Lasagna Cake – A True Italian Masterpiece
Lasagna Cake
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Nothing beats homemade lasagna for that authentic taste of Italy. Fresh pasta sheets, creamy béchamel sauce, mozzarella, tomatoes, and tender ground beef come together in perfect harmony to create this Neapolitan delight — a true match made in heaven. When served this delicious dish, the pickiest of eaters among you may have one tiny gripe though: it can look a bit messy on the plate. Thankfully, there's now a solution to this aesthetic problem as we've come up with a way of keeping all that saucy goodness in check. We call it the Lasagna Cake and, as you can see, it's a real beauty! You may even feel pangs of remorse when it comes to cutting up this masterpiece.
You'll Need:
- 30 boiled lasagna sheets
- 3.5 oz salami, sliced
- 2/3 cup béchamel sauce
- 1 1/3 cups shredded mozzarella
For the pesto:
- 1 bunch basil
- 1/2 cup roasted pine nuts
- 3/4 cup grated parmesan
- 1 clove of garlic
- 1/2 cup olive oil
For the sauce:
- 18 oz ground beef
- 1/2 cup diced onions
- 1 chopped up clove of garlic
- 1 cup tomato sauce
- salt and pepper
- 1 tbsp dried basil
Here's How:
1. Make a circle of lasagna sheets in a large bowl. The sheets should always be slightly overlapping.
2. The first layer is made up of salami slices. Mix several tablespoons of béchamel sauce with 2/3 cup of shredded mozzarella before spreading this mixture on top of the salami slices. Place more lasagna sheets on top of the sauce. More salami slices, béchamel sauce, and lasagna sheets are then added.
3. To prepare the pesto, chop up all of the ingredients needed for it and mix them. Add several tablespoons of the pesto on top of the lasagna before covering it with more sheets. Now add another layer of pesto and lasagna sheets.
4. Fry the ground beef for the sauce. Add the onions and garlic to the meat before pouring in the tomato sauce and seasoning with salt, peeper, and oregano. Bring the sauce to the boil and stir in the remaining mozzarella. Spoon a layer of sauce onto the lasagna. After covering the sauce, add a final layer of sauce and lasagna sheets to close up the cake. To finish, fold in any protruding lasagna sheets. Use some béchamel sauce to ensure the lasagna sheets stick together well.
5. Bake the lasagna cake at 300°F for 20 minutes.
Lasagna Recipe by The Cake Boss | BVK EP07
The Cake Boss hits the kitchen with Chef Bryan Forgione to cook up his family favorite Grandma Maddalena's Lasagna! It's a delicious, classic Italian dish with a kick that you should cook tonight! Click SHOW MORE for recipe.
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Buddy Valastro - @BuddyValastro
Kim Canteenwalla - @Kim_Canteenwalla
Bryan Forgione - @ChefBryForg
Buy Cooking Italian with the Cake Boss:
Lasagna Recipe from Buddy V's Ristorante
Lasagna Bechamel
INGREDIENTS (In Order)
Butter 1.75cups
AP Flour 3.5cups
Juices from meat + Chicken Stock - 1gal
Thyme - 1Tbsp
Rosemary - 1Tbsp
Roasted Garlic Puree - 6Tbsp
Salt & Pepper - to taste
COOKING PROCEDURE
Make roux with butter and flour, cook out for a few minutes, add rest and simmer for 30 minutes stirring frequently to avoid sticking to bottom. Season to taste with salt and pepper
For each layer: 1qt of meat, 1qt of bechamel, 2cups of mozz, 1cup of ricotta, 1cup of grana, 6oz marinara.
Lasagna Meat
INGREDIENTS (In Order)
Italian Sausage bulk meat - 5#
Ground Pork - 1.5#
Ground Beef - 1.5#
Canola Oil - 4Tbsp
Salt - to taste
marinara - 6cups
COOKING PROCEDURE
Over med heat, add the oil and slowly cook out meat being sure not to evaporate the juices, when all is crumbled and cooked evenly, put into a strainer with a bowl underneath to catch all the liquid, reserve all the juices for the bechamel. Add the marinara and season with salt and pepper to taste, cook for about 5 minutes to marry all the flavors. Lay out meat on to sheet trays and cool down.
Lasagna Assembly & Recipe
INGREDIENTS (In Order) QUANTITY per Layer For 4 layers
Lasagna Pasta Blanched as needed
Bechamel 2cups 8cups
Ricotta 1 cup 4cups
Basil Leaves torn 1 oz 4oz
Marinara 2cups (+top) 10cups
Lasagna Meat 2cups 8cups
Grated Parmesan 1.5cups 6cups
Shredded Mozzarella 1cup (+top) 5cups
COOKING PROCEDURE
Butter the bottom of a baking dish and add a thin layer of marinara sauce. Add enough pasta sheets to line the bottom. Put down ingredients in order. Spread the bechamel so there is a thin layer on top of pasta sheets, add the ricotta in randome patches, spread the basil, crumble the meat making an even layer and then spoon the marinara over. Sprinkle with both cheeses. Add another layer of pasta sheets and use something to push down like a samll cutting board. Repeat layers and push down between layers. I reccommend 4 layers. When the top sheets are layed down, cover with plastic wrap and put in fridge with some weight on top to help press layers together overnight.
