Recipe by Classico
"This layered beauty is stacked with fresh vegetables, baby greens, aromatic herbs, three kinds of Italian cheeses, and Classico® Four Cheese pasta sauce. It's ideal for a special-occasion dinner."
Watch video tips and tricks
dried lasagna noodles
1 1/2 cups
finely chopped carrots
finely chopped zucchini
sliced fresh mushrooms
2 (6 ounce) packages
prewashed baby spinach
snipped fresh basil
egg, lightly beaten
1 (15 ounce) carton
finely shredded Parmesan cheese
ground black pepper
1 (24 ounce) jar
Classico® Four Cheese pasta sauce
shredded Italian Fontina or mozzarella cheese
Rosemary sprigs (optional)
Tastes amazing and looks very pretty on the table. The carrots and zucchini don't add much flavor but they provide a pleasant texture. Easy to add ground beef or pork to cater to those with a more omnivorous diet.
Made this last night exactly as written. It was very good and my company, who I made it for since they don't like meat lasagna, raved about it and wanted the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Mile-High Lasagna Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 151
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A crowd-pleasing lasagna with layers of cheese, sausage, spinach, and sauce.
Layers of flavors make this 5-star lasagna a hearty hit.
See how to make a cheesy, saucy vegetarian lasagna that’s loaded with veggies.