Lasagna Pinwheels

Ingredients

• 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 

Instructions

• 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