Credits
Produced by Cakehouse Media
Starring Buddy Valastro and Bryan Forgione
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX:
Recipe provided by: Bryan Forgione & Buddy V's Ristorante
2018
Contact: andrew@cakehousemedia.com
How to Make Lasagna Cupcakes, Our New Favorite Appetizer
Turn traditional lasagna into mini cupcakes for a fun party app!
Recipe:
How to Make Chocolate Lasagna
GET THE FULL RECIPE HERE:
Who says lasagna has to be for dinner? imperialsugar.com. This Chocolate Lasagna dessert has layers of creamy chocolate pudding, whipped cream, cheesecake, and a crunchy sandwich cookie crust. Quick, easy and no-bake! This sweet treat is perfect for the summer months because you don't need to turn on the oven to prepare it, but it's great for celebrations the entire year. Dad will love this yummy dessert on Father's Day. #imperialsugar #dessert #recipe #lasagna #chocolate
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THE SECRET TO MAKE MY SUPER CHEESY SUPER YUMMY BAKED LASAGNA RECIPE THAT IS BETTER THAN TAKE OUT!!!
THE SECRET TO MAKE MY SUPER CHEESY SUPER YUMMY BAKED LASAGNA RECIPE THAT IS BETTER THAN TAKE OUT!!!
NOTE!!! This video has subtitle!!! Just click CC button in the video, then click auto translate, then choose the language you prefer.. thank you so much.. ????????????????
INGREDIENTS
-14cups water
-4Tbsp salt
-500g lasagna pasta
-2pcs chopped onions
-6cloves chopped garlic
-1pc small finely chopped red bell pepper
-1Kg ground beef
-1Tbsp salt and ground black pepper
-500g tomato sauce
-165g grated cheese
-1/2cup light brown sugar
-tomato paste 4Tbsp
-100g butter
-2pcs 250ml all purpose cream
-370ml cold evaporated milk
-1/2tsp salt
-ground black pepper
-165g grated cheese
-200g grated mozzarella cheese
-about 325g grated mozzarella cheese for toppings
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Birthday Cake Lasagna- Foodie Files
Have a summer birthday? We have the cake for you! This birthday cake lasagna puts a fun twist on the classic holiday dessert and is perfect for all ages! This tasty recipe is in Julianne Bayer’s cookbook, No-Bake Treats, be sure to check it out here for many more delicious no-bake treats! -
Read below for the recipe:
Ingredients:
For the pudding:
3 large egg yolks, slightly beaten
2/3 cup (128 g) granulated sugar
4 tbsp (31 g) vanilla cake mix
2 tbsp (19 g) cornstarch
Dash of salt
2 cups (473 ml) heavy whipping cream
½ tsp vanilla extract
For the filling:
2 cups (473 ml) heavy whipping cream
2/3 cup plus 2 tbsp (99 g) vanilla cake mix, dry
½ cup (113 g) sprinkles
8 oz (227 g) cream cheese, softened
For the layers:
11 oz (300 g) Belgian waffle crisps
3 tbsp (43 g) sprinkles
Preparation:
For the pudding:
1.) Measure out all of the ingredients for the pudding prior to starting.
2.) Place the egg yolks in a separate bowl.
3.) In a medium-size saucepan, combine sugar, vanilla cake mix, cornstarch, salt, heavy whipping cream and vanilla extract.
4.) Heat the mixture on the stove top over medium-low heat, whisking constantly to dissolve the dry ingredients in the mixture
5.) Once mixture is warm (but not boiling), pour about ¼ cup (59 ml) into the bowl with the egg yolks and whisk vigorously to temper the egg yolks.
6.) Immediately pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking
7.) Whisk until pudding starts to thicken (this will happen very quickly)
8.) Strain the pudding through a fine sieve into a medium-sized bowl. (this is an optional step, but it will help catch any lumps of ingredients that did not get blended)
9.) Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick
10.) Allow to cool on the counter for at least 1 hour before refrigerating
11.) Refrigerate for 2-3 hours until the pudding has cooled and is firm
For the filling:
1.) Place the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill.
2.) Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
3.) Slowly add the vanilla cake mix and continue beating on high speed until stiff peaks form.
4.) Gently fold the sprinkles into the whipped cream with a spatula.
5.) Separate out 2 cups (150 g) of the whipped cream for the filling and save the rest for the top layer of the dessert.
6.) Keep the whipped cream refrigerated while you are completing the remaining steps.
7.) Beat the cream cheese on medium-high speed for 2-3 minutes until it is light and fluffy, and then scrape down the sides of the bowl.
8.) Add 1 cup (75 g) of cooled pudding into the cream cheese and beat on low speed just until combined.
9.) Lastly, add the 2 cups (150 g) of prepared whipped cream and fold it gently into the mousse using your spatula.
For the layers:
1.) Line the bottom of a 9 inch (23 cm) square dish at least 2 ½ inches (6 cm) tall with parchment paper.
2.) Line the bottom of the dish with 1 layer of Belgian waffle crisps, cutting if necessary.
3.) Using half of the remaining pudding, spread a thin layer of pudding over the waffle crisps.
4.) Top this layer with half of your cake batter mousse.
5.) Repeat these steps for the second layer using all of your remaining pudding and mousse.
6.) Lastly, add a third layer of waffle crisps and top with the remaining prepared whipped cream.
7.) Garnish with sprinkles.
8.) Cover and return the prepared dessert to the refrigerator for at least 3-4 hours to allow all of the layers to set.
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