TasteToronto | Don Angie-inspired Pinwheel Lasagna

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Don Angie-inspired Pinwheel Lasagna

Moderate

Don Angie-inspired Pinwheel Lasagna

Don Angie-inspired Pinwheel Lasagna

Method

Note 1 Steps

  • Step 1

    You will need a lot of counter space for this recipe so read entire recipe and plan accordingly.

Pasta 9 Steps

  • Step 1

    Mix all ingredients (eggs, yolk and flour, olive oil, salt) in a food processor then knead until smooth. You can do the entire thing using a stand mixer. Start with 1 1/2 cups of flour and add remaining 1/2 cup if the dough is too wet. This will depend on how large your eggs are. Knead for at least 10 minutes.

  • Step 2

    Roll pasta dough into ball, dust with a bit of flour, cover with plastic wrap and let sit for 40 minutes.

  • Step 3

    Cut dough in half and using a pasta roller, roll out two sheets of pasta dough.

  • Step 4

    You want to keep passing it through the roller until it is smoother, start at a 6 setting and eventually get it down to a 4 setting on your pasta machine. Your dough will rip at the beginning but keep passing it through until smooth.

  • Step 5

    Cut each sheet in half to create 4 sheets.

  • Step 6

    Dust your 4 pasta sheets with flour to prevent them from sticking.

  • Step 7

    Bring a large pot of salted water to a boil and set up a bowl of ice water.

  • Step 8

    Cook pasta sheets, submerging in the water for one minute then immediately placing into the ice bath.

  • Step 9

    Set aside to cool.

Bechamel 5 Steps

  • Step 1

    In a heavy bottomed pot on medium heat, add your butter and melt. Add shallots, bay leaves, thyme and peppercorns. After 2 minutes add minced garlic.

  • Step 2

    Cook, stirring constantly for about 4 minutes total until shallots are translucent and garlic is browning.

  • Step 3

    Add your flour and stir cooking for about five minutes.

  • Step 4

    Using a whisk, add your milk and whisk cooking for about 10 minutes.

  • Step 5

    Season with salt and remove from heat. Strain through very fine mesh sieve. Cover and place in refrigerator to cool.

Bolognese 7 Steps

  • Step 1

    Finely dice onions, garlic, celery and carrots and set aside. You may also use a food processor.

  • Step 2

    In a heavy bottomed pan, brown your Italian sausage and ground beef in olive oil. About 5-7 minutes, until cooked. Remove from pan and set aside.

  • Step 3

    Add your pancetta to the pot and cook over medium heat until crispy and add your diced vegetables. Sauté vegetables with pancetta for at least 5-10 minutes until nice and soft.

  • Step 4

    Add tomato paste and stir cooking for at least 5 minutes.

  • Step 5

    Deglaze using your wine and cook until fully evaporated. Add your cooked sausage and beef back into pot with veggies and pancetta and add milk and crushed tomatoes.

  • Step 6

    Stir well, reduce heat to a simmer and cook for 2 to 2 1/2 hours stirring occasionally.

  • Step 7

    Season with salt and pepper and set aside to cool. Cover and place in fridge until ready to use

Tomato Sauce 2 Steps

  • Step 1

    In a heavy bottomed sauce pan on medium heat add olive oil. Reduce heat and add minced garlic and cook until soft.

  • Step 2

    Add crushed tomatoes and bring to a boil. Tear basil leaves and add to sauce, stir in and cook for about 1 minute or 2 minutes longer, remove form heat and season with salt to taste. Cover and place in refrigerator to cool.

Assembly 14 Steps

  • Step 1

    Preheat oven to 400°F.

  • Step 2

    On a clean counter top, lay out a long layer of parchment paper. Lay out one of your pasta sheets on top.

  • Step 3

    Note: Ideally all your sheets are the same length so they overlap nicely.

  • Step 4

    Spread a thin layer of béchamel evenly across the pasta sheet

  • Step 5

    Sprinkle Parmesan and mozzarella over the béchamel. Place another sheet of pasta on top. Spread a layer of bolognese evenly across the second pasta sheet. Add a sufficient amount but not too too much or else it will be hard to roll.

  • Step 6

    Roll the layered pasta into a log using parchment paper to help you. Wrap in parchment paper and place in fridge and let cool.

