Preheat the oven to 350°F. Cut the crust off of the slices of white bread and flatten each slice with a rolling pin.
Stir together the minced garlic, chopped parsley, and melted butter, then brush the butter mixture over both sides of each slice of bread.
Brush melted butter over the interior of the bundt cake pan, then line it with the slices of garlic bread.
Slice the cooked lasagna noodles lengthwise, then add a layer of cooked lasagna noodles on top of the layer of garlic bread. Slice the pieces of cheese lengthwise, then add a layer of cheese on top of the lasagna noodles.
Melt the butter in a saucepan, stir in the flour, and let the mixture heat up. Add in the milk, grated parmesan cheese, salt & pepper, then stir everything together until it becomes a smooth, creamy sauce. Pour ⅓ of the béchamel sauce on top of the layer of cheese in the bundt cake pan.
Sauté the diced onion and minced garlic in a frying pan with a small amount of vegetable oil until the onions become translucent. Add in the ground beef and fry it until it becomes golden brown. Add the tomato paste to the meat, then deglaze the pan with the diced tomatoes. Let everything heat up, then let it simmer briefly. Season the Bolognese sauce with red pepper flakes, salt & pepper, then stir in the heavy cream.
Spoon ½ of the Bolognese sauce into the bundt cake pan. Add another layer of lasagna noodles, followed by another layer of cheese. Pour in another ⅓ of the béchamel sauce, then add the rest of the Bolognese sauce.
Place the final layer of lasagna noodles and slices of cheese on top. Cover the slices of cheese with the remainder of the garlic bread.
Transfer the bundt pan to the oven and bake the garlic bread lasagna ring at 350°F for 30 minutes, until golden brown. Once it's done baking, flip it over onto a serving plate and serve the garlic bread lasagna ring with the rest of the béchamel sauce.
