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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.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour 55 minutes
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