Lasagne in a bundt pan.

This looked like a fun thing to make but it was not.  The demonstration showed the noodles going in the pan just right but when I tried it, they were too limp to stand up the inside and too short to reach from the inside to overlap the outside.  The thing didn't want to come out of the pan after it was cooked even though it is a non stick pan and I greased it as well.  It started browning too much on top (bottom) so after ten minuted I tented it with foil but it was crispy enough on the bottom that we didn't eat much of that part anyway.  Charlie had seconds so I guess it was not a total loss.   In any case, I don't plan to make it again.

Lasagna Party Ring

by Alvin Zhou • featured in 8 Epic Lasagnas

Ingredients  for 10 servings 

• 18 lasagna noodles, cooked
• 3 tablespoons canola oil, plus more for greasing
• ½ onion, diced
• 4 cloves garlic, minced
• ¾ lb 80% lean ground beef
• ¾ lb ground sweet italian sausage
• 1 teaspoon salt
• 1 teaspoon black pepper
• 28 oz crushed tomato
• 15 oz ricotta cheese
• ½ cup shredded parmesan cheese, plus more for serving
• ¼ cup fresh basil, chopped, plus more for serving
• 1 egg
• 2 cups shredded mozzarella cheese
• ½ cup marinara sauce, for serving
• nonstick cooking spray

Preparation

• Boil the lasagna noodles in a large pot of salted water until al dente, or 2 minutes shy of the package directions. Drain and lay the cooked noodles on an oiled baking sheet, oiling any overlapping noodles to prevent sticking.
• Preheat the oven to 375°F (190°C).
• In a large pot over high heat, add the canola oil, onion, and garlic, and cook until they begin to brown, stirring occasionally, 2-3 minutes. Add the beef, sausage, salt, and pepper and cook, breaking up the meat as you stir, until all of the moisture has evaporated and the meat is starting to brown on the edges, 4-5 minutes. Add the tomato sauce, then reduce the heat to low, and simmer until the sauce becomes extremely thick, almost paste-like, stirring occasionally, 10-15 minutes. Remove from the heat.
• In a medium bowl, combine the ricotta, Parmesan, basil, and egg and mix until smooth. Set aside.
• Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.