Name: Lasagna Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: For the Bolognese Sauce; 1 lb ground beef (or beef, pork & veal mix); 2 tbsp extra virgin olive oil; 1/2 yellow onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 4 garlic cloves, minced; 1/2 cup white or red wine; 1 tbsp tomato paste; 14 oz crushed tomatoes; 1/4 cup heavy cream; 1/4 tsp ground nutmeg; Salt to taste; For the Mornay Sauce; 2 tbsp salted butter; 2 tbsp all-purpose flour; 1 cup whole milk; 1/3 cup Parmigiano Reggiano, finely grated; For Assembly; Fresh pasta sheets, cut into circles; 8 oz whole milk mozzarella, shredded; 1/2 cup Parmigiano Reggiano, grated; 16 oz whole milk ricotta; 2 tbsp Italian parsley, finely chopped; Extra virgin olive oil, to finish

Lasagna Cake: Your New Favorite Showstopper (and Yes, It’s Exactly What It Sounds Like!)

Hey friends, Wyatt here—spatula in one hand, a big ol’ grin on my face—because today? We’re throwing pasta rules out the window and building a LASAGNA CAKE. Imagine every cozy, cheesy, meaty layer of your grandma’s Sunday lasagna… but stacked tall like a celebration cake. No fondant here, just silky fresh pasta, slow-simmered Bolognese, clouds of ricotta, and a golden Mornay sauce that’ll make you wanna lick the spoon. This isn’t just dinner; it’s a conversation starter, a table-centerpiece, and proof that comfort food can be downright glamorous. Whether you’re feeding a crowd or treating yourself to a “heck yes, I deserve this” moment, this recipe’s your ticket. Don’t worry—I’ll walk you through every step, spill my favorite kitchen hacks, and keep things real. Ready to turn heads and taste buds? Let’s bake some magic.

Why Lasagna Cake? Blame My Nana’s Flair for Drama

Lasagna Cake

Print Recipe

Yes, it’s exactly what it sounds like — all the cheesy, meaty magic of lasagna, stacked into a jaw-dropping cake. With layers of fresh pasta, rich Bolognese, creamy mornay, and luscious ricotta, it’s a showstopper for any gathering or just a decadent night in. Forks up — let’s build this beauty.

Author: Wyatt Porter
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 6–8 1x

Ingredients

Scale

For the Bolognese Sauce

1 lb ground beef (or beef, pork & veal mix)

2 tbsp extra virgin olive oil

1/2 yellow onion, chopped

1 carrot, chopped

1 celery stalk, chopped

4 garlic cloves, minced

1/2 cup white or red wine

1 tbsp tomato paste

14 oz crushed tomatoes

1/4 cup heavy cream

1/4 tsp ground nutmeg

Salt to taste

For the Mornay Sauce

2 tbsp salted butter

2 tbsp all-purpose flour

1 cup whole milk

1/3 cup Parmigiano Reggiano, finely grated

For Assembly

Fresh pasta sheets, cut into circles

8 oz whole milk mozzarella, shredded

1/2 cup Parmigiano Reggiano, grated

16 oz whole milk ricotta

2 tbsp Italian parsley, finely chopped

Extra virgin olive oil, to finish

Instructions

Make the Bolognese: Sauté onion, carrot, celery in olive oil until soft. Add garlic and meat, cooking until browned. Deglaze with wine. Stir in tomato paste, tomatoes, nutmeg, and simmer 30 mins. Finish with cream.

Prepare the Mornay: In a pan, melt butter, whisk in flour and cook 2 mins. Slowly add milk, stirring until thick. Mix in Parmigiano.

Assemble the cake: Layer pasta circles with Bolognese, ricotta, mozzarella, Mornay, and Parmigiano. Repeat to build your “cake.”

Bake & finish: Bake at 375°F (190°C) for 25–30 mins until bubbly and golden. Drizzle with olive oil and sprinkle parsley on top.

Serve slices: Let rest 10 minutes before slicing. It holds together beautifully!

Notes

A celebration of lasagna in layered form — every bite is rich, creamy, and deeply satisfying. Make it once, and you’ll be dreaming about it forever.

