dinner · everyday
Crispy-edge lasagna pinwheels
Fresh lasagna sheets rolled up with ricotta, mozzarella and thin-sliced salami, sliced into spirals and baked in red sauce until the tops go crisp.
- Time
- 90min
- Steps
- 7
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Blanch fresh sheets for 30 seconds in heavily salted boiling water, then plunge into salted ice water. Lay out on oiled trays.
-
2
Mix the ricotta, Parmesan, egg, salt and pepper.
-
3
Spread each sheet with ricotta mixture, then layer on mozzarella and salami. Roll up tightly from the short end.
-
4
Heat the oven to 200°C (400°F). Spread most of the sauce in a baking dish.
-
5
Cut the rolls into 5 cm (2 in) spirals and stand them cut side up in the sauce, packed snugly.
-
6
Drizzle with oil, sprinkle with Parmesan and bake 25-30 minutes until bubbling and the tops are crisp and browned.
-
7
Spoon over the remaining warm sauce, and finish with basil.
