Lasagna Pinwheels
One of the first videos I ever posted on TikTok back in March 19, 2024 was my recipe for lasagna pinwheels, and back then I was very nervous because I wasn’t sure if anyone would even like my content. I was too afraid to show my face or even use my real voice, I would use a voice modifier as I didn’t know if people would like my videos for me or just for my food.
However, almost a year and more than 6,000 followers (and counting) later, I have found myself much more comfortable with who I am both as a chef and as a content creator.
And since the next letter in this alphabetic pasta journey happens to be L, it seemed like a perfect fit!
I mean, sure, there’s lots of food items and dishes that begin with L. Linguine with clams, lobster, leeks, lamb, langoustine, and lettuce, just to name a few, but lasagna pinwheels struck my heart a bit so that’s what I’m going with.
Last time I did this with fresh pasta, which is a great thing to do, but this time around I wanted to make it more readily accessible to the average home cook so I’ll be using dried lasagna sheets.
Serves 4
16 whole dried lasagna sheets
2 1/2 cups whole milk ricotta
3/4 cup freshly grated Pecorino Romano, plus more for topping
1/2 cup shredded low moisture mozzarella
2 whole eggs
1 tbsp finely chopped rosemary leaves
Salt and pepper
Olive oil, for brushing
2 cups of your favorite marinara sauce, warmed. (Homemade or store bought, up to you)
Thinly sliced fresh basil, for topping
Bring a wide saucepan of salted water to a boil. Add the pasta sheets, then boil for about 8 minutes, or until the pasta is bendable. Drain, then lay onto kitchen towels or paper towels to blot off the excess water.
For the filling, combine the ricotta, Pecorino, mozzarella, eggs and rosemary. Season with salt and pepper.
Divide and spread the ricotta mixture among each pasta sheet, leaving about 1 inch of space along one of the shorter ends. Take one sheet and roll it up as tight as you can, rolling the sheet away from you. Once rolled up, place that onto another pasta sheet, and continue rolling up to get a larger pinwheel.
Move any rolled pasta to a foil-lined baking sheet. Once all of the pasta is rolled, transfer to the fridge for at least 20 minutes.
(You can also do this the day before you want to serve them, just make sure to cover them with a damp towel if you do so.)
Preheat the oven to 425 degrees F. Slice each rolled pasta into 3 pieces, then lay them cut-side down onto the baking sheet. Brush the pinwheels with oil, sprinkle with grated Pecorino, then bake for 30 minutes, or until the sides are browned and the top is bubbly.
To serve, spoon some hot tomato sauce onto plates, then top with 4 or 6 pinwheels, and finish with a sprinkle of basil.
