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Bundt Pan Lasagna

With lots of crispy edges, a luscious, creamy filling and extra sauce in the middle for spooning, our bundt pan lasagna puts a fresh twist on a classic comfort dish. Impressive enough for guests, but easy to assemble and serve.
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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 10 to 12 servings
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Nonstick cooking spray, for the bundt pan

Kosher salt

15 lasagna noodles (from a 1-pound package)

1 tablespoon olive oil

1 pound ground beef

2 cloves garlic, finely chopped

1 small onion, finely chopped

One 24-ounce jar marinara sauce

One 10-ounce box frozen chopped spinach, thawed 

One 16-ounce container whole-milk ricotta

1/2 cup grated Parmesan, plus more for topping

2 large eggs

1 pound thinly sliced fresh mozzarella

2 tablespoons chopped fresh flat-leaf parsley


Special equipment:
a 10-cup Bundt pan
  1. Preheat the oven to 375 degrees F. Spray a 10-cup bundt pan with cooking spray. Line a baking sheet with a clean kitchen towel or paper towels.
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles to al dente according to the package directions. Drain the noodles and spread them flat on the prepared baking sheet to dry completely (you may need to create 2 to 3 layers to fit all of the noodles; put paper towels between each layer). 
  3. Meanwhile, heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the garlic and onion and continue to cook until the onion is softened, about 3 minutes. Stir in the marinara sauce and 1/2 cup water. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer for 5 minutes. Set aside. 
  4. Wrap the spinach in a clean kitchen towel and squeeze until very dry. Combine the spinach, ricotta, Parmesan, eggs and 1 teaspoon salt in a bowl and mix thoroughly. 
  5. Cut 3 of the noodles in half and set aside. Use the remaining 12 whole noodles to line the prepared bundt pan, laying them crosswise and overlapping like a fan, so that one end of each noodle goes up the center tube of the pan and the other end hangs over the edge. Spoon half of the spinach mixture into the bottom, then arrange half of the mozzarella slices on top. Drizzle 1 cup of sauce over everything, then top with the 6 reserved noodle halves so that they overlap. Repeat the layers with the remaining spinach mixture and mozzarella and another 1 cup sauce. Fold over the overhanging ends of the noodles to enclose the lasagna. If the noodles are a little too long and cover the hole of the pan, use kitchen scissors to trim them.
  6. Bake until the noodles on top are turning golden brown and starting to crisp up, 45 to 50 minutes. Let rest for 10 minutes, then invert the pan onto a cutting board or serving platter to unmold the lasagna. Reheat the remaining sauce and pour into the center. Sprinkle with the parsley and a little Parmesan. Slice and serve.
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