shredded Mozzarella cheese

Directions

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

	Step 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.

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

	Step 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.

	Step 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.

Serving Suggestion:

Nutritional Analysis (per serving)

Courtesy of McCormick

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Key Ingredients


	Food Club Lasagna Noodles $2.79

Fresh Green Top Carrots
$2.49


	Barilla Tomato & Basil Pasta Sauce $3.79

On Hand Ingredients


	Food Club Pure Olive Oil $7.79


	Food Club Large Eggs Carton May Vary $2.29


	Food Club Ricotta Cheese - Part-Skim $3.59 Savings : $0.40


	Food Club Finely Shredded Parmesan Cheese $2.99 Savings : $0.50


	Morton Salt $2.29


Currently Unavailable	McCormick Pure Ground Black Pepper $2.79 Savings : $0.60

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