Picture this: my Nana’s 70th birthday bash, me—a gangly teen—determined to impress her with something wilder than her famous peach cobbler. I’d seen a towering pasta “cake” in some old Italian cookbook and thought, “Nana loves lasagna. Nana loves cake. Why not both?” Cue the chaos! I accidentally used oven-ready noodles (rookie move!), which puffed up like accordions, and my first Mornay sauce looked like lumpy wallpaper paste. But when I carried that lopsided, saucy behemoth to the table? Nana’s cackle could’ve shattered glass. “Wyatt Porter, you magnificent mess!” she howled, stabbing her fork right into the center. And you know what? It tasted like pure joy—even with the crunchy noodle bits. That’s the beauty of cooking, y’all: sometimes the wobbly, imperfect attempts taste best because they’re served with love (and a side of laughter).

Grocery List & Pro Tips: Building Blocks of Deliciousness

For the Bolognese Sauce:

1 lb ground beef – Chef’s insight: Go for 80/20 fat ratio! Juicier layers. Swap with Italian sausage or a beef/pork/veal mix for extra depth.
2 tbsp extra virgin olive oil – Sub tip: Bacon fat works wonders here if you’re feeling indulgent.
1/2 yellow onion + 1 carrot + 1 celery stalk (chopped) – Pro hack: Pulse in a food processor for a fine “soffritto” that melts into the sauce.
4 garlic cloves (minced) – Chef’s rant: Please, no jarred stuff! Fresh garlic is non-negotiable.
1/2 cup white or red wine – Sub tip: Swap with beef broth + 1 tsp balsamic vinegar if avoiding alcohol.
1 tbsp tomato paste – Insider trick: Fry it in the pan 1 minute before adding tomatoes—it deepens the flavor!
14 oz crushed tomatoes – Brand love: San Marzano tomatoes = sweet, low-acid bliss.
1/4 cup heavy cream + 1/4 tsp nutmeg – Why? Cream tames acidity; nutmeg adds warmth. Don’t skip!

For the Mornay Sauce:

2 tbsp salted butter – Sub tip: Unsalted butter + pinch of salt works too.
2 tbsp all-purpose flour – Gluten-free? Use cornstarch or rice flour (same amount).
1 cup whole milk – Pro warning: Skim milk makes a sad, thin sauce. Whole or bust!
1/3 cup Parmigiano Reggiano – Chef’s plea: Grate it yourself. Pre-grated won’t melt as smoothly.

For Assembly:

Fresh pasta sheets (cut into circles) – Hack: No fresh pasta? Boil lasagna noodles, then use a biscuit cutter!
8 oz whole milk mozzarella (shredded) – Texture tip: Low-moisture mozzarella prevents sogginess.
1/2 cup Parmigiano (grated) – Budget swap: Pecorino Romano works, but it’s saltier.
16 oz whole milk ricotta – Secret: Drain it in a sieve 30 mins first—no watery layers!
2 tbsp Italian parsley – Sub tip: Basil or chives for a twist.

Let’s Build This Beauty: Layer by Saucy Layer

Step 1: Bolognese Bliss
Heat olive oil in a Dutch oven over medium. Toss in onion, carrot, and celery—sauté 5 mins until they’re soft and smelling like heaven. Add garlic; stir 1 minute (don’t let it brown!). Crumble in the ground beef, breaking it up with a wooden spoon. Cook until no pink remains (about 7 mins). Now, the fun part: pour in the wine! Let it bubble and reduce by half (2 mins), scraping up those crispy bits at the bottom—that’s FLAVOR GOLD. Stir in tomato paste, crushed tomatoes, nutmeg, and a big pinch of salt. Reduce heat to low, cover, and simmer 30 mins. Finish with cream. Wyatt’s tip: Taste and adjust salt now. It should be bold—the pasta will mellow it later!

Step 2: Magic Mornay
Melt butter in a saucepan over medium heat. Whisk in flour—cook 2 mins until it smells nutty (this cooks out the raw flour taste). Slowly pour in milk, whisking constantly! It’ll thicken as it heats (about 5 mins). Remove from heat, then whisk in Parmigiano until silky. Cover with plastic wrap touching the surface (prevents skin). Hack: If lumpy, blend it with an immersion blender. We’ve all been there!

