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Recipe: Lasagna Swirl

In celebration of national pasta day, here’s our fun, new twist on a classic Italian crowd pleaser. Each large slice of lasagna provides more than 10 percent of the daily value for all the essential micro-nutrients except folate, vitamin B-12 and pantothenic acid. It’s particularly high in vitamins A and K and calcium, selenium, manganese and phosphorus. Try it out and let us know what you think!

Yield: 8    

Total Time: 1 Hour and 30 Minutes   Prep Time: 30 Minutes           Cook Time: 1 Hour


  • 1 box boiled Lasagna sheets
  • 2 ½ cups of tomato sauce

Meat Mixture:

  • 1 ½ cups of chopped yellow onion
  • 8 ounces of ground beef
  • 8 ounces of Italian sausage
  • 2 tablespoon of tomatoes paste
  • 1 Tablespoon Italian seasoning
  • Salt and pepper to taste

Cheese Mixture:

  • 1 ½ cups of Ricotta cheese
  • 2 eggs
  • 1 cup of Parmesan cheese
  • 1 cup of shredded Mozzarella
  • 1 tablespoon of chopped fresh basil

Method of Preparation:

  1. Preheat oven to 350°F
  2. Boil lasagna sheets to semi-soft texture
  3. While the sheets are cooking, make the beef and sausage mixture by browning the meat in a skillet on medium high heat – then add onions and sauté for 5 minutes.
  4. Add the tomato sauce, tomato paste, Italian seasoning, salt and pepper and let it cook for 5 minutes, then remove of the heat.
  5. Using a Bundt pan spray a thin layer oil.
  6. Sprinkle mozzarella (3 tablespoons) around the bottom of the pan.
  7. Line the Bundt pan with the lasagna sheet (1/3 of the sheets will overlap each other)
  8. Set aside the Bundt pan and make the cheese mixture. Mix together ricotta cheese, egg, parmesan cheese and chopped basil.
  9. Bring back the Bundt pan. Sprinkle the rest of the mozzarella cheese in the bottom layer of the pan on top of the lasagna sheets.
  10. Add ½ of the meat mixture distribute equally
  11. Add ½ of the cheese mixture
  12. Add a thin layer the tomato sauce
  13. Place a layer of lasagna sheets on top and repeat in adding the rest of the meat mixture, cheese mixture and tomato sauce in the same order.
  14. Fold over the hanging lasagna sheets to cover the entire dish. If there is excess lasagna in the middle of the pan cut carefully to even it out.
  15. Drizzle the whole pan lightly with olive oil
  16. Bake for 1 hour until golden brown.
  17. Let sit for 15 minutes and remove from Bundt pan, slice and serve

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