What is lasagna was easier to make at home? If it was, I would probably make it all the time! And with this easy to follow recipe, I can! By layering the pasta in a large pot, the lasagna bakes into a beautiful circle shape that you can pop out of the pan and cut like a cake! So next time you have a big group of people coming over, throw together this awesome lasagna cake and serve up slices to your guests- they are sure to be pleasantly surprised by this new take on a traditional dish.

Ingredients:

1 1/2 lb lasagna noodles cooked

2 tbsp vegetable oil

2 pounds ground beef

1/2 large onion diced

6 cloves garlic minced

1 tsp salt and pepper to taste

3 cups tomato sauce

3 cups ricotta cheese

1 cup shredded parmesan

2 eggs

3 cups shredded mozzarella

basil optional

 

Instructions:

Preheat oven to 375°F. Set aside a 12-cup saucepan that’s oven-safe (no plastic handles).

Cook lasagna noodles in a large pot of boiling salted water until al dente.

Place a large frying pan over medium-high heat. Add oil and then ground beef. Stir and cook several minutes until it starts to brown.

Drain off excess fat, and add in oil, onions, and garlic. Stir and cook until the onions are translucent.

Add the tomato sauce and cook several minutes until thick enough to form mounds, and remove from heat.

In a medium bowl, combine the ricotta, parmesan and egg, mixing until smooth.

By now your noodles should be ready. Drain them and toss in oil to prevent sticking. Slice 6 noodles in half widthwise and set aside.

Rub inside of pan with oil and lay 12-15 noodles according to the video.

Add 1/2 of mozzarella, then spread on 1/3 of meat mixture. Then add 2 noodle halves you cut to create a layer.

Spread 1/2 of ricotta mixture, followed by 1/3 of meat mixture and remaining mozzarella, saving just a large pinch. Add 2 more noodle halves.

This is the home stretch: add remaining ricotta and then remaining meat. Fold in the lasagna noodles to the center following the video.

Add the last pinch of mozzarella to the middle only (important: don’t let them go down the sides or the lasagna will stick to the pan).

Bake for 40-45 minutes until the cheese is golden. Remove from the oven to cool 10 minutes.

Invert the lasagna cake onto a large serving plate. Sprinkle with parmesan and optional basil. Serve and enjoy!

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Quick tip: Use a mix of ground beef, pork or turkey for a tasty meaty filling.

Recipe and image courtesy of Tip Buzz