Lasagna Cake

Layers of pasta, ricotta, mozzarella, pesto and meat sauce all enjoyed as they should be — by the slice.


  • 1 1/2 pounds lasagna noodles, cooked approximately 7 minutes
  • 1/4 cup olive oil
  • 3 cups ricotta, divided
  • 2 cups shredded mozzarella, divided
  • 4 cups tomato meat sauce
  • 2 cups basil pesto
  • 1 large egg, beaten


  1. Preheat oven to 350 degrees.
  2. Line a large oven-safe bowl with olive oil. Layer pasta, starting at the bottom of the bowl, slightly overlapping each other and resting over the lip of the bowl. Pour in 2 cups of ricotta and 1/2 cup of mozzarella as the first layer.

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