Lasagna Torte

Building lasagna in a springform pan transforms it into a tall, layered torte that slices clean and looks absolutely gorgeous on the plate. Same comfort food, completely different presentation.

The sauce here gets its subtle sweetness from shredded carrots simmered with canned tomatoes, garlic, and fresh basil. That carrot trick mellows the acidity of the tomatoes without adding sugar.

Three cheeses do three different jobs: the ricotta mixed with Parmesan creates a creamy, savory filling layer, while the fontina melts into gooey strings that hold everything together. Squeezing the spinach completely dry before layering is critical. Wet spinach will steam inside the torte and make the noodles soggy.

Pro Tips

• Trim the lasagna noodles to fit the round pan before you start layering. Save the trimmings to use as one of your middle noodle layers so nothing goes to waste.
• Line the springform pan with greased foil to prevent leaks and make cleanup painless.
• Let the torte rest at least 5 minutes after baking. Cutting into it immediately means the layers slide apart instead of holding their shape.
• Use whole-milk ricotta, not part-skim. The extra fat keeps the filling creamy and rich rather than grainy.

Variations

• Add a layer of sauteed mushrooms or roasted zucchini slices for extra vegetables.
• Swap fontina for mozzarella if fontina is hard to find. You’ll lose a little nuttiness but gain more stretch.
• Brown Italian sausage and scatter it between the ricotta layers for a heartier, meaty version.