Bundt Pan Lasagna

Bundt Pan Lasagna
Bundt Pan Lasagna

Ingredients

  • Nonstick cooking spray, for the bundt pan
  • Kosher salt
  • 15 lasagna noodles (from a 1-pound package)
  • 1 Tbsp. olive oil
  • 1 lb. ground beef
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 24 oz. jar marinara sauce
  • 10 oz. box frozen chopped spinach, thawed
  • 16 oz. BelGioioso Ricotta con Latte® cheese
  • 1/2 cup BelGioioso Grated Parmesan cheese, plus more for topping
  • 2 large eggs
  • 16 oz. BelGioioso Fresh Mozzarella cheese, thinly sliced
  • 2 Tbsp. chopped fresh flat-leaf parsley

Directions

Preheat oven to 375˚F. Spray a 10-cup bundt pan with cooking spray. Line a baking sheet with a clean kitchen towel or paper towels.

Bring a large pot of salted water to a boil. Cook the lasagna noodles to al dente according to the package directions. Drain the noodles and spread them flat on the prepared baking sheet to dry completely (you may need to create 2 to 3 layers to fit all of the noodles; put paper towels between each layer).

Meanwhile, heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the garlic and onion and continue to cook until the onion is softened, about 3 minutes. Stir in the marinara sauce and 1/2 cup water. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer for 5 minutes. Set aside.

Wrap the spinach in a clean kitchen towel and squeeze until very dry. Combine the spinach, BelGioioso Ricotta con Latte®, BelGioioso Parmesan, eggs and 1 teaspoon salt in a bowl and mix thoroughly.

Cut 3 of the noodles in half and set aside. Use the remaining 12 whole noodles to line the prepared bundt pan, laying them crosswise and overlapping like a fan, so that one end of each noodle goes up the center tube of the pan and the over hangs over the edge. Spoon half of the spinach mixture into the bottom, then arrange half of the BelGioioso Fresh Mozzarella slices on top. Drizzle 1 cup of sauce over everything, then top with the 6 reserved noodle halves so that they overlap. Repeat the layers with the remaining spinach mixture and Fresh Mozzarella and another 1 cup sauce. Fold over the overhanging edges of the noodles to enclose the lasagna. If the noodles are a little too long and cover the hole of the pan, use kitchen scissors to trim them.

Bake until the noodles on top are turning golden brown and starting to crisp up, 45 to 50 minutes. Let rest for 10 minutes, then invert the pan onto a cutting board or serving platter to unmold the lasagna. Reheat the remaning sauce and pour into the center. Sprinkle with the parsley and a little Parmesan. Slice and serve.

Ingredients

  • Nonstick cooking spray, for the bundt pan
  • Kosher salt
  • 15 lasagna noodles (from a 1-pound package)
  • 1 Tbsp. olive oil
  • 1 lb. ground beef
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 24 oz. jar marinara sauce
  • 10 oz. box frozen chopped spinach, thawed
  • 16 oz. BelGioioso Ricotta con Latte® cheese
  • 1/2 cup BelGioioso Grated Parmesan cheese, plus more for topping
  • 2 large eggs
  • 16 oz. BelGioioso Fresh Mozzarella cheese, thinly sliced
  • 2 Tbsp. chopped fresh flat-leaf parsley

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