This Upside Down Party Lasagna is the answer to all your lasagna needs! Deliciously rich and meaty lasagna gets turned upside down right in front of your guests! Nothing can be better.  It’s also much easier to make than traditional lasagna and takes half the time.


Invert the lasagna cake onto a large serving plate. Sprinkle with parmesan and optional basil. Cut them into pieces. You can serve it with salad and garlic bread.

For the lasagna sauce, I let the sauce simmer for 30 minutes and enable the flavor to develop. If you are short of time and your sauce is still watery, one trick is to add cornstarch and water mix to thicken it (1 tablespoon cornstarch + 2 tablespoon cold water).

Lasagna is a perfect recipe to make ahead and it freezes well. You can make it (except the baking process) in advance up to 24 hours. Store it in the refrigerator. Just bring it to the room temperature before you bake it.

If you want to freeze it, you need to finish the whole process including baking. Let it cool and store it in the freezer for up to 3 months. Defrost before heating.


  • 1 1/2 lb lasagna noodles, cooked
  • 2 tbsp vegetable oil
  • 2 pounds ground beef
  • 1/2 large onion, diced
  • 6 cloves garlic, minced
  • 1 tsp salt and pepper to taste
  • 3 cups tomato sauce
  • 3 cups ricotta cheese
  • 1 cup shredded parmesan
  • 2 eggs
  • 3 cups shredded mozzarella
  • basil, optional


  1. Preheat oven to 375°F. Set aside a 4-quart saucepan that's oven-safe (no plastic handles).
  2. Soak lasagna noodles in a large pot of boiling salted water until al dente.
  3. Place a large frying pan over medium-high heat. Add oil and then ground beef. Stir and cook several minutes until it starts to brown.
  4. Drain off excess fat, and add in oil, onions, and garlic. Stir and cook until the onions are translucent.
  5. Add the tomato sauce and cook several minutes until thick enough to form mounds, and remove from heat.
  6. In a medium bowl, combine the ricotta, parmesan and egg, mixing until smooth.
  7. By now your noodles should be ready. Drain them and toss in oil to prevent sticking. Slice 6 noodles in half widthwise and set aside.
  8. Rub inside of pan with oil and lay 12-15 noodles according to the video.
  9. Add 1/2 of mozzarella, then spread on 1/3 of meat mixture. Then add 2 noodle halves you cut to create a layer.
  10. Spread 1/2 of ricotta mixture, followed by 1/3 of meat mixture and remaining mozzarella, saving just a large pinch. Add 2 more noodle halves.
  11. This is the home stretch: add remaining ricotta and then remaining meat. Fold in the lasagna noodles to the center following the video.
  12. Add the last pinch of mozzarella to the middle only (important: don't let them go down the sides or the lasagna will stick to the pan).
  13. Bake for 40-45 minutes until the cheese is golden. Remove from the oven to cool 10 minutes.
  14. Invert the lasagna cake onto a large serving plate. Sprinkle with parmesan and optional basil. Serve and enjoy!


  • calories: 446kcal, carbohydrates: 31g, protein: 32g, fat: 23g, saturated fat: 11g, polyunsaturated fat: 1g, monounsaturated fat: 7g, cholesterol: 107mg, sodium: 762mg, potassium: 346mg, fiber: 2g, sugar: 5g, vitamin a: 13%, vitamin c: 11%, calcium: 43%, iron: 15%

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