Lasagna Cake
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.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 6–8 1x
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
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.
Find it online: https://flavorscroll.com/lasagna-cake/