Bundt Pan Lasagna

If you love classic lasagna but want a fun new way to serve it, this Bundt Pan Lasagna is such a great recipe for family dinner or even a lasagna party with friends. Layers of lasagna noodles, rich meat sauce, creamy ricotta mixture, and gooey mozzarella cheese bake together inside a prepared bundt pan for a beautiful ring-shaped pasta dish that looks impressive but is surprisingly easy to make. The center tube of the pan helps everything cook evenly while creating those delicious golden brown edges everyone fights over. This fun twist on traditional lasagna is hearty, cheesy, and packed with flavor in every slice.

Can I make bundt pan lasagna ahead of time?

Yes! Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking.

How do I keep the lasagna from sticking to the pan?

Be sure to generously coat the prepared bundt pan with nonstick cooking spray or olive oil before layering.

Substitutions

– Use ground turkey or Italian sausage instead of ground beef.
– Swap ricotta cheese with cottage cheese if preferred.
– Add spinach to the ricotta mixture for extra veggies.
– Use oven-ready lasagna noodles if desired, but add a little extra cup water or sauce for moisture.

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Ingredient Notes

Lasagna noodles: Create the layered structure and shape inside the bundt cake pan.
Ground beef: Adds hearty flavor and protein to the lasagna fillings.
Onion: Brings savory flavor to the meat sauce.
Garlic: Adds rich flavor to the tomato sauce mixture.
Crushed tomatoes: Forms the base of the homemade marinara sauce.
Tomato paste: Thickens the sauce and adds deeper flavor.
Dried basil and oregano: Classic Italian seasoning for the sauce.
Ricotta cheese: Makes the creamy cheese mixture layer.
Egg: Helps hold the ricotta mixture together.
Parmesan cheese: Adds salty, cheesy flavor throughout the lasagna.
Mozzarella cheese: Creates those gooey cheesy layers everyone loves.
Fresh parsley: Adds fresh flavor and color for serving.

Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Simmer the sauce for about 15-20 minutes to allow the flavors to meld.
In a bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth and combined.
Start by placing a layer of cooked lasagna noodles at the bottom of the greased bundt pan, allowing them to slightly overlap. Press the noodles gently to adhere to the shape of the pan.
Spread a thin layer of the ricotta cheese mixture over the noodles.
Next, add a layer of the meat sauce. Sprinkle shredded mozzarella cheese over the meat sauce.
Trim any noodles that overhang the sides of the bundt pan. Place the half of the cut noodles over the meat sauce. Save the other half of your trimmed noodles for the next layer.
Continue layering in the following order: ricotta mixture, meat sauce, mozzarella cheese, the other half of your trimmed noodles.
Fold the edges of the noodles over the top.
Finish with the remaining meat sauce and mozzarella cheese.
Place the bundt pan in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown. Allow the bundt pan lasagna to cool for a few minutes before carefully inverting it onto a serving platter.
Use a knife to gently loosen the edges if needed. Garnish with fresh parsley and grated parmesan cheese.