Mile High Meatless Lasagna Pie
Towering with layers of tender lasagna noodles, creamy ricotta, sautéed zucchini, baby spinach, and tangy marinara sauce, this **Mile High Meatless Lasagna Pie** is a show-stopping vegetarian dinner that will leave everyone impressed. Perfectly seasoned with aromatic garlic, basil, and oregano, this recipe combines wholesome vegetables with indulgent, gooey mozzarella and Parmesan cheeses for a dish that’s as flavorful as it is comforting. Baked in a springform pan for that impressive "mile-high" presentation, this lasagna pie is hearty enough to satisfy a crowd while remaining entirely meat-free. Ideal for family dinners, special gatherings, or meal prepping, this layered masterpiece offers a delicious twist on classic lasagna and is perfect served alongside a crisp green salad or fresh garlic bread. With a balance of creamy, cheesy layers and a burst of vegetable goodness, this vegetarian lasagna pie makes a satisfying and stunning centerpiece for any table.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Zucchini, thinly sliced
- 6 cups Baby spinach
- 2 cups Ricotta cheese
- 1 Egg
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 cups Marinara sauce
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 375°F (190°C). Grease a 10-inch springform pan with non-stick spray or olive oil.
Cook the lasagna noodles according to package instructions until al dente. Drain and lay the noodles flat on a clean kitchen towel to prevent sticking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced zucchini and cook for 5-7 minutes until tender. Add the baby spinach in batches and cook until wilted. Season the mixture with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from heat and set aside.
In a bowl, mix the ricotta cheese, egg, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until fully combined.
Spread 1/2 cup of marinara sauce on the bottom of the greased springform pan. Lay 3 lasagna noodles over the sauce, slightly overlapping to cover the base.
Add a layer of the ricotta mixture, spreading it evenly. Top with a layer of the vegetable mixture, followed by 1 cup of marinara sauce. Sprinkle 1/2 cup of shredded mozzarella cheese on top.
Repeat this layering process (noodles, ricotta mixture, vegetables, marinara sauce, mozzarella) until you have 4 complete layers, ending with noodles and marinara sauce at the top. Sprinkle the remaining mozzarella and Parmesan cheese over the final sauce layer.
Cover the springform pan with aluminum foil (loosely tented so it doesn’t touch the cheese) and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 20-30 minutes, or until the cheese is golden and bubbly.
Remove the lasagna pie from the oven and let it rest for 15-20 minutes before carefully releasing the springform pan. Slice into wedges and serve warm.
Nutrition Facts
Calories |
5279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 842 mg | 280% | |
| Sodium | 8966 mg | 390% | |
| Total Carbohydrate | 611.4 g | 222% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 64.5 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 5823 mg | 448% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 3286 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