  • Step 7

    Repeat with other 2 pasta sheets to make another log.

  • Step 8

    When lasagna logs are cool, prep dish.

  • Step 9

    Ladle the tomato sauce into a casserole to cover the entire bottom of the dish, slice your logs using a sharp knife. I get about 6 pinwheels per log. You can cut them thicker and get fewer pinwheels per log.

  • Step 10

    Lay lasagna pinwheels into the casserole dish, with the cut sides facing up, until the dish is full.

  • Step 11

    In a small bowl add your ricotta and Boursin cheese, season with salt and pepper to taste and add dollops between pinwheels.

  • Step 12

    Cook in oven for at least 15 minutes or until pasta edges are golden brown. I like mine after about 25 minutes.

  • Step 13

    Top with chopped parsley and serve.

  • Step 14

    You can keep your second log refrigerated for up to 3 days until you are ready to slice and bake. Make sure to reserve your shredded cheese, ricotta-Boursin mixture and tomato sauce for assembly of your second lasagna.

Tags:

New York Restaurants

Toronto Recipes

Best Lasagna Recipes

Pinwheel Lasagna

Don Angie

Don Angie-inspired Pinwheel Lasagna

Moderate

Don Angie-inspired Pinwheel Lasagna

Nadia Boachie
written by

Nadia Boachie

Don Angie-inspired Pinwheel Lasagna

Yields:

Serves 12

Prep Time:

3 hours 0 mins

Inactive Time:

0 hours 40 mins

Cook Time:

4 hours 30 mins

0.0

Rate This Recipe

American

Main Dishes

Ingredients

Pasta

  • 1 1/2 to 2 cups all-purpose flour

  • 8 egg yolks

  • 2 whole eggs

  • Pinch of salt

  • 1 tablespoon olive oil

Bechamel

  • 1 pound (4 sticks) unsalted butter, cut into cubes

  • 2 shallots, sliced

  • 2 bay leaves

  • 4 sprigs thyme

  • 2 garlic cloves

  • 1 teaspoon ground black pepper

  • 1 1/2 cups all-purpose flour

  • 2 litres whole milk

  • Salt

Bolognese

  • 2 Spanish onions, coarsely chopped

  • 4 garlic cloves

  • 5 ribs celery, coarsely chopped

  • 2 carrots, peeled and coarsely chopped

  • 1 pound sweet Italian sausage, casings removed

  • 4 ounces pancetta, ground or processed in food processor

  • 1 pound ground beef

  • 2 tablespoons olive oil

  • 1 cup white wine

  • 2 cups whole milk

  • 2 tablespoons tomato paste

  • 1 large can (796 mL) crushed tomatoes

  • Salt

Tomato Sauce

  • 1 large can (796 mL) crushed tomatoes

  • 4 garlic cloves, minced

  • Bunch of basil leaves

  • 4 tablespoons olive oil

  • Salt and pepper, to taste

Assembly

  • Cooked pasta sheets (recipe above)

  • Béchamel (recipe above)

  • 3 cups mozzarella cheese, shredded

  • 1 1/2 cups Parmesan, grated

  • Bolognese (recipe above)

  • Tomato Sauce (recipe above)

  • 2 cups ricotta

  • 1 pack Boursin Cheese (Gournay Cheese)

  • Salt and pepper, to taste

  • Parsley, chopped

Send list of ingredients to myself

Method

Note 1 Steps

  • Step 1

    You will need a lot of counter space for this recipe so read entire recipe and plan accordingly.

Pasta 9 Steps

  • Step 1

    Mix all ingredients (eggs, yolk and flour, olive oil, salt) in a food processor then knead until smooth. You can do the entire thing using a stand mixer. Start with 1 1/2 cups of flour and add remaining 1/2 cup if the dough is too wet. This will depend on how large your eggs are. Knead for at least 10 minutes.

  • Step 2

    Roll pasta dough into ball, dust with a bit of flour, cover with plastic wrap and let sit for 40 minutes.

  • Step 3

    Cut dough in half and using a pasta roller, roll out two sheets of pasta dough.

  • Step 4

    You want to keep passing it through the roller until it is smoother, start at a 6 setting and eventually get it down to a 4 setting on your pasta machine. Your dough will rip at the beginning but keep passing it through until smooth.

