Don Angie Style Lasagna Rotolo

Prep time: 45 min | Cook time: 45 min | Servings: 4-6

Experience the iconic, crispy-edged "circles" of New York’s most famous lasagna. This dish combines a savory sausage bolognese with tangy whipped robiolina, creating a stunning spiral presentation that tastes even better than it looks.

• Ingredients

  Main Component

  • 12-15 lasagna noodles (par-boiled)

  • 450g (1 lb) Italian pork sausage, casings removed

  • 800g (28 oz) crushed San Marzano tomatoes

  • 150g (1.5 cups) whole milk mozzarella, shredded

  • 100g (1 cup) Parmesan cheese, finely grated

  • 15ml (1 tbsp) olive oil

  Whipped Robiolina & Filling

  • 250g (9 oz) Robiola cheese (or sub cream cheese/goat cheese blend)

  • 250g (9 oz) whole milk ricotta

  • 1 large egg

  • 2g (1/4 tsp) nutmeg

  Sauce & Garnish

  • 500ml (2 cups) Marinara sauce (for the base)

  • 60ml (4 tbsp) heavy cream (to swirl)

  • 15g (1/4 cup) fresh parsley, chopped

• Instructions

  1. Brown 450g (1 lb) sausage in 15ml (1 tbsp) olive oil until caramelized and crumbled.

  2. Add 800g (28 oz) crushed tomatoes; simmer for 30 minutes until thick. Season to taste.

  3. Whisk 250g (9 oz) Robiola, 250g (9 oz) ricotta, 1 egg, and nutmeg until smooth.

  4. Lay par-boiled noodles flat on parchment paper, overlapping edges slightly to create a sheet.

  5. Spread a thin layer of the cheese mixture over the pasta sheet.

  6. Top with a layer of the cooled sausage bolognese and 150g (1.5 cups) mozzarella.

  7. Roll the pasta tightly into a long log, then chill for 20 minutes to firm.

  8. Slice the log into 5cm (2-inch) thick "pinwheels" or circles.

  9. Spread marinara sauce in a large baking dish; nestle the circles upright into the sauce.

  10. Bake at 200°C (400°F) for 25 minutes until the pasta edges are crispy and brown.

  11. Swirl 60ml (4 tbsp) heavy cream around the rolls and garnish with fresh parsley.

Recipe inspired by restaurant

Don angie

New York