Mile High Meatless Lasagna Pie Recipes

MILE-HIGH MEATLESS LASAGNA PIE

Steps:

• Preheat oven to 375°F
• Cook lasagna noodles according to package directions. Drain lasagna noodles; rinse with cold water and drain well. Lay noodles in a single layer on a sheet of foil.
• In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots, zucchini, red pepper and half of the garlic. Cook and stir for about 5 minutes or until crisp tender. Transfer to a bowl. Heat remaining oil in the same skillet. 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 mixture to medium bowl; stir in basil.
• In a bowl, combine egg, ricotta, parmesan, salt and black pepper.
• To assemble pie, spread 1/2 cup of the pasta sauce in the bottom of a 9-inch sprinform pan. Arrange three to four of the lasagna noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach mixture. Top with half of the ricotta mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the zucchini-carrot mixture. Sprinkle with half of the mozzarella cheese. Top with another layer of the lasagna noodles. Layer with remaining spinach mixture and ricotta mixture. Top with another layer of noodles and remaining sauce (you may have extra noodles). Gently press down pie with back of spatula.
• Place springform pan on a foil-lined baking sheet. Bake for about 1 hour or until heated through, topping with remaining mozzarella cheese for the last 15 minutes of baking. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of springform pan.

IMPOSSIBLE LASAGNA PIE

Steps:

• Preheat oven to 400F (205C).
• Grease 10" pie plate.
• Layer cottage cheese and Parmesan cheese in plate.
• Mix beef, herbs, tomato paste and Mozarella cheese.
• Spoon beef mixture on top.
• Beat milk, eggs, salt and pepper in blender on HIGH until smooth (about 1 minute).
• Pour into plate.
• Bake at 400F (205C) for 30 to 35 minutes or unril knife inserted in center comes out clean.
• Sprinkle with Mozzarella cheese.

MILE HIGH LASAGNA FROM RACHAEL RAY

Steps:

• Preheat oven 375 degrees.
• Heat oil in large skilled med. low, cook onion and garlic about 10 min, till tender.
• Turn heat up to med. high, brown beef, add beef stock, basil and tomatoes breaking up with potato masher or wooden spoon. Season with salt and pepper. Bring to bubble, reduce heat and simmer 5 minute.
• Make a white or beshemel sauce in a saucepan: melt butter, stir in flour, whisk in milk. Cook over med. high till thick, stirring. Season with salt, pepper and nutmeg.
• Layer Lasagna in loaf pans for the mile high effect. Meat sauce, Lasagna, white sauce and a handful of cheese, repeat till its a mile high!
• Cover with aluminum foil, place pans on baking sheet, Bake 30 minutes Uncover Bake15 more minutes.
• Notes: Sometimes I half this for my small family and only make 1 loaf pan. I have used dry seasoning, but I'm sure fresh are better. I also just use ground beef and my own canned tomatoes. Sometimes I add cottage cheese just sprinkled on. I really think the white sauce makes it good though!