Recipe: Don Angie's Lasagna Pinwheels

Don Angie's Lasagna Pinwheels
5 stars

I saw this dish being made on the Today Show and immediately printed off the recipe.  Fresh pasta, bechamel sauce, bolognese -- how can you go wrong?  This dish was fabulos-o, but took lots of manpower.  I made the bolognese and tomato sauce, while our good friends made the fresh pasta and bechamel.

I can almost see why the restaurant Don Angie in New York City charges $64 for their Lasagna for Two.  It took lots of ingredients (too many to list), time and labor to make this dish.

The bolognese was so flavorful with its mix of sweet Italian sausage, pancetta and veal -- plus 2 star anise pods for an extra dimension of flavor.  This is now my go-to recipe for bolognese.

The photo above was taken when we took the dish out of the oven (we hadn't sprinkled parsley on it yet).  For sides, we made a simple broccolini dish (sauteed in garlic and olive oil) and bought a loaf of Parmesan bread.

Tips:

• Will use a different pasta recipe next time as this one created a very wet pasta.
• Make 1/2 the bolognese (unless you want leftovers to use for another pasta dish or to freeze).
• Make 1/4 of the bechamel sauce.
• Can use Italian ricotta cheese if robiola cheese isn't available at your local grocery store.
• Will add red pepper to the tomato sauce next time.