Bundt-Pan Lasagna
It’s everyone’s favorite pasta dinner served with a beautiful twist! Perfect to treat your mom this Mother's Day!
Yield: 10 servings | Prep time: 30 min | Cook time: 60 minutes
Ingredients:
- 4 cups grated mozzarella cheese
- 1 pound ricotta cheese
- 2 eggs, whisked
- ½ cup chopped flat-leaf parsley
- 1¾ cups chopped spinach
- Kosher salt
- Freshly cracked black pepper
- 1 teaspoon dried oregano
- 2 pounds lasagna, cooked al dente
- 4 cups homemade or jarred tomato sauce
- 2½ tablespoons extra virgin olive oil
Directions:
- Preheat oven to 350°F. Grease a 14-cup Bundt pan.
- Spoon 1 cup of tomato sauce on the bottom of the pan.
- In a medium-sized bowl, mix the three cheeses together. Add the whisked eggs, parsley and spinach. Season with salt, pepper and oregano.
- On a cutting board or a clean countertop, lay down 1 cooked lasagna noodle. Smear with 3 tablespoons of cheese mixture. Roll up noodle and place, rolled-side down, in the greased pan. Continue with remaining noodles until 1 layer is complete. Drizzle 1 cup of sauce over rolls.
- Add a second layer of noodles and drizzle with sauce. Continue layering until all the noodles, cheese and sauce have been used.
- Cover the pan with foil and bake at 350°F for 45 minutes. Uncover and continue baking another 15 minutes until cheese is bubbling and is a golden-brown color.
- Allow the lasagna to sit for at least 30 minutes before inverting on a serving platter. Alternatively, you can serve it right out of the pan!
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