This vegetable lasagna pie stacks everything I love about lasagna — basil-flecked ricotta, mushrooms, spinach, carrots, and zucchini — into one tall, sliceable showpiece. It runs about an hour and forty-five minutes, but most of that is the oven's problem, not yours. Ten generous servings come out of a single pan.
Tired of the same old lasagna? Let’s elevate this classic comfort food into a stunning, free-standing masterpiece! This Vegetable Lasagna Pie is a true showstopper, with gorgeous layers of tender pasta, a rich medley of sautéed carrots, zucchini, and mushrooms, creamy ricotta, and a blanket of bubbly fontina cheese. Baked in a springform pan, each slice holds its shape perfectly, revealing a beautiful cross-section of veggie-packed goodness. It’s the ultimate vegetarian main course for holidays, dinner parties, or any time you want to seriously impress.
Ingredients
• 14 dried lasagna noodles
• 2 tablespoons olive oil, divided
• 1.5 cups / 225 g (7.9 oz) finely chopped carrots, about 3 medium
• 2 cups / 250 g (8.8 oz) finely chopped zucchini, about 1 medium
• 4 cloves garlic, minced and divided
• 8 ounces / 225 g (7.9 oz) fresh mushrooms, sliced
• Two 6-ounce / 170 g (6 oz) packages prewashed baby spinach
• 2 tablespoons (30 ml / 1 fl oz) snipped fresh basil
• 1 large egg, lightly beaten
• One 15-ounce / 425 g (15 oz) carton ricotta cheese
• 1/3 cup / 35 g finely shredded Parmesan cheese
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt
• 1/4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
• One 26-ounce / 737 g (26 oz) jar tomato-and-basil pasta sauce, about 2.5 cups
• 2 cups / 225 g (7.9 oz) shredded Italian fontina or mozzarella cheese, divided
• Rosemary sprigs, for garnish, optional
Instructions
1. Preheat your oven to 375°F / 190°C. Cook the lasagna noodles according to package directions until al dente. Drain in a colander, rinse with cold water to stop the cooking process, and drain well again. Lay the noodles in a single layer on a sheet of foil to prevent them from sticking.
2. While the pasta cooks, prepare the vegetable fillings. In a large skillet, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over medium-high heat. Add the carrots, zucchini, and half of the minced garlic. Sauté for about 5 minutes until the vegetables are crisp-tender. Transfer this mixture to a large bowl.
3. In the same skillet, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil. Add the mushrooms and the rest of the garlic, and sauté for 5 minutes until tender. Add the spinach to the skillet in batches, stirring continuously for 1-2 minutes until it is completely wilted. Use a slotted spoon to move the spinach and mushroom mixture to a separate bowl, leaving any excess liquid behind. Stir the fresh basil into this mixture.
4. In a third bowl, prepare the cheese filling by stirring together the lightly beaten egg, ricotta cheese, Parmesan cheese, salt, and pepper until well combined.
5. It’s time to assemble your lasagna pie! In the bottom of a 9×3-inch springform pan, spread 1/2 cup (480 ml) of the pasta sauce. Create the first layer by arranging 3-4 cooked noodles over the sauce, trimming and overlapping them as needed to form a solid base.
6. For the next layers: Top the noodles with half of the spinach-mushroom mixture, followed by half of the ricotta mixture. Add another layer of noodles. Spread half of the remaining pasta sauce over the noodles, then top with all of the carrot-zucchini mixture and sprinkle with 1 cup (240 ml) of the fontina cheese.
7. Add a third layer of noodles. Spread the remaining spinach-mushroom mixture and the remaining ricotta mixture on top. Finish with a final layer of noodles and the rest of the pasta sauce. Gently press down on the top with a spatula to compact the layers.
8. Place the springform pan on a foil-lined baking sheet to catch any drips. Bake, uncovered, for 45 minutes. Sprinkle the remaining 1 cup (240 ml) of fontina cheese over the top and bake for another 15 minutes, or until the cheese is melted and bubbly and the pie is heated through.
9. Carefully remove the lasagna from the oven and let it stand on a wire rack for 15 minutes. This is crucial for it to set! After resting, run a knife around the edge of the pan and carefully remove the sides. Garnish with fresh rosemary sprigs if desired, then slice into wedges and serve.
Nutritional Information
• Servings:** 10
• Calories:** 450
• Total Fat:** 23 g
• Saturated Fat:** 12 g
• Cholesterol:** 82 mg
• Sodium:** 966 mg
• Note: is an estimate and may vary based on the specific used.
Pro Tips
• for the Perfect Lasagna Pie
• Don’t overcook your pasta. Cook the noodles just until al dente, as they will continue to soften while baking in the oven. This prevents a mushy final texture.
• Squeeze the spinach dry. After wilting the spinach, let it cool for a moment and then squeeze out as much excess water as possible. This is the key to preventing a watery lasagna.
• Let it rest. The 15-minute standing time after baking is non-negotiable! It allows the layers to set, ensuring you can cut clean, beautiful slices that hold their shape.
