Buzz
The middle piece of lasagna is typically the most gooey, visually appealing, and highly coveted part of the dish, as it’s shielded by layers on all sides and often boasts the ideal ratio of filling. But the real magic lies in the crispy edges, where the cheese forms a satisfying crunch. For those who love the edge experience, there’s an easy way to get that crispy goodness on the sides, top, and bottom of each bite: Make an inside-out lasagna cake.
This lasagna cake was inspired by one of my slightly frustrating traits: I’m not a fan of excess tomato sauce. More specifically, I like a perfect sauce-to-noodle ratio, leaning toward less sauce. The more exposed noodles on the edges, which get toasted and chewy, the better. This same mentality is why I adore dishes like spaghetti pie or tahdig; crispy starches always win me over, and this dish is crafted with that preference in mind. The inside-out lasagna is made in a round cake pan, with the noodles primarily on the outside and the filling nestled within, so each bite offers the ideal combination of filling and crunchy top. There’s a thick meat sauce involved, of course, made by reducing jarred tomato sauce to get rid of excess moisture. The result is a toasted, cheesy, meaty, layered masterpiece surrounded by a crispy noodle shell.
As with any lasagna, you’ll need to prepare all the components before you start layering. These components include a meat sauce, cheese mixture, and noodles. Boil around 10-15 lasagna noodles until they’re soft and flexible. In a small bowl, combine roughly a cup and a half of ricotta cheese with an egg and your preferred seasonings. (I added garlic powder, basil, and oregano.) Cook the meat sauce over medium heat in a wide skillet to reduce excess water. I used Rao’s bolognese sauce, added ground turkey and onion, and cooked for about 10 minutes until the liquid evaporated and the sauce thickened. I ended up with about two cups of rich meat sauce.
The assembly process is where things differ a bit. I used a 9-inch round cake pan, preparing it the same way I do for cakes—by buttering the entire interior and placing a parchment circle at the bottom, since I intended to flip it and serve it upside down. Alternatively, you could make it in a cast iron skillet and serve it directly from there. (No need for parchment, and you’ll likely get crispier edges.) Begin by lining the bottom with pasta noodles, overlapping them slightly to create a ‘pasta bucket’. The extra noodles should rise up the sides and hang over the edge. If some areas lack hanging noodles, tear noodles in half and place them along the walls, radiating outward like a sunburst. This will provide more coverage, and the excess noodles will fold over later. Since I was planning on flipping it, I created a small decorative pattern at the bottom, though this step isn’t necessary unless you plan to invert it.
Start by spreading a thin layer of the ricotta mixture at the bottom, then add chunks of mozzarella. Layer half of the meat mixture on top, followed by a layer of pasta noodles. For this layer, avoid any excess noodles hanging over, and simply tear and angle the pieces to form a single layer. Repeat with the remaining ricotta mixture, mozzarella, and meat sauce. Fold the overhanging pasta edges over the top, making sure they overlap naturally without leaving any bare spots. If too many noodles overlap in one area, spritz or brush with olive oil between the layers; this will help them fry slightly and crisp up. After wrapping the top, spray the entire surface with olive oil. Cover with lightly buttered foil and place another cake pan or a cast iron skillet on top to weigh it down. Bake at 350°F for 20-25 minutes, or until it’s bubbling. Remove the weight and foil, then broil for five minutes.
The lasagna cake should be bubbling and topped with crispy, semi-fried noodles. If you’re a fan of indulgent toppings or the contrast of crunchy noodles and melty cheese, add a couple of spoonfuls of sauce and a generous layer of mozzarella before broiling. Keep in mind that if you do this, you won’t be flipping the cake out of the pan, making it even easier for you.
If you skipped the topping, let the cake cool for 20 minutes, then flip it out of the pan onto a plate. If you want the crispy, broiled side on top, flip it once more onto another plate. Sprinkle with grated parmesan cheese and cut into slices like a cake. (This might be the kind of cake I request for my next birthday.) Leftovers can be stored in the fridge for up to five days.
Inside-Out Lasagna Cake
Ingredients:
2 cups of meat sauce (reduced to remove excess water)
10 ounces ricotta cheese
1 egg
Garlic powder, oregano, salt, basil, or other seasonings to taste
10 ounces fresh mozzarella cheese
12-14 lasagna noodles, boiled
Olive oil for brushing or spraying
Preheat your oven to 350°F. Grease a cake pan with butter and place a parchment circle at the bottom. If you’re using a cast iron skillet, coat the skillet with butter.
Combine the ricotta cheese with the egg and your preferred seasonings. Line the cake pan (or skillet) with pasta sheets, letting them hang over the edges and radiate outward, slightly overlapping. Tear any pasta sheets in half to fill in any gaps.
Spread half of the ricotta mixture into the bottom, then top with half of the mozzarella. Add half of the meat sauce over the cheese, followed by a layer of pasta. Arrange the noodles precisely inside the pan without letting them drape over the sides. Top with the remaining ricotta mixture, followed by another layer of mozzarella and meat sauce. Fold the overhanging pasta pieces over to encase the top of the lasagna cake. Any overlapping layers can be sprayed or brushed with oil to help them crisp up. After wrapping the top, lightly coat it with oil. Cover with buttered foil and place another cake pan or cast iron skillet on top to weigh it down.
Bake at 350°F for 20-25 minutes. Remove the weight and foil, then broil for an additional five minutes. Let the cake cool for 20 minutes before flipping it out of the pan, or serve it directly from the skillet.
