Lasagna in a cake pan

Ingredients:

• 15 lasagna noodle sheets (from a 450g package)
• 1 tbsp. l. olive oil
• 450 g of ground beef
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 can (670 gr.) marinara sauce
• 1 package (280 g) frozen chopped spinach, thawed
• 1 container (450 g) whole milk ricotta
• 0.5 cup grated Parmesan + extra for sprinkling
• 2 large eggs
• 450 g thin slices of mozzarella
• 2 tbsp chopped fresh flat-leaf parsley
• Special equipment: a 10-cup muffin tin with a hole in the center.

Preparation:

1. Preheat oven to 375°F (190°C). Spray a cake pan with cooking spray. Line the pan with a kitchen towel or paper towels.
2. Bring a large pot of salted water to a boil. Cook the lasagna until al dente according to package directions. Drain and spread the noodles on the prepared baking sheet to dry completely (you may need to layer them in 2-3 layers to accommodate all the noodles; if so, place paper towels between the layers).
3. Meanwhile, heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until golden brown, about 5 minutes. Add the garlic and onion and continue to cook until the onion is soft, about 3 minutes. Add the marinara sauce and 1/2 cup water. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer for 5 minutes. Set aside.
4. Wrap the spinach in a clean kitchen towel and squeeze out as much water as possible. Combine the spinach, ricotta, Parmesan, eggs, and 1 teaspoon of salt in a bowl and mix thoroughly.
5. Cut 3 noodles in half and set aside. Line the prepared cake pan with the remaining 12 whole noodles, overlapping them slightly across the ring like a fan, so that one end of each noodle extends up the center tube of the pan and the other end hangs over the edge. Spread half the spinach mixture in the bottom of the pan, then top with half the mozzarella slices. Drizzle with 1 cup of meat sauce and arrange 6 lasagna halves on top, overlapping them slightly.
6. Repeat layers with the remaining spinach and mozzarella and add another 1 cup of sauce. Fold the overhanging noodles over the top to cover the lasagna. If the noodles are a bit long and cover the opening of the pan, trim them with kitchen scissors.
7. Bake until the noodles on top are golden brown and crispy, 45-50 minutes. Let rest for 10 minutes, then invert the pan onto a cutting board or serving platter to remove the lasagna. Reheat the remaining sauce and pour it into the center of the lasagna. Sprinkle with parsley and a little Parmesan cheese. Slice the lasagna and serve.