• Customize your veggies. Feel free to swap in other finely chopped vegetables like bell peppers, eggplant, or pre-cooked butternut squash. Just ensure they are cooked until tender before layering.
• Use a foil-lined baking sheet. Placing your springform pan on a baking sheet is essential to catch any potential leaks from the sauce or cheese, saving you from a messy oven.
FAQ
Q: Can I make this vegetable lasagna pie vegan
A: Yes, you can adapt this recipe to be fully vegan. Use a high-quality vegan ricotta (cashew or tofu-based), substitute the Parmesan with nutritional yeast, and use your favorite brand of vegan fontina or mozzarella shreds. To replace the egg in the ricotta mixture, you can use a flax egg or simply omit it, as vegan ricotta is often firm enough on its own.
Q: How can I add more protein to this vegetarian lasagna
A: To boost the protein content, consider adding 1 cup (240 ml) of cooked brown or green lentils to the tomato sauce. You could also use a high-protein tofu ricotta or add a layer of crumbled, seasoned firm tofu or tempeh along with one of the vegetable layers for a substantial, protein-packed meal.
Q: Can I assemble this lasagna pie ahead of time
A: Absolutely! This is a perfect make-ahead dish for entertaining. You can assemble the entire lasagna pie in the springform pan, cover it tightly with foil, and refrigerate it for up to 24 hours. When you’re ready to bake, you may need to add 10-15 minutes to the initial 45-minute baking time to account for it being chilled.
Q: What is the best way to store and reheat leftover lasagna pie
A: Store leftover slices in an airtight container in the refrigerator for up to 4 days. For best results when reheating, place a slice on a baking sheet and warm it in a 350°F (175°C) oven for 15-20 minutes, or until heated through. The oven method helps keep the cheese bubbly and the pasta texture firm, unlike a microwave.
More Recipes You’ll Love
- Peanut Butter Banana Breakfast Cookie
- Easy No-Churn Strawberry Coconut Ice Cream (Vegan)
- Citrus Blueberry Yogurt Parfait
Vegetable Lasagna Pie
Ingredients
Method
- Preheat your oven to 375°F / 190°C.
- Cook the lasagna noodles according to package directions until al dente.
- Drain in a colander, rinse with cold water to stop the cooking process, and drain well again. Lay the noodles in a single layer on a sheet of foil to prevent them from sticking.
- While the pasta cooks, prepare the vegetable fillings.
- In a large skillet, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over medium-high heat.
- Add the carrots, zucchini, and half of the minced garlic.
- Sauté for about 5 minutes until the vegetables are crisp-tender.
- Transfer this mixture to a large bowl.
- In the same skillet, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil.
- Add the mushrooms and the rest of the garlic, and sauté for 5 minutes until tender.
- Add the spinach to the skillet in batches, stirring continuously for 1-2 minutes until it is completely wilted. Use a slotted spoon to move the spinach and mushroom mixture to a separate bowl, leaving any excess liquid behind.
- Stir the fresh basil into this mixture.
- In a third bowl, prepare the cheese filling by stirring together the lightly beaten egg, ricotta cheese, Parmesan cheese, salt, and pepper until well combined.
- It's time to assemble your lasagna pie!
- In the bottom of a 9x3-inch springform pan, spread 1/2 cup (480 ml) of the pasta sauce. Create the first layer by arranging 3-4 cooked noodles over the sauce, trimming and overlapping them as needed to form a solid base.
- For the next layers: Top the noodles with half of the spinach-mushroom mixture, followed by half of the ricotta mixture.
- Add another layer of noodles.
- Spread half of the remaining pasta sauce over the noodles, then top with all of the carrot-zucchini mixture and sprinkle with 1 cup (240 ml) of the fontina cheese.
- Add a third layer of noodles.
- Spread the remaining spinach-mushroom mixture and the remaining ricotta mixture on top.
- Finish with a final layer of noodles and the rest of the pasta sauce. Gently press down on the top with a spatula to compact the layers.
- Place the springform pan on a foil-lined baking sheet to catch any drips.
- Bake, uncovered, for 45 minutes.
- Sprinkle the remaining 1 cup (240 ml) of fontina cheese over the top and bake for another 15 minutes, or until the cheese is melted and bubbly and the pie is heated through.
- Carefully remove the lasagna from the oven and let it stand on a wire rack for 15 minutes. This is crucial for it to set!
- After resting, run a knife around the edge of the pan and carefully remove the sides.
- Garnish with fresh rosemary sprigs if desired, then slice into wedges and serve.
- Don't overcook your pasta.
- Cook the noodles just until al dente, as they will continue to soften while baking in the oven. This prevents a mushy final texture.
- Squeeze the spinach dry.
- After wilting the spinach, let it cool for a moment and then squeeze out as much excess water as possible. This is the key to preventing a watery lasagna.
- Let it rest. The 15-minute standing time after baking is non-negotiable! It allows the layers to set, ensuring you can cut clean, beautiful slices that hold their shape.
