Mile-High Lasagna Pie

Name: Mile-High Lasagna Pie
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 340 grams packages prewashed baby spinach; 355 milliliters finely chopped carrots; 1 egg, lightly beaten; 2 Tbsps snipped fresh basil; 710 milliliters sliced fresh mushrooms; 4 cloves garlic, minced; 0 teaspoons ground black pepper; 14 dried lasagna noodles; 473 milliliters shredded Italian Fontina or mozzarella cheese; 2 Tbsps olive oil; 79 milliliters finely shredded Parmesan cheese; 680 grams Classico® Four Cheese pasta sauce; 425 grams carton ricotta cheese; 1 teaspoons salt; 473 milliliters finely chopped zucchini

You can never have too many Mediterranean recipes, so give Mile-High Lasagna Pie a try. One portion of this dish contains about 20g of protein, 16g of fat, and a total of 375 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up olive oil, carrots, egg, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes.

Instructions

Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions.

Ingredients you will need

Lasagne Noodles

Equipment you will use

Oven

Drain noodles; rinse with cold water.

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Pasta

Water

Drain again; set aside.

Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender.

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Vegetable

Zucchini

Carrot

Garlic

Transfer vegetable mixture to a bowl.

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Vegetable

Equipment you will use

Bowl

Add the remaining oil to the same skillet and heat over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Spinach

Garlic

Basil

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Slotted Spoon

Frying Pan

Bowl

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

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Parmesan

Ricotta Cheese

Pepper

Salt

Egg

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Bowl

To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the Classico® Four Cheese pasta sauce. Arrange three to four of the cooked noodles over the pasta 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.

Ingredients you will need

Pasta

Ricotta Cheese

Pasta Sauce

Mushrooms

Spinach

Cheese

Sauce

Equipment you will use

Springform Pan

Spread with half of the remaining Classico® Four Cheese pasta sauce. Top with all of the vegetable mixture.

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Pasta Sauce

Vegetable

Cheese

Spread

Sprinkle with half the Fontina cheese. Top with another layer of noodles.

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Fontina Cheese

Pasta

Layer with remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining pasta sauce. Gently press down pie with the back of a spatula.

Ingredients you will need

Ricotta Cheese

Pasta Sauce

Mushrooms

Pasta

Spinach

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Spatula

Place springform pan on a foil-lined baking sheet.

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Springform Pan

Baking Sheet

Aluminum Foil

Bake for 45 minutes.

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Oven

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.

Ingredients you will need

Fontina Cheese

Rosemary

Equipment you will use

Wire Rack

Oven

Frying Pan

Equipment

Ingredients

Servings:

340grams

packages prewashed baby spinach 355milliliters

finely chopped carrots 1

egg, lightly beaten 2Tbsps

snipped fresh basil 710milliliters

sliced fresh mushrooms 4cloves

garlic, minced 0teaspoons

ground black pepper 14

dried lasagna noodles 473milliliters

shredded Italian Fontina or mozzarella cheese 2Tbsps

olive oil 79milliliters

finely shredded Parmesan cheese 680grams

Classico® Four Cheese pasta sauce 425grams

carton ricotta cheese 1teaspoons

salt 473milliliters

finely chopped zucchini

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.