Step 3: Stack Attack
Preheat oven to 375°F (190°C). Grab a 9-inch springform pan—grease it! Place a pasta circle in the center. Spread 2 tbsp Bolognese over it, then dollop 1 tbsp ricotta, sprinkle 2 tbsp mozzarella, drizzle 1 tbsp Mornay, and dust with Parmigiano. REPEAT 5-6 times, pressing layers gently (don’t smash). End with pasta on top. Pro move: Reserve 1/4 cup Mornay for the final layer! Top last pasta layer with remaining Mornay, mozzarella, and Parmigiano.

Step 4: Bake & Glow Up
Bake 25-30 mins until golden and bubbling like a volcano. Let it rest 10 mins (CRUCIAL—or it’ll slide apart!). Run a knife around edges, then release the springform. Drizzle with olive oil, sprinkle parsley, and—mic drop—slice like a cake!

How to Serve Your Masterpiece

Slide a cake server under each wedge and lift onto plates. Pair with a crisp arugula salad (lemon vinaigrette cuts the richness) and garlic bread for scooping runaway sauce. For true drama, garnish with fresh basil leaves and a sprinkle of chili flakes. And please—let everyone see that gorgeous cross-section before digging in! This baby feeds 6-8 hungry souls (or 4 very ambitious ones).

Shake It Up: 5 Delicious Twists

Veggie Wonder: Swap Bolognese with roasted mushrooms + lentils. Use spinach ricotta (mix 10 oz thawed spinach into ricotta).
Spicy Arrabbiata: Add red pepper flakes to Bolognese + swap Mornay for spicy goat cheese béchamel.
Seafood Tower: Replace meat with shrimp + scallops in garlic-tomato sauce. Use a lemon-herb ricotta!
Breakfast Lasagna Cake: Layers of scrambled eggs, crispy bacon, hash browns, and cheddar sauce. Brunch game = won.
Gluten-Free: Use GF pasta sheets and cornstarch in Mornay. Same epic structure!

Wyatt’s Real-Talk Kitchen Confessions

Okay, full disclosure: my first lasagna cake looked like it survived a earthquake. Why? I skipped the resting time and dove in like a raccoon at a dumpster. Lesson learned! Let it settle—those layers need to cozy up. Over the years, I’ve tweaked this bad boy: adding nutmeg to Bolognese (Nana’s secret), using a springform pan (game-changer!), and always—ALWAYS—draining the ricotta. Funny story: once subbed zucchini slices for pasta during a “healthy phase.” It wept. So. Much. Water. We ordered pizza. Moral? Some rules exist for a reason—but never be afraid to play! This recipe’s resilient. Make it yours.

Your Burning Questions, Answered

Q: Can I assemble this ahead?
A: Absolutely! Build the cake (unbaked) in the springform pan, cover, and refrigerate overnight. Add 10-15 mins to bake time since it’ll be cold. Or freeze it (unbaked) for up to 3 months—thaw in fridge before baking.

Q: Why did my Mornay sauce break/grainy?
A: Two culprits: heat or cheese. Too-hot milk curdles the sauce. Heat it gently! And always remove sauce from heat before adding cheese. If it breaks, whisk in 1 tbsp cold milk or cream—it should come back.

Q: Help! My cake collapsed when I sliced it.
A: Did it rest 10 mins? Resting lets layers set. Also, over-saucing = slippage. Use just enough to coat—not drown—each layer. Press gently while stacking!

Q: Can I use no-boil lasagna noodles?
A: Yes, but par-boil them 2 mins first! They need flexibility to curve in the pan. Skip this, and you’ll have crunchy layers.

Nutritional Snapshot (Per Serving, based on 8 servings)

Final Thoughts

There’s just something magical about turning a humble classic into a full-on spectacle, and this Lasagna Cake? She’s got the drama and the comfort. Whether you’re celebrating, feeding the crew, or just feel like stacking your carbs with a little flair, this recipe delivers every time. Don’t sweat the drips or tilts—just like life, the good stuff’s in the messy layers. So grab your springform, pour a glass of red, and remember: if your lasagna stands tall and proud (even if it leans a little), you’re doing it just right.