Lasagna Pinwheels
User Reviews
5
21 reviews
Excellent
-
Prep Time
1 hr 15 mins
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Cook Time
30 mins
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Additional Time
10 mins
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Total Time
1 hr 55 mins
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Servings
12
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Calories
486 kcal
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Course
Main Course
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Cuisine
Italian
Lasagna Pinwheels
Report
Lasagna Pinwheels are composed of classic Italian components rolled into individual servings, featuring three sauces: a creamy bechamel with three cheeses, a rich sausage-based bolognese, and a seasoned tomato sauce. The noodles are cooked until pliable, layered with cheese, sauces, and fillings, then rolled and arranged for baking. This presentation creates bite-sized portions with the layered flavors of traditional lasagna in a compact form.
Description
Lasagna Pinwheels bring together a layered Italian dish transformed into pinwheel shapes. The bechamel sauce is made by creating a roux with butter and flour, cooked with milk, herbs, and three cheeses, then strained to remove onion bits. The bolognese sauce is a slow-cooked mixture of sausage or ground beef with aromatic vegetables, tomato paste, wine, and spices, building flavor depth. The seasoned tomato sauce accompanies the dish, boosted with garlic and basil.
Boiled lasagna noodles are spread with these sauces and a cheese layer before being rolled tightly and placed in a baking dish. This results in distinct swirls showcasing the combination of creamy cheese and savory meat sauce in each slice.
Best served hot, these pinwheels offer a manageable portion and an appealing presentation for gatherings or meals where individual servings are preferred. They can be accompanied by a salad or simple vegetable side.
For convenience, the sauces and assembly can be prepared a day ahead and refrigerated, allowing flavors to meld and reducing cooking time on serving day. While making the sauces from scratch is encouraged, store-bought versions can be adapted with added herbs and seasoning to enhance authenticity.
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Ingredients
Bechamel Sauce
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- yellow onion use the rest in the bolognese, one 1-inch wide section
- 1 cup milk at room temperature, whole
- 1 thyme sprig fresh or 1/2 teaspoon dried
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon ground nutmeg optional
- ½ cup ricotta cheese
- ½ cup Parmesan Cheese grated
- ½ cup mozzarella cheese shredded
Bolognese Sauce
- 1 pound sweet Italian sausage or spicy/hot sausage or lean ground beef, ground
- 2 tablespoons olive oil
- 1 cup yellow onion diced small
- 1 celery diced small, rib
- 1 cup carrot shredded
- 3 to 5 cloves garlic finely minced
- 6 ounce tomato paste canned
- 1 cup dry white wine pinot grigio, sauvignon blanc or low-sodium chicken broth, chardonnay
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ½ teaspoon fennel seed
- 28 ounces crushed tomatoes canned
- 1 cup milk at room temperature, whole
Tomato Sauce
- 6.5- ounces tomato sauce canned
- 5 basil fresh leaves or 1/2 teaspoon dried
- 2 tablespoons olive oil
- 2 cloves garlic finely minced
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
Lasagna Noodles
- 12 lasagna noodles no-boil or 'oven-ready' not recommended, dry classic
- 2 tablespoons olive oil
- 2 tablespoons salt not teaspoons, to ensure your. noodles have flavor; or as desired
Cheese Layer
- 1 ½ cups mozzarella cheese shredded; divided
- ½ cup Parmesan Cheese grated or shredded; divided
- 8 ounce mozzarella cheese balls, or ciliegine, fresh pearls, package
Instructions
Bechamel Sauce
- To a large, high-sided skillet, add the butter, onion, and heat over medium-high heat to melt the butter and cook the onion for 2 minutes; stir constantly.
- Add the flour and cook for 30 seconds, stirring constantly until lightly golden browned. Tip - This is a roux. Do not shortcut this step of making the roux or your sauce will never thicken later and you'll have to start over.
- Slowly add the milk, thyme, salt, pepper, optional nutmeg, and continue whisking for about 5 minutes nearly constantly, until the sauce has thickened a bit.
- Take the skillet off the heat, add the 3 cheeses, and stir to combine until they've melted.
- Using a slotted spoon, remove the onion bits and pieces and the thyme sprig if you used fresh thyme; set sauce aside.
