Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A perfect buffet table centerpiece with noodles, meat, and cheese.

Recipe Summary

20 mins
1 hr
20 mins
1 hr 40 mins
1 ring


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

  • Heat a large skillet over medium-high heat while the lasagna noodles are cooking. Add beef, onion, and garlic. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in tomato sauce. Reduce heat to medium-low and cook until flavors blend, 6 to 10 minutes.

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8- to 10-cup fluted tube pan (such as Bundt®).

  • Cut lasagna noodles in half and line them in the prepared pan in overlapping layers resembling shingles. Spoon 1/3 of the beef sauce into pan.

  • Mix ricotta cheese, Parmesan cheese, egg, basil, salt, and pepper together in a bowl. Layer 1/2 of the ricotta mixture into the prepared pan. Add 1/2 the Italian cheese blend. Add the next 1/3 of beef sauce and remaining 1/2 of ricotta mixture. Finish with the last 1/3 of beef sauce. Fold over the overhanging noodles. Sprinkle the remaining Italian cheese blend on top.

  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), about 45 minutes. Cover with a tent of aluminum foil, and allow to rest in a warm area for 20 minutes. Flip over and cut into wedges using a serrated knife.

Nutrition Facts

452 calories; protein 24.5g; carbohydrates 46.9g; fat 18.6g; cholesterol 74.4mg; sodium 641mg. Full Nutrition