  • Step 5

    Cut each sheet in half to create 4 sheets.

  • Step 6

    Dust your 4 pasta sheets with flour to prevent them from sticking.

  • Step 7

    Bring a large pot of salted water to a boil and set up a bowl of ice water.

  • Step 8

    Cook pasta sheets, submerging in the water for one minute then immediately placing into the ice bath.

  • Step 9

    Set aside to cool.

Bechamel 5 Steps

  • Step 1

    In a heavy bottomed pot on medium heat, add your butter and melt. Add shallots, bay leaves, thyme and peppercorns. After 2 minutes add minced garlic.

  • Step 2

    Cook, stirring constantly for about 4 minutes total until shallots are translucent and garlic is browning.

  • Step 3

    Add your flour and stir cooking for about five minutes.

  • Step 4

    Using a whisk, add your milk and whisk cooking for about 10 minutes.

  • Step 5

    Season with salt and remove from heat. Strain through very fine mesh sieve. Cover and place in refrigerator to cool.

Bolognese 7 Steps

  • Step 1

    Finely dice onions, garlic, celery and carrots and set aside. You may also use a food processor.

  • Step 2

    In a heavy bottomed pan, brown your Italian sausage and ground beef in olive oil. About 5-7 minutes, until cooked. Remove from pan and set aside.

  • Step 3

    Add your pancetta to the pot and cook over medium heat until crispy and add your diced vegetables. Sauté vegetables with pancetta for at least 5-10 minutes until nice and soft.

  • Step 4

    Add tomato paste and stir cooking for at least 5 minutes.

  • Step 5

    Deglaze using your wine and cook until fully evaporated. Add your cooked sausage and beef back into pot with veggies and pancetta and add milk and crushed tomatoes.

  • Step 6

    Stir well, reduce heat to a simmer and cook for 2 to 2 1/2 hours stirring occasionally.

  • Step 7

    Season with salt and pepper and set aside to cool. Cover and place in fridge until ready to use

Tomato Sauce 2 Steps

  • Step 1

    In a heavy bottomed sauce pan on medium heat add olive oil. Reduce heat and add minced garlic and cook until soft.

  • Step 2

    Add crushed tomatoes and bring to a boil. Tear basil leaves and add to sauce, stir in and cook for about 1 minute or 2 minutes longer, remove form heat and season with salt to taste. Cover and place in refrigerator to cool.

Assembly 14 Steps

  • Step 1

    Preheat oven to 400°F.

  • Step 2

    On a clean counter top, lay out a long layer of parchment paper. Lay out one of your pasta sheets on top.

  • Step 3

    Note: Ideally all your sheets are the same length so they overlap nicely.

  • Step 4

    Spread a thin layer of béchamel evenly across the pasta sheet

  • Step 5

    Sprinkle Parmesan and mozzarella over the béchamel. Place another sheet of pasta on top. Spread a layer of bolognese evenly across the second pasta sheet. Add a sufficient amount but not too too much or else it will be hard to roll.

  • Step 6

    Roll the layered pasta into a log using parchment paper to help you. Wrap in parchment paper and place in fridge and let cool.

  • Step 7

    Repeat with other 2 pasta sheets to make another log.

  • Step 8

    When lasagna logs are cool, prep dish.

  • Step 9

    Ladle the tomato sauce into a casserole to cover the entire bottom of the dish, slice your logs using a sharp knife. I get about 6 pinwheels per log. You can cut them thicker and get fewer pinwheels per log.

  • Step 10

    Lay lasagna pinwheels into the casserole dish, with the cut sides facing up, until the dish is full.

  • Step 11

    In a small bowl add your ricotta and Boursin cheese, season with salt and pepper to taste and add dollops between pinwheels.

  • Step 12

    Cook in oven for at least 15 minutes or until pasta edges are golden brown. I like mine after about 25 minutes.

  • Step 13

    Top with chopped parsley and serve.

  • Step 14

    You can keep your second log refrigerated for up to 3 days until you are ready to slice and bake. Make sure to reserve your shredded cheese, ricotta-Boursin mixture and tomato sauce for assembly of your second lasagna.

Tags:

New York Restaurants

Toronto Recipes

Best Lasagna Recipes

Pinwheel Lasagna

Don Angie

Don Angie-inspired Pinwheel Lasagna