Lasagna Ring Cake
About Lasagna Ring Cake
This Cheesy, delicious, mouthwatering, interesting, surprise Lasagna Ring Cake is indeed a scrumptious treat for Pasta lovers. My fusion take on this Italian Lasagna Ring Cake by incorporating spicy Mexican Chicken Tinga filling and cheesy layers turns this a stunner .
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Ingredients
For Mexican Chicken Tinga
- Chicken
- 1 1/2 Chicken Breasts fillets
- 1/4 cup Oil
- 4 cloves Garlic fat cloves, finely chopped
- 1 Onion big sized, finely chopped
- 1 Tomato big sized, blanched and crushed
- 1/4 ladle Tomato Sauce
- 1 cup Chipotle sauce or as per spice requirement
- 1 tsp Salt or as per taste
- 1 tsp Cumin crushed
- 1 tsp Black Pepper crushed
- 1 tsp Oregano
- 1 tsp Thyme dried
- 1 ladle Water
For the Lasagna Ring :
- 11 sheets Cooked Lasagna Sheets
- 2 tbsp Vegetable Oil for brushing
- 1 cup Mozzarella Cheese
- 1/2 cup Feta Cheese
- 1 block Cheddar Cheese
- 1 tbsp Thyme dried
- 1 tsp Oregano
- 1/2 tsp Salt or as per taste
- 1 large Eggs
- 4 tbsp Parmesan Cheese grated
Garnishing
- 1 tbsp Cilantros chopped
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Instructions
Mexican Chicken Tinga
- Let's start by preparing Mexican Chicken Tinga. Heat 1/4 cup of oil in a pan. Fry 1 1/2 chicken breasts until golden brown. Remove from heat.
- Heat another wide pan and use the oil from the fried chicken. Add 4 cloves of finely chopped garlic and 1 large chopped onion. Sauté until translucent. Add 1 large blanched and crushed tomato, followed by 1/4 ladle of tomato sauce.
- Sauté everything together until it reaches a saucy consistency. Add 1 teaspoon of oregano, 1 tablespoon of crushed cumin, and crushed black pepper. Then, add 1 cup of chipotle pepper sauce. Sauté until well combined.
- Sprinkle a ladleful of water, then add the fried chicken breasts. Coat the chicken in the sauce. Cover and cook the chicken in the sauce on low heat for 10 minutes. Add 1 teaspoon of salt and 1 teaspoon of dried thyme.
- After 10 minutes, remove the chicken and shred it using a knife. Add the shredded chicken back to the sauce, mix well, and slow cook for 5 minutes. Mexican Chicken Tinga is ready. Turn off the heat and set it aside.
Lasagna Ring Cake
- Now, let’s begin with the Lasagna Ring Cake. First, brush oil on the cooked (al dente) lasagna sheets to prevent them from sticking to one another. Next, take 4 lasagna sheets and cut them into equal halves. Set aside.
- Preheat the oven or cooker. I used a cooker. Preheat for 20 minutes on medium heat.
Cheese filling
- Let’s prepare the cheese filling. In a bowl, take feta cheese and add cheddar cheese. Mix both cheeses together.
- Add dried thyme and oregano. Break and pour one large egg.
- Add 1/2 teaspoon salt. Mix all together to a tight cheesy mixture . Keep aside .
- Take a bundt or tube pan. I used a tube pan. Brush oil thoroughly throughout the pan. Arrange the oiled lasagna sheets one by one in an overlapping pattern. One end of each sheet should run up the center of the pan, while the other end should be placed around the edges.
- Let the ends of the sheets hang out from the pan. Arrange the sheets to form a circle, ensuring there are no gaps between them.
- Now, sprinkle 1 cup of shredded mozzarella cheese evenly over the lasagna sheets as the first layer. Take 1 cup of Mexican Chicken Tinga and add it on top of the cheese layer. Spread it evenly.
- Now, take the halved lasagna sheets and arrange 4 of the first half sheets on top of the chicken layer.
- Now add the entire cheese egg filling and spread evenly.
- Use the remaining 4 half lasagna sheets to cover the cheesy layer. On top, add another cup of Mexican Chicken Tinga and spread it evenly.
- Use the other four half lasagna sheets to cover the cheesy layer. On top, add another cup of Mexican Chicken Tinga. Spread it evenly.
- Now, bring the hanging ends of the lasagna sheets together and seal them over the chicken layer.
- Since the sheets were long, I rolled them over the filling and sealed the edges. I then sprinkled the remaining mozzarella cheese on top.
- Now, place this tube pan inside a preheated cooker. Cover and bake on high heat for 45 minutes, or until the cheese is golden brown. Turn off the heat. Remove the pan from the cooker and let it cool for 40 to 60 minutes. Tilt the cooled or slightly warm tube pan.
- The Lasagna Ring Cake falls out beautifully. Sprinkle grated Parmesan cheese over the top of the cake. Then, sprinkle with freshly chopped cilantro or parsley. The delectable Lasagna Ring Cake is ready to serve.
- Cut this delicious Lasagna Ring savory cake and serve it warm. Enjoy!
Recipe Notes
- Use any filling of your choice.
- Don’t forget to oil the lasagna sheets  and the tube pan .
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Recipe Nutrition
Calories: 313kcal | Carbohydrates: 6g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 964mg | Potassium: 347mg | Fiber: 1g | Sugar: 2g | Vitamin A: 489IU | Vitamin C: 8mg | Calcium: 231mg | Iron: 1mg
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Swathi Joshnaa Sathish
5 Comments
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Such a perfect dish! Thank you.
This is delightful! Thanks for the recipe.
This looks delightful! Thanks for the recipe.
Such a lovely dish! Thanks for sharing.
I’m excited to try this recipe!