Lasagna is a classic dinner favorite, and is presented with style when baked as a pie in a springform pan. Lasagna recipes include layers of flat noodles, vegetables or meat in a sauce and cheese. After assembling and cooking lasagna pie in a springform pan and removing the pan, the multiple layers are revealed. Lasagna lovers will enjoy lasagna pie served in wedges, rather than traditional squares. The springform pan makes for efficient transport, delivering a dish sure to be a hit at potlucks.
Cook lasagna noodles according to the package directions in a large pasta pot. Drain the noodles in a colander. Mix the lasagna cheese and sauce layers according to the lasagna recipe.
Spray the inside of the springform pan with spray vegetable oil. Place the pan upside down on paper towels for 5 minutes to drain off any excess oil.
Cover the bottom of the springform pan with a single layer of cooked and drained noodles. Cut the noodles with kitchen shears to extend 2 inches past the side edge of the pan. Push the noodle extensions to lie against the inside edge of the pan.
Add a sauce layer to cover the lasagna noodles. Fold the noodle extensions over the sauce. Add a cheese layer to cover the sauce layer. Repeat the layers, adding the noodle layer perpendicular to the last layer and folding the noodle extensions over the sauce layer.
Bake the lasagna according to the specifications of the recipe in an oven. Remove the cooked lasagna pie and place it on a cooling rack for 30 minutes to let it rest and retain its shape. Place the springform pan on a platter. Remove the sides of the springform pan by loosening the spring mechanism and running a sharp knife between the lasagna pie and the pan.
Vegetable lasagna pie makes an excellent side dish with chicken or beef.
Do not use no-boil lasagna noodles, they cannot be folded over the sauce layer.