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Lasagna Spirals Recipe

Recipe by Pedro M. A. Neves

Lasagna Spirals combine the beloved layers of traditional lasagna into elegant, individual-portion pinwheels. This modern interpretation maintains the rich meat ragù and creamy béchamel of Italian lasagna while offering a visually striking presentation. Perfect for entertaining or weeknight dinners, these spirals deliver authentic Italian flavor with contemporary style.

Ingredients

• 400g fresh lasagna sheets (or dried, cooked according to package directions)
• 500g ground beef
• 150g ground pork
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 200ml whole milk
• 40g butter
• 30g all-purpose flour
• 100g grated Parmigiano-Reggiano
• 400ml tomato passata
• 2 tbsp tomato paste
• 60ml dry white wine
• 2 bay leaves
• 1 tsp dried oregano
• Salt and black pepper to taste
• 15ml olive oil
• Pinch of nutmeg

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.

2. Add minced garlic and cook for 1 minute until fragrant. Increase heat to medium-high, add ground beef and pork, breaking up with a wooden spoon. Cook for 5-6 minutes until browned and no pink remains.

3. Stir in tomato paste and cook for 1-2 minutes. Pour in white wine, stirring to deglaze the pan. Simmer for 1 minute until wine reduces slightly.

4. Add tomato passata, bay leaves, and oregano. Season with salt and pepper. Reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until ragù thickens slightly.

5. While ragù simmers, prepare béchamel: melt butter in a separate saucepan over medium heat. Whisk in flour to create a roux, stirring constantly for 1-2 minutes until it turns pale golden.

6. Gradually add milk while whisking continuously to prevent lumps. Continue stirring for 3-4 minutes until sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and stir in half the Parmigiano-Reggiano.

7. Pat lasagna sheets dry with paper towels. Lay one sheet on a clean work surface. Spread 2 tbsp ragù evenly across the sheet, leaving a 1cm border on all sides. Top with 1.5 tbsp béchamel.

8. Starting from one short end, tightly roll the lasagna sheet into a spiral. Place seam-side down in a lightly buttered baking dish. Repeat with remaining sheets.

9. Arrange 6 spirals seam-side down in the baking dish. Spoon remaining ragù and béchamel over and around spirals. Sprinkle with remaining Parmigiano-Reggiano.

10. Bake in a preheated 180°C (350°F) oven for 30-35 minutes until top is lightly golden and edges bubble gently. Rest for 5 minutes before serving.

Substitutions

• Use ground turkey or lamb instead of beef and pork for a leaner or different flavor profile
• Substitute béchamel with a mixture of ricotta cheese (250g), egg yolk, and 50ml milk for a lighter texture
• Replace all-purpose flour with an equal weight of cornstarch mixed with a small amount of cold milk for gluten-free preparation
• Use lactose-free milk and vegan butter with the same flour ratio for dairy-free version

Tips

• Ensure lasagna sheets are completely dry before assembly to prevent excessive moisture and soggy spirals
• Make ragù and béchamel up to one day ahead and refrigerate separately to streamline assembly day
• If using dried lasagna sheets, slightly undercook them so they remain pliable for rolling without tearing

While layered lasagna dates back centuries in Italian cuisine, particularly in Emilia-Romagna and Bologna, the spiral presentation reflects modern Italian cooking innovation. This technique maintains traditional flavors and techniques while adapting the dish for contemporary plating and portion control.

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