Mile High Meatless Lasagna Pie Food

MILE-HIGH MEATLESS LASAGNA PIE

Steps:

• Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.
• 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.
• In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
• 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.
• 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.

MILE-HIGH LASAGNA PIE

Steps:

• Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.
• 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.
• In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
• 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. Spread with half of the remaining Classico® Four Cheese 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 pasta sauce. Gently press down pie with the back of a spatula.
• 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.

MILE-HIGH BOLOGNA PIE

Steps:

• Adjust an oven rack to the middle position.
• Preheat oven to 425 degrees Fahrenheit.
• Heat 1 Tablespoon oil in a large nonstick skillet until shimmering.
• Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on both sides, about 6 minutes.
• Transfer to a large plate.
• Heat the remaining 1 Tablespoon oil in the now-empty skillet until shimmering.
• Cook the onion until softened, about 3 minutes.
• Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes.
• Stir in the peas and season to taste with salt and pepper.
• Let the vegetables cool until just warm, about 30 minutes.
• Spoon the vegetables into the pie shell.
• Arrange the bologna over the top of the vegetables.
• Top with the remaining chilled circle of dough and crimp the edges as desired.
• Cut four 2-inch slits in the top of the dough; brush top with beaten egg.
• Bake until the crust is golden brown, about 30 minutes.
• Let cool for 5 minutes.
• Serve, drizzling ketchup over the top.

MILE-HIGH LASAGNA PIE

Steps:

• Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.
• 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.
• In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
• 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. Spread with half of the remaining Classico® Four Cheese 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 pasta sauce. Gently press down pie with the back of a spatula.
• 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.