Lasagna is a classic comfort food, but this unique twist on the traditional dish takes it to another level. Imagine the rich flavors of a Bolognese sauce, creamy béchamel, and savory Parmigiano-Reggiano cheese, all beautifully rolled into delicate, individually portioned rosettes. If you’re a pasta lover, this is one recipe you absolutely cannot miss. It’s a visual treat and a guaranteed crowd-pleaser!
The Perfect Combination of Flavors
We all know that food is not just about taste—it’s also about aesthetics. In today’s world, where food videos and photos flood our screens, we can’t help but eat with our eyes first. It’s all about finding dishes that are not only delicious but also eye-catching. The lasagna rosettes from Don Angie in New York’s West Village first caught my eye a few years ago, and I haven’t been able to stop thinking about them since (if you know, you know!). This lasagna is a game-changer, turning the traditional lasagna into rolled-up pieces of pasta, almost like a jelly roll, which are then sliced into pretty rosettes. The final product is both beautiful and absolutely irresistible.
Ingredients for the Bolognese:
- 1 1/4-ounce packet of unflavored gelatin
- 1 cup low-sodium chicken stock
- 1 tablespoon unsalted butter
- 1 large carrot, finely minced
- 1-2 celery ribs, finely minced
- 1 medium yellow onion, finely minced
- 2 pounds ground meat (beef or a mix of beef, pork, and veal)
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 bay leaf
- Pinch of nutmeg
- 1 teaspoon fish sauce (optional)
- Kosher salt
- 1/4 cup heavy cream
For the Besciamella:
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- Kosher salt, pepper, and a pinch of nutmeg
For the Tomato Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, lightly smashed
- 1 large sprig of fresh basil
- 28-ounce can of whole peeled tomatoes or tomato passata
- Kosher salt
For the Assembly:
- 2 pounds fresh lasagna noodles
- Vegetable oil for greasing
- 8 ounces fresh mozzarella, diced
- 1 cup finely grated Parmigiano-Reggiano
Directions:
1. Prepare the Bolognese Sauce:
In a 1-cup liquid measuring cup, sprinkle gelatin over the stock and set aside. 
2. Cook the Bolognese Sauce:
In a large Dutch oven, melt butter over medium-high heat until foamy. Add carrots, celery, and onions, and cook, stirring, until softened and translucent, about 6 minutes. Add half of the ground meat and cook, stirring occasionally and breaking up any large pieces, until well browned, about 12 minutes. Add the remaining meat and continue to cook until all the meat is fully cooked and broken into small pieces, about 10 minutes.
3. Add Tomato Paste:
Stir in the tomato paste and cook for 2 minutes. Add the wine, scraping the bottom of the pot, and bring to a boil. Continue to cook until the raw alcohol smell has cooked off, about 5 minutes. Add the bay leaf along with the reserved stock and bring to a simmer. Lower the heat to maintain a gentle simmer, stirring occasionally. Add the nutmeg and fish sauce (if using), and season with salt. Continue to simmer until the sauce has thickened and almost no liquid remains, about 2 hours.
4. Skim and Discard Fat:
Skim any fat off the surface of the sauce, along with the bay leaf. Stir in the cream and season with salt. Set aside while preparing the pasta and bechamel sauce.
5. Make the Bechamel Sauce:
In a small saucepan, melt butter over medium-high heat. Add flour and whisk to form a paste. Continue to cook, stirring, until the raw flour smell disappears, about 1 minute. Gradually whisk in the milk, adding it in a steady, thin stream until fully combined. The sauce will initially thicken and then become thin once all the milk is added.
6. Cook the Bechamel Sauce:
Continue heating and stirring until the sauce reaches a simmer and begins to thicken slightly. Reduce heat to low and cook until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper. Whisk in the nutmeg. If any lumps form, whisk thoroughly or use an immersion blender. Add 1/2 cup of the bechamel sauce to the reserved Bolognese. Cover the remaining sauce with plastic wrap to prevent a skin from forming and keep warm.
7. Prepare the Pasta:
Prepare an ice bath. In a pot of salted boiling water, cook the pasta in batches until just shy of al dente, about 1 minute for fresh pasta. Using a spider or mesh strainer, transfer the pasta immediately to the ice bath to cool. Drain the pasta well, then lightly brush each sheet on both sides with vegetable oil to prevent sticking. Lay the sheets out on a parchment-lined baking sheet, with layers of plastic wrap between them to keep them from sticking.
8. Make the Rosettes:
On a clean work surface, lay one pasta sheet with the short side facing you. Spread 1/4 cup of the bechamel sauce evenly over the pasta, then sprinkle with grated Parmigiano. Place a second pasta sheet on top. Spread about 3/4 cup of the Bolognese sauce on top, leaving a 1-inch border at the top farthest from you. Smear about a teaspoon of the bechamel on the border, then, starting at the bottom, roll the layered pasta like a jelly roll. Transfer the roll to a sheet pan, seam-side down.
9. Repeat the Process:
Repeat the process with the remaining pasta sheets, cheeses, and sauces to make a total of 5 rolls. Refrigerate the rolls until chilled, at least 1 hour, or up to 12 hours.
10. Make the Tomato Sauce:
In a small saucepan, heat olive oil and the garlic clove over medium heat until the garlic begins to sizzle. Reduce heat to medium-low and continue to cook until the garlic turns golden, about 4 minutes. Remove the garlic clove and discard. Add the blended canned tomatoes (or passata) along with the basil and bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer, stirring often, until the sauce has thickened and is no longer watery (this may take little time for passata products, or up to 20 minutes for watery canned tomatoes). Remove from heat and season with salt. Set aside.
11. Assemble and Bake:
Adjust the oven rack to the middle position and preheat the oven to 375°F (190°C). Grease a 3-quart oval or 9×13-inch baking dish with oil. Slice each roll into thirds crosswise to make 18 pinwheels.
12. Bake:
Spread a thin, even layer of passata (tomato sauce) on the bottom of the baking dish. Arrange the lasagna rolls cut side up, then sprinkle a generous amount of cheese on top. Bake, rotating the baking sheet halfway through, until golden brown, about 35 to 40 minutes.
13. Final Decoration and Serve:
Place the remaining bechamel sauce into a piping bag and pipe small dots on top in a decorative pattern, or simply dollop the warm bechamel on top with a spoon. Sprinkle with more cheese and serve.
