How to make mile-high lasagna pie

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What exactly is Mile High Lasagna pie? It's exactly like the favorite lasagna that you know and love, just stacked sky high; because more layers means more deliciousness. This recipe for Mile High Lasagna Pie is a classic meat and cheese lasagna, but you could do any kind you'd like, including stuffing it with tasty veggies like spinach and zucchini.
So just how do you get a lasagna to sit mile high on a plate? Well, mile high I'm not sure, but to get it to stand a good four inches tall, all you need is a springform pan. I also find it easier to work with fresh lasagna sheets, as you can just lay them into the pan, but using dried would work as well, as long as you cook them first so you can make them fit.
Kate Elliott 
Mile High Lasagna Casserole Pie
10 minutes
1 hour 20 minutes
1 hour, 30 minutes
1 tablespoon (15 ml) olive oil
2 pounds (900 grams) lean all-ground beef
1 onion, diced
3 cloves garlic, diced
1 tablespoon (15 ml) Worcestershire sauce
2 24-ounce jars spaghetti sauce
15 - 20 sheets fresh lasagna sheets
4 cups (1.3 kg) cottage cheese
2 cups (900 grams) mozzarella cheese, shredded
Salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Heat olive oil in a large skillet over medium heat. When hot add the ground beef and cook, stirring often, for about 8 minutes, until no longer pink. Add onion and garlic and season with salt, pepper, and Worcestershire sauce. Cook for another 3 minutes or so, then drain of excess fat.
Spoon 1/4 cup (85 grams) of spaghetti sauce into the bottom of an 8" springform pan. Layer down a full sheet of lasagna noodles and cut to fit, if necessary. Spread one thin layer of the cooked ground beef mixture on top, then one thin layer of cottage cheese. Sprinkle with some of the mozzarella cheese, then dot with spaghetti sauce. Place another lasagna sheet on top.
Using a plate or the back of a spatula to flatten the layers and remove any air pockets. Continue layering the ground beef, cottage cheese, mozzarella cheese, and spaghetti sauce in repeating layers until all ingredients are used. End with one sheet of lasagna noodles, spaghetti sauce, and about 1 cup (340 grams) of mozzarella cheese.
Place springform pan onto a baking sheet and place into the oven. Bake for 45 - 60 minutes, until lasagna is bubbling and cheese is melted and slightly browned on top.
Remove from oven and let lasagna sit for at least 30 minutes before removing from pan. This will allow the lasagna to set and not fall apart once you slice into it.
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