Lasagna Torte

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Servings: 4 servings Difficulty: Advanced
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A rich, layered Italian-style savory cake with spinach, ricotta, and tomato sauce
Lasagna Torte recipe image
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Lasagna Torte

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450
Dietary:
V Vegan

Description

This Lasagna Torte reimagines the classic comfort food in a compact, elegant format. Layers of tender pasta noodles alternate with a creamy ricotta and parmesan mixture, fresh wilted spinach, and a robust simmered tomato sauce enriched with carrots and garlic. The fontina cheese melts beautifully throughout, creating a gooey, satisfying texture that holds together perfectly when sliced. It is an ideal dish for weeknight dinners or casual gatherings where you want to serve something hearty yet sophisticated. The springform pan makes for easy removal and impressive presentation. Serve warm to enjoy the full depth of flavors and the harmonious blend of tangy tomatoes, earthy spinach, and rich dairy.

Ingredients

Directions

  1. Heat olive oil in a large skillet over high heat.
  2. Add the finely chopped onion and sauté until soft, about 8 minutes.
  3. Transfer the softened onions to a medium-sized bowl and set aside.
  4. In the same skillet, add the tomatoes in puree, breaking them up with a spoon.
  5. Add the finely chopped garlic and shredded carrots to the skillet.
  6. Bring the mixture to a boil, then lower the heat.
  7. Cover and simmer for 10 minutes.
  8. Uncover and continue simmering for another 10 minutes.
  9. Stir in the chopped fresh basil and salt to taste, then set the sauce aside.
  10. Stem and wash the fresh spinach.
  11. Place the spinach in a large pot over high heat and cook until wilted, about 3 minutes.
  12. Drain the spinach and squeeze it thoroughly to remove excess water.
  13. Cook the lasagna noodles according to package directions and drain.
  14. Preheat the oven to 350°F (177°C).
  15. Line a 9-inch springform pan with aluminum foil and grease the foil.
  16. In the bowl with the onions, add the ricotta cheese, Parmesan cheese, and pepper; stir to combine.
  17. Trim the cooked lasagna noodles to fit the pan.
  18. Fit 4 noodles into the bottom of the pan, overlapping slightly.
  19. Spread one-third of the ricotta mixture evenly over the noodles.
  20. Top with one-third of the spinach, one-quarter of the tomato sauce, and one-quarter of the fontina cheese.
  21. Repeat the layering two more times, using noodle trimmings as needed for the final layer.
  22. Top with the last of the noodles, the remaining quarter of sauce, and the remaining fontina cheese.
  23. Bake until hot and bubbly, 50 minutes to 1 hour.
  24. Let the torte stand for 5 minutes before removing the sides of the pan and serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 12g60%
Cholesterol 70mg24%
Sodium 650mg28%
Total Carbohydrate 45g15%
Dietary Fiber 4g16%
Sugars 8g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagna, torte, spinach, ricotta, fontina, tomato sauce, italian, main course, springform pan, comfort food, baked pasta, garlic, carrots, onion, basil, parmesan, layered, dinner, easy recipe
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