Lasagna Pinwheels with Vodka Sauce & Prosciutto

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 4-6 servings

Ingredients:

Vodka Sauce:

• 1 28 oz. can crushed tomatoes, preferably San Marzano

• 1/2 yellow onion, finely chopped

• 4 garlic cloves, minced

• 1/3 cup Italian parsley, chopped

• 1/3 cup basil, chopped

• 2 tbsp. salted butter

• 1/2 tsp. salt

• 1/4 cup vodka

• 1 cup heavy cream

• 1/3 cup Parmigiano Reggiano, finely grated

• 2 tbsp. extra virgin olive oil

• 1 cup fresh baby spinach

• 1/2 cup prosciutto or pancetta cubes

Mornay Sauce:

• 2 tbsp. salted butter

• 2 tbsp. all-purpose flour

• 1 cup whole milk

• 1/3 cup Parmigiano Reggiano, finely grated

Lasagna Pinwheels:

• 4 fresh pasta sheets, roughly 6 x 15 inches

• 1 ½ cups plain vodka sauce

• 2 cups vodka sauce with spinach & prosciutto

• 1 cup Mornay sauce

• 3 cups whole milk mozzarella, shredded

• 3/4 cup Parmigiano Reggiano, grated

• 8 oz. Stracchino cheese (ricotta, stracciatella or any soft, creamy cheese will work too)

• 1 tbsp. Italian parsley, finely chopped

Directions:

Mornay Sauce (can be made a day ahead):

1. 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 Reggiano. Set aside to let cool.

Vodka Sauce (can be made a day ahead):

1. In a large heavy-bottomed pot, melt the butter and sauté the chopped onion, parsley and basil over medium-low heat for about 5 minutes until the onions are soft and translucent. Add minced garlic and sauté for another 1-2 minutes.

2. Add 1/4 cup vodka to deglaze the pot and stir until evaporated.

3. Add the crushed tomatoes and salt to the pot. Stir and let simmer over low heat for 20 minutes.

4. Remove from heat and stir in the heavy cream and grated Parmigiano.

5. Reserve 1 ½ cups of vodka sauce and set aside. This will be used for the base of the lasagna.

6. In a pan over low heat, add olive oil and sauté the spinach until the leaves begin to wilt.

7. Add the sautéed spinach along with the prosciutto or pancetta cubes to the pot with the remaining vodka sauce. This will be used for the lasagna pinwheels.

Lasagna Pinwheels:

1. 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.

2. 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 vodka sauce with spinach & prosciutto 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.

3. Slowly roll the pasta stack. Repeat this process with the other two pasta sheets to create two pasta rolls. Refrigerate both rolls for 45-60 minutes. This will make it easier to slice the rolls to form the pinwheels.

4. Preheat the oven to 375°F. Place the pasta rolls on a cutting board and cut each into 4 pieces to form the pinwheels.

5. Spread the reserved vodka sauce (without the spinach & prosciutto) along the bottom of the baking dish. Place the pinwheels on top of the vodka sauce.

6. Use any extra vodka sauce or Mornay sauce to fill the pinwheels to the top if necessary.

7. Place a few dollops of Stracchino cheese on top of the pinwheels.

8. Bake in the oven on 375°F for 20 minutes. Remove and sprinkle with chopped parsley and serve!