Difficulty Level: Hard
Total Time: 2.5 hours
Serving Size: 4-6 servings
Easy Bolognese Sauce:
1 lb. ground sirloin beef
4 garlic cloves, minced
1/2 cup red wine
1 28 oz. can crushed tomatoes, preferably San Marzano
2 tbsp. tomato paste
1/4 cup heavy cream
1/4 tsp. ground nutmeg
Salt & pepper for seasoning
2 tbsp. salted butter
2 tbsp. all-purpose flour
1 cup whole milk
1/3 cup Parmigiano Reggiano, finely grated
Easy Marinara Sauce:
1 14 oz. can crushed tomatoes, preferably San Marzano
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
1/4 tsp. salt
1 sprig basil
4 fresh pasta sheets, roughly 6 x 15 inches
3 cups Bolognese sauce
1 cup Mornay sauce
3 cups whole milk mozzarella, shredded
1/4 cup Parmigiano Reggiano, grated
1 ½ cups marinara sauce
8 oz. Stracchino cheese (ricotta, stracciatella or any soft, creamy cheese will work too)
1 tbsp. Italian parsley, finely chopped
Tip: To reduce cooking time, use store bought marinara and Bolognese sauce. The marinara can be jarred, but make sure the Bolognese sauce is fresh - you want a somewhat thick, meaty consistency for the lasagna.
Easy Bolognese Sauce (can be made a day ahead):
Add the ground sirloin to a large heavy-bottomed pot and cook over medium-high heat for 5-8 minutes until fully cooked, crumbling the meat with a wooden spoon. Stir in the minced garlic and let cook for a further 2-3 minutes.
Add the red wine, crushed tomatoes, tomato paste, salt and pepper. Stir and let simmer over low heat for 15 minutes.
Remove sauce from heat and stir in the 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):
In a small pot over low heat, melt butter and stir in flour. Once a thick paste-like texture has developed, slowly whisk in the milk. Once the mixture has thickened, whisk in the grated Parmigiano. Set aside to let cool.
Easy Marinara Sauce (can be made a day ahead):
Add olive oil to a saucepan over low heat. Stir in minced garlic and sauté for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt and a sprig of basil. Stir and then let simmer over low heat for 15 minutes. Add more salt to taste.
Bring a large 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 the pot and place on a wire rack over a baking sheet to cool. Blot with a paper towel to dry.
Spread a thin layer of the Mornay sauce over one of the lasagna sheets. Sprinkle the mozzarella and Parmigiano Reggiano over the Mornay sauce. Place a second lasagna sheet on top of the cheese. Spread the Bolognese sauce over the second lasagna sheet. Try not to get it too close to the edges or it will ooze out when you roll the pasta.
Slowly roll the pasta stack. Repeat this process with the other two pasta sheets to create two pasta rolls. Refrigerate both rolls for 45 minutes. This will make it easier to slice the rolls to form the pinwheels.
Preheat the oven to 375°F. Cut each pasta roll into 4 pieces to form the pinwheels.
Spread the marinara sauce along the bottom of the baking dish. Place the pinwheels on top of the marinara. Use any extra Bolognese or Mornay sauce to fill the pinwheels to the top. Place a few dollops of Stracchino cheese on top of the pinwheels.
Bake in the oven for 20 minutes. Remove and sprinkle with chopped parsley and serve!