Lasagna Pinwheels

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Lasagna Pinwheels


  • 1 package Cappello’s Lasagna Sheets, thawed  

  • For the Béchamel Sauce:

  • ½ cup (1 stick) unsalted butter, cut into cubes

  • 1 shallot, minced 

  • 1 ½ teaspoons Italian seasoning 

  • 1 teaspoon kosher salt 

  • ½ teaspoon ground black pepper 

  • ¼ cup almond flour 

  • 1 teaspoon arrowroot starch 

  • 1 cup whole milk 

  • For the Sausage Filling:

  • 1 tablespoon olive oil 

  • 1 pound Italian sausage, casing removed 

  • 1 cup yellow onion, diced 

  • 2 cloves garlic, minced 

  • ¼ cup vegetable broth

  • ¼ cup tomato paste 

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper 

  • ¼ teaspoon red pepper flakes 

  • For Assembly:

  • 20 ounces tomato sauce 

  • 1 cup shredded mozzarella 

  • 1 cup grated parmesan cheese 

  • ½ cup ricotta cheese 

  • 1 tablespoon fresh Italian parsley, chopped 


  • Make the béchamel sauce: 

  • In a 2-qt saucepan over medium heat, melt the butter. 

  • Add shallots, Italian seasoning, salt, and black pepper to the pan. Cook, stirring occasionally, until shallots are translucent, about 2 minutes. 

  • Whisk in almond flour and arrowroot starch. Cook until mixture starts to bubble, then whisk in milk. 

  • Cook, whisking constantly until sauce thickens, 3-4 minutes. 

  • Remove from heat, pour into a medium mixing bowl, and place in the refrigerator to cool. 

  • While the béchamel is cooling, cook the sausage: 

  • To a 12-inch nonstick skillet placed over medium heat, warm the olive oil. Add sausage, onion, and garlic to the pan. Cook, breaking up the sausage into bite-sized pieces until meat is no longer pink and onions are soft, 7-9 minutes.

  • Add vegetable broth, tomato paste, salt, black pepper, and red pepper flakes to the pan. Cook until the broth has evaporated and sauce is thick, 4-5 minutes. 

  • Transfer sauce to a medium mixing bowl and place in the refrigerator to cool. 

  • When béchamel and sausage filling is cool you can assemble the pinwheels. Preheat oven to 400 F.

  • Pour tomato sauce into the base of a 3-quart casserole dish. 

  • Lay a lasagna sheet on a work surface. Spread a thin layer of béchamel evenly across the lasagna.

  • Sprinkle a thin layer of parmesan and mozzarella over the béchamel. 

  • Place another sheet of lasagna on top. Spread a layer of sausage filling evenly over the top. 

  • Starting from one end, roll the layered pasta into a log. Slice log in half and place each pinwheel into the sauce with the cut sides facing up.

  • Repeat process with remaining lasagna sheets, filling, and cheese.

  • Spoon ricotta into the spaces between the pinwheels. Top pinwheels with any remaining parmesan and mozzarella cheese. 

  • Place in the oven and bake until sauce is bubbling and pasta is golden brown, 30-35 minutes. 

  • Remove from oven, top with parsley, and serve.

Kids Can Do

  • Help build the lasagna roll-ups

  • Pour the tomato sauce into the pan

  • Sprinkle the cheese on top