Aromatic Bolognese sauce, pasta, golden brown cheese crust and all in one dish - we love lasagna! The Italian classic is oven bliss at its finest and is definitely one of our favorite dishes of all time! Classic like the Italian, spinach lasagne, low carb or even vegan - there are now endless lasagna recipes that taste delicious! As passionate hobby chefs, we at Deavita love surprising our loved ones with a wide variety of delicacies. Our lasagna ring recipe is a fun and creative way to do thatItalian dish with a differenceto serve. But enough talk – read on and enjoy!
After weNo bake Oreo cheesecakehave done, we would now like something hearty. Instead of the traditional casserole dish, in our lasagne ring recipe the noodles are arranged in a ring shape in a bundt pan and then baked in the oven until golden brown. The dish transports us to Italy after the first bite and is guaranteed to be a hit at the next garden party, we promise.
Ingredients for 10 servings
- 18 lasagna sheets
- 1 medium onion
- 4 cloves of garlic
- 350 grams of lean ground beef
- 350 grams of Italian sausage
- 800 grams of diced canned tomatoes
- 430 grams of ricotta cheese
- 60 grams of Parmesan, grated
- 200 grams of mozzarella, grated
- 1 No
- 110 Gramm Marinara-Sauce
- 40 ml olive oil + more for greasing the mold
- 1 teaspoon each salt and pepper
preparation
- Cook lasagna sheets in boiling salted water according to package instructions until al dente.
- Drain well and place on a greased baking tray.
- Preheat the oven to 190 degrees.
- Heat olive oil in a large pot over medium heat.
- Chop the onions and garlic finely, add them to the pot and fry for 2-3 minutes until translucent.
- Add the minced meat and sausage and season with salt and pepper.
- Cook, stirring constantly, for 4-5 minutes, or until the minced meat begins to brown.
- Add diced tomatoes, reduce heat and simmer, stirring occasionally, until sauce has thickened slightly, 10-15 minutes.
- Place the ricotta, parmesan, basil and egg in a medium bowl and whisk until smooth.
- Halve 6 of the lasagna sheets - these will serve as layers between the cheese mixture and the meat.
- Lightly grease a bundt pan with olive oil and place 12 lasagna sheets on the base, overlapping each other - one end should run up in the middle of the pan and the other should hang over the edge.
- Sprinkle half of the mozzarella on the base over the pasta and spread half of the meat mixture on top.
- Place half of the cut noodles on top to create a layer of noodles.
- Then spread the ricotta mixture on top, then top with the remaining noodles and the remaining meat sauce.
- Fold the edges of the lasagne sheets back towards the middle and sprinkle with the remaining mozzarella.
- Bake for about 45-50 minutes until golden brown and remove from the oven.
- Let it cool for about 1 hour, carefully turn the lasagne ring over and place it on a cutting board.
- Cut into slices, pour the marinara into a bowl for dipping and place in the middle.
- And voilà – the lasagne ring recipe is so easy!
Prepare the lasagna ring vegan
And for everyone who eats a plant-based diet, we also have the perfect vegan lasagne ring recipe that tastes just as delicious and creamy.
Ingredients
- 18 lasagna sheets
- 180 grams of red or brown lentils
- 900 Gramm Marinara-Sauce
- 130 grams of raw cashews
- 450 Gramm fester Tofu
- 35 grams of nutritional yeast
- 450 grams of vegan mozzarella
- 70 grams of baby spinach
- 1 teaspoon each dried basil, oregano and garlic powder
- The juice of 1 lemon
- Salt and pepper
preparation
- Put the lentils with 550 ml water in a large pot and bring to the boil over medium heat.
- Let simmer for about 20 minutes.
- Drain the lentils well in a fine sieve, return them to the pot and mix with the marinara sauce.
- Preheat the oven to 180 degrees.
- Place cashews in the blender and process into a crumbly mixture.
- Drain the tofu well and add it to the blender along with nutritional yeast, lemon juice and spices.
- Blend well until you get a smooth mixture. If it is too thick, add 1-2 tablespoons of water.
- Cut 6 of the lasagne sheets in half.
- Grease a Bundt cake tin with a little olive oil and place 12 of the lasagne sheets on the bottom, overlapping each other.
- Sprinkle with half of the vegan mozzarella and top with the lentil bolognese.
- Spread the spinach on top and then place half of the cut lasagna sheets on top.
- Spread with vegan ricotta and place remaining pasta on top.
- Fold the edges of the lasagna sheets back towards the middle and sprinkle with the remaining vegan mozzarella.
- Cover with aluminum foil and bake for about 50 minutes.
- Let cool for 1 hour and carefully turn the lasagne ring over.
- Serve with a little marinara sauce if you like and your vegan lasagna ring is ready!
Also super tasty:Pumpkin Lasagna with Salmon: Try this twist on the Italian classic!
