How to Make a Lasagna Cake

Which is the better comfort food: lasagna or cake? You don’t have to choose! For this lasagna look-alike, we layered pound cake, pureed berries and sweetened ricotta in a baking dish, then we topped the whole thing with melted white chocolate to look like mozzarella. And we popped it under the broiler to give it that just-baked look. When you cut into it, it’s messy and delicious — just like the real thing!

Get the Recipe: Lasagna Cake

Step One:

Turn the pound cakes on their sides and thinly slice with a long serrated knife. You should get 4 or 5 lasagna noodle–size pieces from each cake.

Step Two:

Make the sauce: Combine the berries and 2 tablespoons confectioners’ sugar in a bowl and puree with an immersion blender until mostly smooth. Stir in the yellow food coloring.

Step Three:

Whisk the heavy cream with the remaining 2 tablespoons confectioners’ sugar in a bowl until soft peaks form. Fold in the ricotta.

Step Four:

Arrange a layer of cake in a 9-by-13-inch baking dish, trimming the pieces to fit. Spread one-third of the berry mixture on top.

Step Five:

Dollop some of the ricotta mixture on top.

Step Six:

Gently spread the ricotta mixture, then continue to cover the whole cake (you should use about half of the mixture).

Step Seven:

Top with another layer of pound cake, then a layer each of berry sauce and ricotta and a final layer of pound cake. Spread with the remaining berry sauce.

Step Eight:

Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted. Spoon over the cake and gently spread.

Step Nine:

Broil until the white chocolate is golden in spots, or lightly brown the top with a kitchen torch. Top with mint.

Photographs by Mike Garten.

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