Lasagna Cake

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 12 slices of 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!



  1. 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.
  2. 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.
  3. Whisk the heavy cream with the remaining 2 tablespoons confectioners' sugar in a bowl until soft peaks form. Fold in the ricotta.
  4. 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. 
  5. Dollop some of the ricotta mixture on top. 
  6. Gently spread the ricotta mixture, then continue to cover the whole cake (you should use about half of the mixture).
  7. 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.
  8. Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted. Spoon over the cake and gently spread.
  9. Broil until the white chocolate is golden in spots, or lightly brown the top with a kitchen torch. Top with mint.