Lasagna Cake

Nothing beats homemade lasagna for that authentic taste of Italy. Fresh pasta sheets, creamy béchamel sauce, mozzarella, tomatoes, and tender ground beef come together in perfect harmony to create this Neapolitan delight — a true match made in heaven.

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Dishes

Cuisine Italian

Servings slices

Equipment

Large Bowl
Oven

Ingredients

30 boiled lasagna sheets
100 g salami, sliced
160 ml béchamel sauce
300 g grated mozzarella
1 bunch basil
120 g roasted pine nuts
180 g grated parmesan
1 clove garlic
120 ml olive oil
500 g ground beef
120 g onions, diced
1 clove garlic, chopped
240 ml tomato sauce
salt and pepper to taste
1 tbsp dried basil

Instructions

Make a circle of lasagna sheets in a large bowl. The sheets should always be slightly overlapping.
The first layer is made up of salami slices. Mix several tablespoons of béchamel sauce with 2/3 cup of grated mozzarella before spreading this mixture on top of the salami slices. Place more lasagna sheets on top of the sauce. A further layer of salami slices, béchamel sauce and lasagna sheets is then added.
To prepare the pesto, chop up all of the ingredients needed for it and mix them. Add several tablespoons of the pesto on top of the lasagna before covering it with more sheets. Now add another layer of pesto and lasagna sheets.
Fry the ground beef for the sauce. Add the onions and garlic to the meat before pouring in the tomato sauce and seasoning with salt, pepper, and oregano. Bring the sauce to a boil and stir in the remaining mozzarella. Spoon a layer of sauce onto the lasagna. After covering the sauce, add a final layer of sauce and lasagna sheets to close up the cake. To finish, fold in any protruding lasagna sheets. Use some béchamel sauce to ensure the lasagna sheets stick together well.
Bake the Lasagna Cake at 300°F for 20 minutes.

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Notes