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.