Lasagna Timpano

5 from 1 vote

A big lasagna cake with layers of pesto, alfredo, and tomato sauce, and lots of cheese

Prep Time45

Cook Time1 15

Total Time2

Servings: people

Calories: 848kcal

Lasagna timpano starts with a basic pesto, meaty tomato sauce, and alfredo. After you have made (or bought) those 3 things, you cook the lasagna (try and undercook it a bit) and start building the thing.
Use a heavy oven safe bowl and spray it down first. The toughest part is building the crust, but after you have that, it's easy to make the layers. See photos above for how to start the crust layers, but basically start with one noodle that goes from the center bottom of the bowl and continue to add more noodles layering them and overlapping about half the noodle as you go around the bowl.
Mine started with 3 alfredo layers (2 of which included salami), 2 pesto layers, a cheese layer(mozz, prov, and parm), 3 red sauce layers (2 of which included ricotta), and a top layer of alfredo, with extra cheese randomly in various other layers. Keep everything on the dry side so it doesn't fall apart when you flip it, but reserve some red sauce to serve on the side after you cut it up.
Bake at 350 for about an hour and 15 minutes, and let it sit for AT LEAST 20 minutes before flipping and cutting.