Lasagna Cake

Difficulty Level: Moderate

Total Time: 2.5 hours

Serving Size: 4 servings

Ingredients:

Bolognese Sauce:

• 1 lb. ground beef (if you can find a beef, pork & veal mixture use that)

• 2 tbsp. extra virgin olive oil

• 1/2 yellow onion, chopped

• 1 large carrot, chopped

• 1 stalk of celery, 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

  
  

Mornay Sauce:

• 2 tbsp. salted butter

• 2 tbsp. all-purpose flour

• 1 cup whole milk

• 1/3 cup Parmigiano Reggiano, finely grated

Lasagna:

• Fresh pasta sheets, cut into circles

• 8 oz. whole milk mozzarella, shredded

• 1/2 cup Parmigiano Reggiano, grated

• 2 tbsp. Italian parsley, finely chopped

• 16 oz. whole milk ricotta

• Extra virgin olive oil to finish

  
  

Tip: To reduce cooking time, use store bought pasta sheets and Bolognese sauce.

Directions:

Bolognese Sauce (can be made a day ahead):

1. Add the olive oil to a heavy bottomed pot and sauté the onion, carrot and celery over medium heat until soft.

2. Add the garlic and ground beef to the pot, crumbling the meat with a wooden spoon.

3. Once the meat is fully cooked, add the tomato paste then stir in the wine to deglaze.

4. Add the crushed tomatoes and salt to taste. Let simmer on low heat for 15-20 minutes.

5. Remove from heat and stir in the heavy cream and nutmeg.

   
   

Mornay Sauce (can be made a day ahead):

1. In a small pot over low heat, melt the butter and stir in the flour.

2. Once a thick paste-like texture has developed, slowly whisk in the milk.

3. Once the mixture has thickened, whisk in the grated Parmigiano. Set aside to let cool.

Lasagna:

1. Bring a large pot of water to a boil and preheat the oven to 375°F.

2. Meanwhile, use a cutter to cut circles from the fresh pasta sheets the size of the springform pan you're using.

3. Once the water comes to a boil, add plenty of salt. Drop in the pasta rounds for about 1 minute until al dente. Remove from the pot and set aside to let cool.

4. To assemble the lasagna cake, layer the pasta rounds, bolognese, mornay sauce, mozzarella and Parmigiano in a springform pan.

5. Bake the lasagna for 15-20 minutes.

6. Add the ricotta to a blender and blend until smooth and glossy. Add to a piping bag and set aside.

7. Remove the lasagna from the oven and top with whipped ricotta, parsley sprinkles and a drizzle of extra virgin olive oil.