Free Standing Lasagna

A lasagna that uses lasagna noodles as walls to hold in more lasagna!

Prep Time30

Cook Time29

Total Time59

Servings: servings

Calories: 1153kcal

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!