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Michael Symon’s Lasagna Pinwheels

Ingredients

Serves 6

Extra virgin olive oil
Kosher salt and pepper
1 pound box of lasagna noodles
8 oz. sliced mozzarella

Bolognese:
1 pound ground beef
1 small onion, finely chopped
2 ribs celery, finely chopped
2 carrots, peeled and finely chopped
3 cloves garlic, thinly sliced
3 Tbl. tomato paste
2 c dry white wine
Small bundle Fresh thyme, tied with butchers twine

Bechamel:
6Tbl unsalted butter
½ c flour
2 ½ c whole milk
1 tsp. freshly grated nutmeg
1 c grated parmesan
1 pound whole milk ricotta

Pomodoro:
¼ c Olive oil
1 small onion (1c), finely diced
2 cloves garlic, minced
¼ tsp. chili flakes
Small bundle fresh oregano
Small bundle fresh thyme
28 oz. can crushed tomatoes
Basil, to garnish

Directions

For ease of building this dish, make all sauces ahead of time and chill before assembly.
Bring a large pot of salted water to a boil. Cook the lasagna noodles 2 minute less than package directions. Drain and pour on to a sheet tray to cool. Save the pasta water.

For the Bolognese: Place a heavy bottomed pan over medium high heat and add about ¼ c of olive oil. Add the ground meat and break up any lumps as it cooks. Cook until it begins to brown. Add the onions, celery, carrots and garlic with a large pinch of salt and cook, stirring occasionally until the vegetables soften and begin to caramelize, 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the remaining ingredients and bring to a simmer. Cook, partially covered for at least 20 minutes, until the sauce has thickened. Season with salt and pepper and remove the thyme bundle.

For the bechamel: In a heavy bottomed saucepot over medium heat melt 6T of butter. When the butter has melted whisk in the flour until it forms a smooth paste. Slowly whisk in the milk then bring to a gentle boil. Reduce to a simmer, whisk in the nutmeg, 1 tsp. salt and freshly ground pepper. Cook, stirring often for 10-15 minutes, until thickened and smooth. Remove from the heat and whisk in the parmesan and ricotta then set aside to cool.

For the Pomodoro: Place a saucepot over medium heat and add ¼ c olive oil. Add the onions and garlic and a large pinch of salt. Cook, stirring occasionally until the vegetables soften, 8-10 minutes. Stir in the chili flakes and tomatoes and season with salt and pepper. Tie the oregano and thyme together with a piece of butchers twine then add it to the sauce. Bring to a simmer and cook over medium low heat for 30 minutes. After 30 minutes, remove the herb bundle and puree on low to preserve the red color. Stir in some torn or chopped basil then set aside to cool.

Preheat your oven to 400 degrees.

To assemble: Ladle the pomodoro into the bottom of an enameled baking dish.
Lay out a pasta sheet. Dip the pasta in the pasta water if it’s hard to separate.
Spread a thin layer of bechamel evenly over the surface. Place another pasta sheet on top. Spread a thin layer of Bolognese on to the second pasta sheet, leaving the last ½ inch of the sheet clean and free of sauce. Roll the sheets in to a pinwheel and place into the prepared baking dish. Repeat with the remaining pasta and sauce. Top with the shredded mozzarella. Bake for 15-20 minutes, until golden brown and bubbly.
Serve with torn basil and olive oil drizzled over the top.

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