Layered Lasagna Cake Recipe

Layered Lasagna Cake Recipe

Introduction

Take your traditional lasagna to the next level with this show-stopping

Layered Lasagna Cake!

Imagine layers of pasta, creamy béchamel, hearty meat sauce, and gooey cheese stacked like a cake, then baked to golden perfection. It’s a feast for both the eyes and the palate, offering all the familiar flavors of lasagna in a new, striking presentation.

Ingredients

For the meat sauce:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500g ground beef or pork (or a mix)
• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the béchamel sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups (720ml) milk, warmed
• ½ teaspoon nutmeg
• Salt and pepper to taste

For assembly:

• 10–12 lasagna sheets, cooked according to package instructions
• 2 cups (200g) shredded mozzarella cheese
• ½ cup (50g) grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions

1. Prepare the meat sauce:

• Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened.
• Add the ground meat and cook until browned, breaking it apart with a spoon.
• Stir in the crushed tomatoes, tomato paste, sugar, oregano, and basil. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper, then set aside.

2. Make the béchamel sauce:

• In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1–2 minutes to create a roux.
• Gradually pour in the warm milk while whisking to avoid lumps. Cook until the sauce thickens, about 5 minutes.
• Season with nutmeg, salt, and pepper. Remove from heat and set aside.

3. Cook the lasagna sheets:

• Cook the lasagna sheets in salted boiling water according to the package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.

4. Assemble the lasagna cake:

• Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan or cake pan with butter.
• Place a cooked lasagna sheet at the base, trimming to fit if needed. Spread a thin layer of béchamel sauce, followed by a layer of meat sauce, and sprinkle with mozzarella and Parmesan.
• Repeat the layers, alternating sauces and cheese, until the pan is full or you run out of ingredients. Finish with a generous layer of cheese on top.

5. Bake the lasagna cake:

• Cover the pan loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is golden and bubbling.

6. Cool and serve:

• Allow the lasagna cake to cool for 10–15 minutes to set. Carefully release it from the springform pan and garnish with fresh basil if desired. Slice into wedges like a cake and serve warm.

Tips for Success

• Layering precision: For a clean presentation, use a spatula to spread the sauces evenly across each layer.
• Springform pan: If you don’t have one, a deep cake pan lined with parchment paper works too.
• Make ahead: Prepare the lasagna cake a day in advance, refrigerate, and bake before serving for even richer flavors.

Conclusion

The Layered Lasagna Cake is more than just a meal; it’s a culinary centerpiece that’s sure to impress. Its towering layers of pasta, sauce, and cheese bring all the comfort of lasagna in a unique format. Perfect for family dinners, potlucks, or celebrations, this dish is guaranteed to steal the show. Try it today and let the compliments roll in!

Would you like me to adapt this recipe to include vegetarian or gluten-free options? 😊