Lasagna Pinwheels

Inspired by Don Angie

Ingredients:

Pasta Dough:

• 1 cup ‘00’ soft wheat flour

• 1/2 cup semolina flour

• 2 eggs, 1 yolk

Easy Bolognese Sauce:

• 1 lb. ground sirloin beef

• 1 28 oz. can crushed tomatoes (preferably San Marzano)

• 2 tbsp. tomato paste

• 1/2 cup red wine

• 4 cloves garlic, minced

• 1/4 cup heavy cream

• 1/4 tsp. ground nutmeg

• Salt & pepper for seasoning

Mornay Sauce:

• 2 tbsp. salted butter

• 2 tbsp. all-purpose flour

• 1 cup whole milk

• 1/3 cup grated Parmigiano Reggiano

Easy Marinara:

• 14 oz. crushed tomatoes (preferably San Marzano)

• 2 tbsp. extra virgin olive oil

• 4 cloves garlic, minced

• 1/2 tsp. salt

• 1 sprig basil

Lasagna Pinwheels:

• 4 6 x 15 inch fresh pasta sheets

• 2-3 cups Bolognese sauce

• 1 cup Mornay sauce

• 2-3 cups shredded whole milk mozzarella

• 1/2 - 1 cup Parmigiano Reggiano, grated

• 1-2 cups Marinara sauce

• 8 oz. soft creamy cheese (I used Stracchino; ricotta or Stracciatella are good alternatives)

• 1 tbsp. parsley, chopped

Directions:

Pasta Dough (can be made a day ahead):

1. In a bowl, mix together both types of flour. Create a well and add eggs and yolk. Using a fork, whisk eggs, slowly bringing in the flour until dough begins to form. Once dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 1 hour.

2. Remove your dough from the plastic wrap and divide into 4 even pieces. Roll out each piece into a thin sheet about 6 x 15 inches. I used a 5 on the KitchenAid pasta roller attachment.

Easy Bolognese (can be made a day ahead):

1. Add the ground sirloin to a large pot and cook over medium-high heat for about 5-10 minutes, crumbling the meat with a wooden spoon. Drain any excess fat. Add minced garlic and stir. Let cook for a further 1-2 minutes.

2. Pour in 1/2 cup red wine to deglaze the bottom of the pot. Stir and add crushed tomatoes, tomato paste, salt and pepper. Let simmer over low heat for 10-15 minutes.

3. Remove sauce from heat and stir in nutmeg and heavy cream. Season with more salt and pepper to taste. Set aside to let cool.

Mornay Sauce (can be made a day ahead):

1. In a small pot over low heat, melt butter and stir in 2 tbsp. flour. Once a thick paste-like texture has developed, slowly whisk in milk. Once the mixture has thickened, whisk in grated Parmigiano Reggiano. Set aside to let cool.

Easy Marinara Sauce (can be made a day ahead):

1. Add 2 tbsp. olive oil to a saucepan over low heat. Stir in minced garlic and sauté for 2-3 minutes, until fragrant. Add the crushed tomatoes, 1/2 tsp. salt and a sprig of basil. Stir and then let simmer over low heat for about 20 minutes. Add more salt to taste.

Lasagna Pinwheels:

1. Bring a pot of water to a boil, add plenty of salt. Drop in the lasagna sheets for about 1-2 minutes until al dente. Remove from pot and place on a wire rack over a baking sheet to cool. Blot with a paper towel to dry.

2. Spread a thin layer of the Mornay sauce over one of the lasagna sheets. Sprinkle mozzarella and Parmigiano Reggiano over the Mornay sauce. Place a second lasagna sheet on top of the cheese. Spread the Bolognese sauce down the center of the second lasagna sheet. Try not to get it too close to the edges or else a lot will ooze out when you roll the pasta.

3. Slowly roll the pasta stack. Repeat this process with the other two pasta sheets to create two pasta rolls. Refrigerate both rolls for about 30-60 minutes. This will make it easier to slice the rolls to form your pinwheels.

4. Place the pasta rolls on a cutting board and cut each into 3-4 pieces to form your pinwheels.

5. Spread marinara sauce to fully cover the bottom of your baking dish. Place pinwheels on top of the marinara. Use any extra Bolognese or Mornay sauce to fill the pinwheels to the top if necessary. Place a few dollops of Stracchino cheese (or whichever creamy cheese you choose) on top of the pinwheels.

6. Bake in oven on 375°F for about 20 minutes. Remove from oven, sprinkle with chopped parsley and serve!