Lasagna Pinwheels Recipe

Lasagna Pinwheels Recipe are a unique twist on traditional lasagna, featuring rolled lasagna noodles stuffed with a rich bechamel sauce, savory bolognese, and cheesy goodness. These pinwheels are baked to golden perfection, served in a flavorful tomato sauce, and topped with fresh mozzarella. It’s a crowd-pleasing dish with all the flavors of lasagna, but presented in an elegant and fun form.

Lasagna has always been a classic comfort food, evoking memories of family gatherings, cozy dinners, and the comforting aroma of bubbling cheese and rich tomato sauce. The idea for Lasagna Pinwheels came from a desire to make this beloved dish a bit more playful, yet still maintain all the heartwarming flavors of traditional lasagna.

One night, after making lasagna for the hundredth time, I found myself wanting to try something new. I thought, “What if I could take this classic dish and turn it into something visually striking, something that would bring excitement to the dinner table?” That’s when the thought of rolling the lasagna noodles instead of layering them occurred to me.

By transforming each noodle into an individual pinwheel, I realized this dish could be both fun to eat and practical for portioning. It became perfect for dinner parties and gatherings because the rolls are easy to serve, and each bite gives you a balanced combination of tender pasta, creamy bechamel, savory bolognese, and gooey cheese.

The recipe also solved another problem—sometimes, lasagna can feel heavy. But with these pinwheels, you get all the flavors you love in a smaller, more delicate package. Each bite is packed with richness, but it’s not overwhelming, making it feel light and indulgent at the same time.

Plus, the pinwheels are versatile. You can customize them by adding different ingredients to the filling or sauces, and they make a stunning presentation for guests. What started as a casual experiment has now become a household favorite, combining the nostalgia of traditional lasagna with the creativity and charm of a new format.

Lasagna Pinwheels are proof that even the classics can evolve, adding a new twist to an old favorite, and offering a fresh, delicious way to enjoy a dish that’s been loved for generations.

Ingredients in Lasagna Pinwheels

• Bechamel Sauce: Butter, all-purpose flour, yellow onion, whole milk, fresh thyme (or dried thyme), salt, pepper, nutmeg (optional), ricotta cheese, Parmesan cheese, mozzarella cheese.
• Meat Sauce (Bolognese): Ground sweet Italian sausage (or spicy sausage, or lean ground beef), olive oil, yellow onion, celery, carrots, garlic, tomato paste, white wine (or chicken broth), Italian seasoning, sugar, salt, pepper, fennel seeds, crushed tomatoes, whole milk.
• Tomato Sauce: Canned tomato sauce, fresh basil leaves (or dried basil), olive oil, garlic, salt, pepper.
• Lasagna Noodles: Classic dry lasagna noodles (not oven-ready), olive oil, salt.
• Cheese Layer: Shredded mozzarella, Parmesan cheese, fresh mozzarella pearls or balls.

How to Make Bechamel Sauce for Lasagna

1. Melt Butter: In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat.
2. Add Onion & Flour: Add a small section of yellow onion and 2 tablespoons of flour. Cook for 30 seconds while stirring continuously to form a roux.
3. Whisk in Milk: Gradually whisk in 1 cup of room-temperature whole milk. Add thyme, salt, pepper, and optional nutmeg.
4. Simmer: Whisk for about 5 minutes until the sauce thickens.
5. Finish with Cheese: Remove from heat and stir in ricotta, grated Parmesan, and shredded mozzarella until fully melted. Remove onion bits before setting aside.

How to Make Meat Sauce for Lasagna

1. Brown the Meat: In a large skillet, cook 1 pound of sausage (or beef) over medium-high heat, breaking it apart as it browns.
2. Add Vegetables: Stir in diced onion, celery, shredded carrots, and minced garlic. Cook for 5 minutes until softened.
3. Tomato Base: Stir in tomato paste, white wine (or chicken broth), Italian seasoning, sugar, salt, pepper, and fennel seeds.
4. Simmer: Add crushed tomatoes and milk. Lower the heat and simmer for 45 minutes, allowing the sauce to thicken.

Can I Use Ground Beef in the Meat Sauce?

Yes! You can replace the Italian sausage with lean ground beef or a mix of both for a different flavor. Using beef gives the sauce a milder taste compared to sausage. You can also combine half beef and half sausage for a balanced flavor profile.

