This lasagna cake sprung from one of my irritating personality traits: I dislike large quantities of tomato sauce.
The more naked noodles on the edges that end up toasted and chewy, the better.
There is a sauce, of course, but its a thick meat sauce.
The jarred sauce it calls for is cooked to evaporate excess tomato water.
As when making any lasagna, you must ready the components before you dive in layering.
The elements include a meat sauce, the cheese section, and the noodles.
Boil about 10-15 lasagna noodles until soft and pliable.
(I used a bit of garlic powder, basil and oregano in mine.)
I ended up with about two cups of reduced meat sauce.
Its the assembly thats a bit different.
However, you could build it in a cast iron skillet and serve it straight out of there.
(No need to line it with parchment, and youll probably get crispier sides.)
Line the bottom with pasta noodles and overlap them slightly to create a pasta bucket.
The excess noodle should climb up the sides and drape over the wall.
This will also ensure more coverage, and theyll be folded over later.
Put a thin layer of the ricotta mixture on the bottom, followed by some hunks of mozzarella.
Smear half of the meat mixture on top, then lay down a layer of pasta noodles.
Repeat with the other half of the ricotta mixture, mozzarella, and meat sauce.
Once youre finished wrapping the top, spray the entire top surface of the noodles with olive oil.
Bake at 350F for 20-25 minutes, or until bubbling.
Remove the weight and the foil and broil for five minutes.
The lasagna cake should be bubbly and topped with delicious, semi-fried, crunchy noodles.
If you want the crispy, broiled side up, flip it over again onto another plate.
Top with grated parmesan cheese and slice it like a cake.
(This might be the kind of cake I ask for on my next birthday.)
Leftovers keep in the fridge for up to five days.
Line a cake pan with butter and a parchment circle at the bottom.
If using a cast iron skillet, coat the skillet with butter.
Mix the ricotta cheese with the egg and seasonings.
Spread half of the ricotta mixture into the bottom and top with half of the mozzarella cheese.
Spread half of the meat mixture on the cheese layer, and top with a layer of noodles.
Fit this layer of noodles exactly into the pan, they should not drape over the edges.
Cover with the other half of the ricotta mixture, and repeat the mozzarella, and sauce layers.
Taking the draped piece, flip them over so they encase the top of the lasagna cake.
Any layers that overlap can be sprayed or brushed with oil to allow them to get crunchy.
After the cake is wrapped on the top, spray with a light coating of oil.
Bake at 350F for 20-25 minutes.
Remove the weight and the foil and broil for another five minutes.
