Free Standing Lasagna
An individual sized lasagna on a plate free standing, all on it’s own, and all for you! It’s like a calzone of lasagna, but if the bread was made from lasagna too! The secret to this recipe is using a springform pan to keep the lasagna upright and ready for action.
The inspiration for this recipe
One of my most popular recipes over the years has been this lasagna timpano. I’s an epic treat of lasagna wrapped inside lasagna! I have always wanted to do an individual sized version of this, and finally had my chance.
Build the crust of the free standing lasagna
In order to get this lasagna to stand free on it’s own, you need to build a solid outer wall. I used three noodles, first making an X shape in the middle, then using the third to create a perimeter.
Fill in the lasagna ingreients
Mozzarella, then parm, then tomato sauce, ricotta, and a little square of lasagna. I was able to make 4 and a half layers, starting and ending with the cheese and sauce. I have been working on my sauce recipe to re-share here, but it isnt ready yet! If you need a recipe to follow, here is a good one. Otherwise, just use your favorite.
Then fold up the top and weigh it down with a little cheese. This cheese will also seal the top as it cooks and help create the fee standing shape for the lasagna.
Bake the free standing lasagna
Preheat the oven to 425 and bake about 25 minutes until crispy on the top. If you put it in the fridge first, it will probably need a little longer, maybe like 35 minutes.
Remove the lasagna from the pan
First let it cool for 5 minutes. Then use a knife to sweep the edges and make sure nothing is stuck. Then unspring the springform pan, and put something under it like these ramekins or a small cup. When you let it go the ring around the springform will fall away and you will be left with a free standing lasagna!
Serve the free standing lasagna
I just served it as-is. You might want a little sauce on the side. I almost put some down on the bottom.
I made the ratio a little more cheesy than I usually do for lasagna so it would have structure and stand upright. The extra cheese ended up being awesome!
Twists on this recipe
You can use your favorite sauce, and your favorite lasagna ingredients to make this your own. It would also be fun in a small bowl and flip it out, instead of the springforms. You could also make it with homemade lasagna noodles!
For more fun lasagna, check out my lasagna timpano that was the original inspiration for this dish, or this fun lasagna meatloaf.
Free Standing Lasagna
Equipment
Ingredients
- 8 lasagna noodles
- 3 cups meaty tomato sauce
- 1 cup ricotta cheese
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
Instructions
- Bring a pot of water to a boil and boil the noodles for about 8 minutes until soft but still very slightly crunchy in the center. Strain and lay on a large pan. Coat with olive oil so they don't stick.
- Preheat oven to 425
- Line the springform pans with some oil and parchment paper
- Place one noodle in first, then a second to form an X in the pan. Press the noodles into the pan so that they are touching the bottom and edges. Place a third noodle into the pan in a vertical circle shape, mirroring the wall of the pan. Use photos above as a guide. Repeat in the second pan.
- Take the remaining two noodles and cut them each into 4 squares.
- Start with mozzarella and parm as the first layer of the lasagna. Next add sauce and ricotta. Place a lasagna square on top and repeat to make 4 layers, then a 5th layer of more cheese and sauce. Fold the edges of the hanging noodles over themselves, then put more mozzarella on top to help it not flop over
- Bake at 425 for about 25 minutes until crispy on the top.
- Remove from oven and allow to cool for 5 minutes. Use a knife to make sure the edges aren't stuck.
- Unspring the pan, then put something under it, like a small cup, to help remove the lasagna from the outer rim of the pan. Use a thin spatula to take it off the bottom part of the pan and plate it. Serve!
How long are the lasagne noodles that you use to line th pan please?
You line parchment paper on the bottom of the wee pans – have you lined the sides as well?!
Thanks so much!
The lasagna noodles were the standard size, which is about 10 inches before cooking. You could definitely put parchment on the sides too if you waned, but I find that I can usually use a knife after cooking to make sure nothing is stuck. The key with the parchment on the bottom is that you can’t really get a knife in there.