Tools

• Medium Perforated Baking Sheet (MA435310)
• Medium Silpat^® (SP420295)
• Demarle Différence^® Medium Stockpot (DD902824)
• Demarle Différence^® 11 3/4" Gourmet Fry Pan (DD902834)
• Mixing Bowl (TA000120)
• Flexipan^® Large Round Mold (FM000477)

Ingredients

• 1 box lasagna noodles
• 2 tablespoons olive oil
• 1 1/2 cups carrot, finely chopped
• 2 cups zucchini, finely chopped
• 4 cloves garlic, minced
• 3 cups fresh button mushrooms, sliced
• 2 6-ounce packages pre-washed baby spinach
• 2 tablespoons fresh basil, chopped
• 1 egg, beaten
• 15 ounces Ricotta cheese

1. Prepare ingredients as listed above.
2. Preheat oven to 375 degrees Fahrenheit.
3. Place Large Round Mold on Perforated Baking Sheet and set aside.
4. Cook noodles in Stockpot and drain.
5. In Fry Pan, heat 1 tablespoon oil. Add carrot, zucchini and half of garlic. Cook until tender.
6. Place vegetables in Mixing Bowl and cook remaining garlic, mushrooms and oil until tender, gradually adding spinach. Cook until spinach is wilted. Stir in basil and set aside.
7. Combine egg, ricotta, Parmesan cheese, salt and pepper, set aside.
8. In Large Round Mold begin assembling pie by layering 1/2 cup pasta sauce, 3 to 4 noodles cut to fit, (do not overlap), 1/2 spinach mixture and 1/2 ricotta cheese. Top with zucchini – carrot mixture. Sprinkle with 1 cup Fontina cheese. Repeat all layers except remaining Fontina.
9. Bake for 60 minutes. Top with Fontina and bake for 15 minutes longer. Let cool. Garnish with herbs and serve.