Lasagna Cake

Introducing the Vegetable Lasagna Cake - a delightful twist on the classic Italian dish with a touch of French elegance. This epic version of traditional lasagna features layers of homemade pasta sheets, rich tomato sauce, creamy spinach, tender zucchini, decadent mozzarella di bufala, flavorful Comté cheese, and the ever-so-satisfying Parmigiano Reggiano. Each layer of this vegetable lasagna cake is a harmonious blend of textures and flavors, promising a truly exquisite dining experience. Imagine sinking your fork into a slice of this culinary masterpiece, indulging in the creamy layers of cheese and vegetables, and savoring the delicate balance of savory and tangy notes. The Vegetable Lasagna Cake is a true celebration of Mediterranean flavors, bringing together the best of Italian and French cuisines in a single dish. Whether you're a fan of traditional lasagna or simply looking to elevate your culinary skills, this recipe is a must-try. Join me in the kitchen as we explore the art of creating this stunning Vegetable Lasagna Cake, where every bite tells a story of craftsmanship and passion.

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The ultimate vegetarian lasagna

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One interesting fact that many people may not know is that fresh pasta dough sheets do not have to be cooked prior to building the lasagna. This is because the steam produced during the baking time is enough to self-cook the dough. The moisture from the sauce and other ingredients in the lasagna helps to soften and cook the pasta sheets as it bakes in the oven.
Lasagna dish can be achieved into any shapes.

Pasta Dough Disks

Roll out pasta dough into thin, 3mm sheets. Crank setting number 4 on a pasta maker. Finish to adjust the thickness with the rolling pin.
Cut the pasta sheets into your desired shapes and freeze. Once frozen, bag up and store in the freezer for up to 4 months.

Preparing Zucchini

*If using broccoli instead, chop florets upon blanched. Use a mandoline to cut the zucchinis into thin slices. Bring a pot of heavily salted water to a boil. Add the zucchini slices to the boiling water and blanch for 2-3 minutes. Immediately transfer the blanched zucchini to an ice bath to stop the cooking process. Drain the zucchini and lay on a tray lined with paper towels.

Creamy Spinach

Wash spinach thoroughly. Heat a pot over medium-high heat and add a drizzle of olive oil. Add the crushed garlic cloves and cook until fragrant, about 1 minute. Add the spinach to the pot and cook, stirring swiftly until wilted, about 2 minutes. Save the garlic cloves for later use, and transfer spinach to the sautoir. Season spinach using about half of the mornay sauce. Add more salt and pepper to taste.

Montage

Start lasagna with a thin bed of tomato sauce straight onto the baking tray lined with parchment. Top with the first and frozen pasta dough disk.
Add some of the creamy spinach. Top with the second pasta dough disk. Add tomato sauce, chopped basil, zucchini slices, and mornay sauce. Top with the third pasta disk. Add tomato sauce, shredded comté cheese, mozzarella. Season mozzarella with salt, pepper and chopped basil. Top with the fourth pasta disk. Add another layer of creamy spinach. Top with the fifth pasta disk. Add tomato sauce, grated parmigiano, and add some zucchini slices. Top with the sixth pasta disk. Finish lasagna cake with a layer of mornay sauce and grated parmigiano.

Baking

Preheat fan oven to 330ºF/160ºC. Cook lasagna for an hour. Remove from the oven. Let cool lasagna cake for 4 hours, and refrigerate overnight.

Storing

Remove cake ring and parchment paper.
Cut lasagna into desired portions. Wrap in plastic cling and refrigerate for up to 4 days. Lasagna can also be kept frozen for up to 3 months.

Plating

Heat up a nonstick frying pan. Add a drizzle of olive oil. Sear lasagna on both sides for about 2 minutes on high heat. Microwave for 2 minutes before eating. Enjoy!