How to Make Tomato Sauce for Lasagna

1. Mix Ingredients: Combine canned tomato sauce, olive oil, minced garlic, fresh (or dried) basil, salt, and pepper in a saucepan.
2. Simmer: Bring to a boil, then reduce the heat and simmer for about 20 minutes to thicken and develop the flavors.

Store-Bought Shortcuts to Use in This Recipe

• Bechamel Sauce: You can use jarred bechamel or even Alfredo sauce as a substitute for homemade bechamel.
• Tomato Sauce: A jar of store-bought tomato sauce can be used, but enhance it with fresh garlic and basil.
• Meat Sauce: While homemade bolognese offers the best flavor, you can use store-bought meat sauce for a quicker version.

How to Assemble and Bake Lasagna Pinwheels

1. Prepare Noodles: Boil 12 lasagna noodles according to package instructions. Drain and cool them in an ice bath.
2. Spread Bechamel: Lay each noodle flat and spread a thin layer of bechamel sauce down the center.
3. Add Meat Sauce: Spoon a little bolognese sauce over the bechamel and spread evenly.
4. Cheese Layer: Sprinkle shredded mozzarella and Parmesan cheese over each noodle.
5. Roll Up: Roll each noodle tightly into a pinwheel and stand them up in a greased casserole dish.
6. Add Tomato Sauce: Pour tomato sauce into the bottom of the dish, around the pinwheels.
7. Top with Mozzarella: Scatter fresh mozzarella pearls or balls over the pinwheels.
8. Bake: Preheat the oven to 375°F and bake uncovered for 30 minutes until the cheese is golden and bubbly.

What Kind Of Lasagna Noodles are Best?

Use classic dry lasagna noodles that require boiling. Avoid oven-ready or no-boil noodles, as they don’t hold their shape well for rolling into pinwheels and may become mushy during baking.

What to Serve with Lasagna Pinwheels

• Salads: Serve with a fresh green salad or Caesar salad for a refreshing contrast.
• Bread: Garlic bread or a rustic Italian loaf is perfect for soaking up the extra sauce.
• Vegetables: Roasted vegetables like zucchini, eggplant, or asparagus complement the richness of the dish.

Make-Ahead Instructions

• Assemble Ahead: You can assemble the pinwheels up to the point before baking. Wrap securely with plastic wrap and refrigerate for up to 24 hours.
• Baking from Cold: Allow the dish to come to room temperature for about 30 minutes before baking, or you’ll need to extend the baking time.

Storage Suggestions for Lasagna Pinwheels

• Refrigerate: Store leftover lasagna pinwheels in an airtight container in the fridge for up to 5 days.
• Freeze: Pinwheels can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat individual servings in the microwave or bake in the oven until warmed through.

Tips for the Best Meat Lasagna Pinwheels

1. Cook Noodles Al Dente: Boil the lasagna noodles until just al dente to prevent them from becoming too soft during baking.
2. Roux for Bechamel: Don’t rush the roux (butter and flour mixture) for the bechamel. A well-cooked roux ensures your sauce thickens properly.
3. Season Generously: Taste and adjust the seasoning for the meat sauce and tomato sauce to achieve the perfect balance of flavors.
4. Don’t Overstuff: Spread a thin layer of sauce on each noodle to ensure they roll up neatly without spilling out.
5. Use Fresh Mozzarella: Adding fresh mozzarella pearls or diced fresh mozzarella on top creates a gooey, melty layer that elevates the dish.

Lasagna Pinwheels Recipe

Helen Margaret Baker

Lasagna Pinwheels are a unique twist on traditional lasagna, featuring rolled lasagna noodles stuffed with a rich bechamel sauce, savory bolognese, and cheesy goodness. These pinwheels are baked to golden perfection, served in a flavorful tomato sauce, and topped with fresh mozzarella. It’s a crowd-pleasing dish with all the flavors of lasagna, but presented in an elegant and fun form.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 30 minutes mins

Additional Time 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Main Course

Cuisine Italian

Servings 12

Calories 486 kcal

Ingredients

  

Bechamel Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 small piece of yellow onion reserve the remainder for the bolognese
• 1 cup whole milk room temperature
• 1 sprig of fresh thyme or 1/2 teaspoon of thyme dried
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg optional
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

Bolognese Sauce:

• 1 pound ground sweet Italian sausage or spicy sausage, or lean ground beef
• 2 tablespoons olive oil
• 1 cup yellow onion diced
• 1 celery rib diced
• 1 cup shredded carrots
• 3-5 cloves garlic minced
• 6- ounce can tomato paste
• 1 cup dry white wine e.g., chardonnay or low-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt to taste
• 1/2 teaspoon freshly ground black pepper to taste
• 1/2 teaspoon fennel seeds
• 28- ounce canned crushed tomatoes
• 1 cup whole milk room temperature

