Lasagna Rotolo

Don Angie famously reinvented Sunday supper by standing lasagna on its head, swapping predictable layers for coiled pinwheels crowned with frizzled, deeply caramelized ridges. Beneath that cracker-crisp pasta crest lies an intensely concentrated pork-and-veal bolognese bound with melted fontina, all resting in a sweet marinara bath finished with silk-smooth whipped robbiolina. It is an extraordinary study in textural extremes—equal parts blistered crunch, slow-simmered savory depth, and dairy lushness.

The Bistro Recipe

An iconic Don Angie recreation featuring coiled lasagna pinwheels stuffed with rich pork bolognese and fontina, baked until shatteringly crisp over marinara and finished with whipped garlic robbiolina.

Prep Time 45 mins

Cook Time 75 mins

Total Time 120 mins

Servings 4

Method Bake & Crisp

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Slow-Simmered Bolognese

• 0.75 lb ground pork
• 0.5 lb ground veal (or lean ground chuck)
• 1 pieces medium yellow onion, finely diced
• 1 pieces medium carrot, peeled and finely diced
• 1 pieces stalk celery, finely diced
• 3 tbsp double-concentrated tomato paste
• 0.5 cup dry white wine
• 0.5 cup whole milk
• 1 cup canned crushed San Marzano tomatoes

The Roulade Assembly

• 8 pieces fresh lasagna pasta sheets (approx. 7x12 inches)
• 1.5 cup low-moisture whole milk mozzarella, freshly shredded
• 1 cup fontina cheese, finely shredded
• 0.5 cup Parmigiano-Reggiano, finely microplaned

Sauce Base & Whipped Robbiolina

• 1.5 cup bright tomato marinara sauce
• 6 oz robiola cheese (or whole-milk ricotta)
• 0.5 cup heavy cream
• 1 pieces garlic clove, grated to smooth paste
• 1 tbsp extra-virgin olive oil
• 2 tbsp flat-leaf Italian parsley, finely minced
• Flaky sea salt & freshly cracked black pepper, to taste

Instructions

1. 1
   Brown the Meats

   Sear pork and veal in olive oil over medium-high heat until deep mahogany bits form along the pan bottom.

2. 2
   Build the Soffritto

   Stir minced vegetables and tomato paste into sizzling fat, cooking until translucent, fragrant, and heavily caramelized.

3. 3
   Simmer Ragù Thick

   Deglaze with wine, stir in tomatoes and milk, then simmer 40 minutes until virtually dry and intensely savory.

4. 4
   Par-Cook Pasta

   Boil pasta sheets 60 seconds; immediately shock in ice water, drain completely, and blot dry on lint-free towels.

5. 5
   Layer & Roll

   Overlap sheets slightly into a broad sheet, spread cooled bolognese thinly, scatter cheeses edge-to-edge, and roll tightly into a cylinder.

6. 6
   Chill Firmly

   Wrap cylinder tightly in parchment paper and chill 25 minutes until solid enough to slice clean rounds without collapsing.

7. 7
   Slice Spirals

   Slice chilled log into 1.5-inch pinwheels using a serrated blade, wiping the knife clean between every single cut.

8. 8
   Roast & Crisp

   Spread marinara in baking dish, set spirals cut-side up, and bake at 425°F (220°C) for 25 minutes until rims blister.

9. 9
   Whip Robbiolina

   Whisk robiola, heavy cream, garlic, and olive oil over low heat until satiny, warm, and smoothly pourable.

10. 10
    Garnish & Finish

    Spoon warm cheese sauce around sizzling pinwheels, scatter fresh parsley and flaky salt overtop, and serve immediately.

Bolognese Moisture Control

Simmer the meat sauce until almost completely reduced and thick before spreading. Excess liquid turns the rolled spiral soggy during the chill step, preventing the delicate exposed edges from blistering into cracker-crisp crowns.

Sommelier's Pour

Chianti Classico Riserva or Nebbiolo d'Alba: High natural acidity effortlessly slices through molten fontina and garlicky cream, while structured tannins marry perfectly with the deep pan-fond character of the slow-simmered pork bolognese.

More inspiration from Don Angie

Don Angie

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