Lasagna Party Ring
Description
This is a perfect dish to for a party as an appetizer or even as a main dish. Serve garlic toast and a side salad with it, if desired.
Ingredients
18 lasagna noodles, cooked
3 T. canola oil, plus more for greasing
½ onion, diced
4 cloves garlic, minced
¾ lb. 80% lean ground beef
¾ lb. ground sweet Italian sausage
1 t. salt
1 t. black pepper
28 oz. crushed tomato
15 oz. ricotta cheese
½ c. shredded Parmesan cheese, plus more for serving
¼ c. fresh basil, chopped, plus more for serving
1 egg
2 c. shredded mozzarella cheese
½ c. marinara sauce, for serving
non-stick cooking spray
Directions
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Cook the noodles in a large pot of well salted boiling water until al dente, about 2 minutes less than package directions. Drain; carefully lay the cooked noodles on an oiled baking sheet, oiling any overlapping noodles to prevent sticking.
Preheat oven to 375 degrees.
In a large pot over high heat, add canola oil, onion and minced garlic; cook until it begins to brown, stirring occasionally, 2-3 minutes. Add the beef, sausage, salt and pepper; cook, breaking up the meat while stirring, until all moisture has evaporated and meat is starting to brown on the edges, 4-5 minutes. Add the tomato sauce; reduce heat to low; simmer until sauce becomes extremely thick, almost like paste, stirring occasionally, 10-15 minutes. Remove from the heat.
In a medium bowl, combine ricotta and Parmesan cheeses, basil and egg; mix until smooth; set aside.
Slice 6 of the lasagna noodles in halves to serve as the layers in between the meat and cheese mixture.
Spray a bundt pan with non-stick cooking spray; lay 12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should run up the center of the pan, and the other end should hang over the sides.
Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles to help bind the noodles together when cooked. Spread half of the meat mixture evenly in a ring over the top of the mozzarella; lay half of the cut noodle pieces over the top to create a noodle layer. Spread all of the ricotta mixture over the noodles in an even ring; layer with the remaining noodles and the meat sauce.
Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern. Sprinkle the remaining mozzarella evenly on top.
Bake for about 45 minutes, or until the cheese is a deep golden brown.
Cool for about 1 hour, then carefully invert the ring onto a cutting board. Slice the ring; top with extra Parmesan cheese and basil.
Place a small bowl filled with marinara sauce in the center of the ring for dipping.
Serve.
10 servings.