Tomato Sauce:

• 6.5- ounce can tomato sauce
• 5 fresh basil leaves or 1/2 teaspoon of dried basil
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1/2 teaspoon salt to taste
• 1/2 teaspoon freshly ground black pepper to taste

Lasagna Noodles:

• 12 standard lasagna noodles no-boil or oven-ready types are not recommended
• 2 tablespoons olive oil
• 2 tablespoons salt or as desired

Cheese Layer:

• 1 1/2 cups shredded mozzarella cheese divided
• 1/2 cup grated Parmesan cheese divided
• 8- ounce package fresh mozzarella pearls or diced mozzarella balls

Instructions

 

Bechamel Sauce:

• In a large skillet, warm the butter over medium-high heat until it melts. Add the onion and sauté for 2 minutes, stirring continuously.
• Add flour and cook for 30 seconds, stirring constantly until lightly golden. This forms a roux, essential for thickening the sauce.
• Gradually whisk in milk, thyme, salt, pepper, and optional nutmeg. Continue whisking for about 5 minutes until the sauce thickens slightly.
• Remove from heat, stir in ricotta, Parmesan, and mozzarella until melted. Remove onion pieces and thyme sprig. Set sauce aside.

Bolognese Sauce:

• In a large skillet, cook sausage (or beef) over medium-high heat until browned. Stir and crumble as it cooks.
• Add onions, celery, carrots, and garlic. Cook for 5 minutes until the vegetables start to soften.
• Stir in tomato paste, wine, Italian seasoning, sugar, salt, pepper, and fennel seeds. Cook until combined.
• Add crushed tomatoes and milk, reduce heat, and simmer for 45 minutes until vegetables are tender and sauce thickens. Adjust seasoning if necessary.

Tomato Sauce:

• Combine all ingredients in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes.

Lasagna Noodles:

• Boil lasagna noodles according to package instructions, adding olive oil and salt to the water.
• Drain and transfer noodles to an ice bath for 3-4 minutes to prevent sticking. Place on a baking sheet.

Assembly:

• Preheat oven to 375°F and spray a 2.5-quart casserole dish with cooking spray.
• Lay lasagna noodles flat and spread a thin layer of bechamel sauce down the center.
• Add small spoonfuls of bolognese sauce and spread evenly. Sprinkle each noodle with 1 cup mozzarella and 1/4 cup Parmesan.
• Roll each noodle into a pinwheel and stand them up in the casserole dish.
• Pour tomato sauce around the base of the dish. If extra bolognese sauce remains, stir it into the tomato sauce.
• Top each pinwheel with fresh mozzarella pearls and sprinkle remaining shredded mozzarella and Parmesan over the dish.
• Bake uncovered for 30 minutes or until cheese is golden and melted. Let rest for 10 minutes before serving.

Notes

• Make Ahead: Prepare and assemble the lasagna pinwheels up to the point before baking. Cover tightly and refrigerate for up to 24 hours. Bring to room temperature before baking.
• Using Store-Bought Sauces: Store-bought bechamel and tomato sauces can save time. Opt for fresh bolognese for the best flavor.
• Prevent Overflow: Place the casserole dish on a baking sheet to catch any spills during baking.

Nutrition (Per Serving, based on 2 servings)

• Calories: 486
• Carbohydrates: 39g
• Protein: 26g
• Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 2200mg
• Fiber: 4g
• Sugar: 11g

Keyword Bechamel Sauce, Bolognese, Classic Lasagna Noodles, Comfort Food, Creative Italian Dish, Easy Lasagna Recipe, Family Dinner, Freezer-Friendly Recipe, Ground Beef, Italian Sausage, Lasagna Pinwheels, Make-Ahead Lasagna, Meat Sauce, Mozzarella, Parmesan, Tomato Sauce

Lasagna Pinwheels offer a creative twist on a classic Italian dish, combining all the comforting flavors of traditional lasagna in a fun and easy-to-serve format. The layers of creamy bechamel, hearty meat sauce, and rich tomato sauce, all wrapped in tender lasagna noodles, make each bite a satisfying experience. With options for make-ahead prep, store-bought shortcuts, and easy storage, this recipe is both versatile and convenient, perfect for weeknight dinners or special occasions. Whether you’re serving family or impressing guests, these pinwheels are sure to become a beloved staple in your kitchen.