Olive Garden Lasagna Cake
This Olive Garden Lasagna Cake is a reimagined twist on the classic lasagna, where savory layers of pasta, rich meat sauce, and creamy cheese are stacked together in a round cake shape. The dish is not only delicious but also visually striking, making it a perfect choice for special occasions or an elevated weeknight meal. The combination of ground meat, tomato sauce, mozzarella, ricotta, and Parmesan cheeses creates a flavorful and hearty dish that will be a crowd-pleaser.
Equipment
- 1 9-inch round cake pan
- 1 Large skillet
- 1 large pot for boiling noodles
- 1 Wooden spoon or spatula
- 1 slotted spoon (for draining meat)
- 1 large spoon for layering
- Aluminum foil
- Measuring Cups and Spoons
- Parchment paper or kitchen towel (for drying noodles)
Ingredients
- 1 lb Ground Beef or Sausage
- 2 tbsp Olive Oil for sautéing
- 1 can 15 oz Tomato Sauce
- 1 can 6 oz Tomato Paste
- 3 cloves Garlic minced
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Dried Thyme
- 1/2 tsp Salt to taste
- 1/4 tsp Black Pepper to taste
- 12 Lasagna Noodles boiled and drained
- 1 1/2 cups Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- 2 Large Eggs
- Fresh Basil optional, for garnish
Instructions
Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the ground beef or sausage, breaking it up with a spoon as it cooks. Once browned, drain any excess fat. Add minced garlic and sauté for about 30 seconds. Stir in the tomato paste, cooking it for an additional minute. Add the tomato sauce, oregano, basil, thyme, salt, and pepper. Let it simmer for 20 minutes, stirring occasionally.
Cook the Noodles:
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions. Drain the noodles and lay them flat on parchment paper or a clean kitchen towel to avoid sticking.
Assemble the Lasagna Cake:
- Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan with cooking spray or olive oil. Start by spreading a thin layer of meat sauce at the bottom of the pan. Add a layer of lasagna noodles, trimming them to fit the pan. Top with a layer of ricotta cheese, then sprinkle with mozzarella and Parmesan. Repeat the layers, finishing with a top layer of mozzarella and Parmesan.
Bake the Lasagna Cake:
- Cover the pan with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly, and the top is lightly browned.
Let It Set:
- Remove the lasagna cake from the oven and let it sit for 10 minutes before slicing. This helps the layers firm up and makes for easier serving.
Serve:
- Garnish with fresh basil (if desired), slice, and enjoy!
Notes
- For a vegetarian version, you can swap the meat for sautéed mushrooms or plant-based ground meat.
- You can make this dish a day ahead and refrigerate it before baking. Just add an extra 10 minutes to the baking time if the cake is cold from the fridge.
- For extra flavor, consider adding a pinch of red pepper flakes to the sauce or incorporating sautéed onions and bell peppers into the meat sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 15-20 minutes.