Let’s throw tradition out the window today and make a round lasagna, yes you heard me, a round lasagna! It makes for a great presentation especially when placed on a raised cake platter, all the ingredients are nicely contained within and the best part is it can be cut into picture perfect wedges without any cheesey mess.
I’ve been making round lasagna’s for quite a while because they’re fun and not the norm, here’s an old blog post I did way back in 2008. Do you have a special occasion coming up? Change things up and make a round lasagna, your guests will be impressed!
I decided to do a veggie version this time instead of the classic with roasted eggplant, zucchini, yellow and red peppers and onions, my cheese of choice was ricotta, romano and fontina, but honestly you can do any version you want, your own favorite combination of ingredients that you and your family love in lasagna.
This recipe is really all about the pan, you have to use a spring form pan!
A spring form pan will give it the perfect shape plus it has an easy to release clasp on the side with a removable bottom so it does all the hard work for you, just don’t be in a hurry to release it, let it rest when it comes out of the oven, a lasagna stays hot for a good hour.
You can use fresh pasta sheets or dry that you boil yourself, you can’t use the preboiled kind in making this because it’s all about shaping your pasta sheets around the pan and you can’t do that with those thin precooked kind.
Below I’m giving just tips and tricks to ensure a nice clean release of your lasagna, the ingredients you can make your own, have fun!
- These are just suggestions for an 8 or 9 inch spring form pan with removable bottom
- Have a pot of sauce ready to go like marinara or a bechamel, plus extra for spooning on top of each cut wedge..
- ½ lb or more depending on what size pan you have of boil your own pasta sheets, cooked al'dente.
- Ingredients of your choice for layering, if using veggies cut them on the flat side instead of diced and have them pre-roasted and ready to go, or stick with a more classic version.
- roughly 1½ lbs of ricotta cheese mixed with generous amounts of romano or parmesan, 2 eggs, salt, pepper and fresh herbs like basil or parsley.
- A nice shredded melting cheese like fontina or mozzarella.
- Cover the bottom of a baking sheet that has sides with tin foil, you'll thank me for this because there might be some leakage of juices.
- Brush or spray olive oil on the inside and bottom of your spring form pan.
- Start layering. Sauce first, then pasta sheets, cutting to form around the pan, more sauce, ricotta cheese mixture, other ingredients like veggies,sprinkle the shredded cheese and more romano on top.
- Repeat for three layers total, ending with sauce and some cheese on top.
- Place filled pan on the foil lined baking sheet and bake at 375 F. for 45 minutes.
- Cool on a rack so air gets on the bottom and let it rest for ½ hour, take a knife and go around the sides of the pan before you release it.
- Release clasp and place the whole lasagna on a nice platter.
- Make sure it's not steaming hot when you cut into it.