- Bolognese Sauce
- To a large skillet, add the sausage or beef and cook over medium-high heat until cooked through, making sure to stir and crumble as it cooks to ensure even cooking. Do not drain off any fat or grease because you need it for the next steps.
- Add the onions, celery, carrots, garlic, and cook for 5 minutes, or until the vegetables are just beginning to soften; stir nearly continuously.
- Add tomato paste, wine (careful it will bubble up), Italian seasoning, sugar, salt, pepper, fennel seed, and stir to combine.
- Add the canned crushed tomatoes, milk, stir to combine, and allow the sauce to simmer over low heat for about 45 minutes or until the vegetables are soft and tender, and the sauce has reduced in volume, and has thickened.
- Taste the sauce and make any necessary seasoning adjustments such as more salt and pepper, more sugar to take off the acidity, etc. Set sauce aside.
- Tomato Sauce
- Combine all the ingredients in a medium sauce pan, bring them to a boil, and then turn the heat down to low and allow the sauce to simmer for about 20 minutes.
- While the sauce simmers, you can move on to boiling the pasta.
- Lasagna Noodles and Assembly
- Cook the lasagna noodles according to the package directions, and also add the olive oil and salt (as desired although I recommend 2 tablespoons) to the cooking water.
- When the noodles are done cooking, drain them, and then shock them in an ice bath to stop the cooking and prevent them from sticking. Allow them to remain in the ice bath for 3 to 4 minutes. Remove them from the cold water and place them on a large baking sheet.
- Preheat the oven to 375F and spray a 2.5-quart casserole dish or baking dish with cooking spray; set aside.
- To each lasagna noodle, spread a thin layer of bechemel sauce down the center.
- Add a couple small spoonfuls of bolognese sauce down the middle of center of each noodle and then lightly spread it around.
- Evenly sprinkle all 12 noodles with 1 cup of shredded mozzarella and 1/4 cup of the grated or shredded Parmesan.
- Roll each noodle up and stand it on it's end in the casserole dish. Notes - If you can't fit them all in one casserole dish, it's fine to use a second casserole dish. Additionally, if you find that you only have enough bechemel and/or bolognese for less than 12 pinwheels, then make what you have enough for, which is based on how full you fill them.
- Carefully pour the tomato sauce over the base of the casserole dish, taking care to aim for the base of the dish rather than a rain shower over the top of the noodles. Spread the noodles out so they're not touching.
- If you have extra bolognese sauce, you can add it to the tomato sauce already in the base of the casserole dish, and gently stir it around.
- Place a few fresh mozzarella pearls, ciliegine, or a large fresh mozzarella ball that you dice or cube small, on top of each pinwheel and then scatter the rest around the casserole dish.
- Evenly sprinkle the remaining 1/2 cup shredded mozzarella and 1/4 cup shredded Parmesan over the top. (See Notes for Make Ahead Directions, stopping here)
- Bake uncovered for about 30 minutes, or until the cheese has melted and is as lightly golden browned as desired. Tips: Place your casserole dish on a baking sheet so that if it overflows a little like mine did, it goes onto the baking sheet and not your oven floor. It shouldn't happen, but if the lasagna noodles look at all like they're burning or drying out, cover the casserole dish with foil and continue baking until the cheese melts.
- Allow the lasagna pinwheels to rest for about 10 minutes before serving. Extra pinwheels will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
- Prepare and refrigerate the assembled pinwheels up to 24 hours in advance for convenience and improved flavor melding.
- Allow the dish to come to room temperature before baking to ensure even cooking and avoid extended baking times.
- Store-bought bechamel or alfredo sauces may be used, though homemade bolognese sauce is recommended for optimal flavor.
- The tomato sauce should be simmered with added garlic and basil to enhance its taste, whether homemade or pre-made.
Nutrition Information
Show Details
Serving
2
Calories
486kcal
(24%)
Carbohydrates
39g
(13%)
Protein
26g
(52%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
10g
(59%)
Cholesterol
60mg
(20%)
Sodium
2200mg
(92%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 486kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 60mg | 20% |
| Sodium | 2200mg | 92% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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