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What’s Cookin’

What’s Cookin’

Heart-Shaped Lasagna Bundt

salt and pepper 1 (16-oz.) box lasagna noodles 2 Tbsp. olive oil 1 med. onion, chopped 3 cloves garlic, minced 1 1/2 tsp. dried oregano 1 1/2 lbs. ground beef 1 (6-oz.) can tomato paste 1 (28-oz.) can crushed tomatoes 2 tsp. sugar 12 oz. ricotta 8 oz. shredded mozzarella 2 large eggs 1/2 c. grated parmesan 1/4 c. chopped fresh flat-leaf parsley Equipment: 10 cup heart-shaped bundt pan

Preheat oven to 375º F. Bring a large pot of salted water to a boil and cook lasagna noodles to al dente, according to package directions. Line a baking sheet with clean kitchen towel or paper towels. Drain noodles, spread flat on baking sheet to dry completely.

Heat oil in large pot over medium-high heat. Add onions, cook, stirring occasionally, until softened and just beginning to brown, 7-8 minutes. Stir in garlic and oregano, cook until garlic is fragrant, about 1 minute. Add beef, 2 tsp. salt and a generous amount of black pepper; cook, breaking up meat with a spoon, stirring occasionally, until beef is just cooked through, 7-8 minutes. Stir in tomato paste, cook until well incorporated and heated through, 1-2 minutes. Pour in the tomatoes, sugar, 1 c. water, 1 tsp. salt and a generous amount of black pepper, bring to a boil. Reduce heat to low, simmer until sauce is slightly thickened, about 20 minutes.

Mix ricotta, mozzarella, eggs, parmesan, parsley, 1/2 teaspoon salt and a few grinds of black pepper, in a medium bowl.

Cut six noodles in half, crosswise.

Line bottom of a 10-cup heart-shaped bundt pan with 4 half noodles (2 along the straight lines of the heart and 2 along the arches). Lay 12 whole noodles in bottom of pan, slightly overlapping, directly on top of half noodles, making sure one side of each noodle hangs 2-3 inches over edge of pan and other side of noodle runs up center of pan.

Pour 1 c. meat sauce on top of noodles, then spread 1 c. of ricotta mixture over sauce. Top with 4 noodle halves. Repeat layering one more time. Pour 1 c. meat sauce, spread remaining ricotta mixture over top (ricotta mixture will be less than the 1 c. used in previous layers).

Fold edges of overhanging lasagna noodles toward the center, covering filling and hole in center completely. Bake until noodles on top are golden brown and starting to crisp up, 45-50 minutes. Let sit for 10 minutes. Invert pan onto cutting board. Reheat remaining sauce if necessary and pour into center of heart. Slice and serve immediately.

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