Sausage & Fennel Lasagna Rosette Rolls

8-12
Servings
30m
Prep Time
1.25h
Cook Time
1h 45m
Ready In


"Rather than layering lasagna noodles horizontally, curly edged lasagna are rolled to look like rosettes. They are cheesy and filled with caramelized fennel and Italian sausage to create pleasing spirals that sit snugly and embraced with smooth bechamel sauce. Yum! Source: Anna Hezel"

Original recipe yields 8-12 servings
OK
  • FOR CLASSIC BECHAMEL

Nutritional

  • Serving Size: 1 (394.1 g)
  • Calories 622.7
  • Total Fat - 43.7 g
  • Saturated Fat - 20 g
  • Cholesterol - 101.9 mg
  • Sodium - 1705 mg
  • Total Carbohydrate - 26.3 g
  • Dietary Fiber - 3.8 g
  • Sugars - 8.1 g
  • Protein - 31.8 g
  • Calcium - 797.6 mg
  • Iron - 1.6 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0.3 mg

For Classic Bechamel


Step 1

In a large saucepan set over medium heat, melt the butter. Add the flour and cook, whisking constantly, until pale golden, 3 to 4 minutes.

Step 2

Add the milk all at once, whisking constantly, and bring to a boil. Reduce the heat to very low and cook, whisking, until the sauce is thickened, about 5 minutes. Season with the salt, white pepper, and nutmeg. If not using the sauce immediately, transfer it to a bowl and cover with plastic wrap, pressing directly onto the surface of the sauce to prevent a skin from forming; refrigerate for up to 2 days.

For Lasagna Rolls


Step 3

Cook the sausage: Preheat the oven to 375°F with a rack in the center. Heat the oil in a large skillet over high heat until shimmering, about 2 minutes. Add the sausage and cook, breaking it into very small pieces with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a medium bowl and stir in the lemon zest and rosemary.

Step 4

Make the cheese mixture: Add the fennel and onion to the skillet. Cover and cook over medium-low heat until softened, stirring occasionally, 8 to 10 minutes. Remove the lid and cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Add a few tablespoons of water to the skillet from time to time, as needed, to prevent sticking. Season with the salt and pepper and add to the sausage. Stir in half of the Parmesan and two thirds of the Fontina.

Step 5

Assemble the lasagna rolls: Spread ½ cup of the béchamel in the bottom of an 8 x 11-inch (2-quart) glass or ceramic baking dish. Arrange the noodles on a clean work surface side by side, vertically. Brush a very thin layer of béchamel on the noodles, then divide the sausage-fennel filling evenly among them. Starting at the bottom, roll each noodle away from you as tightly as possible to create a spiral. Set each roll in the baking dish side by side snugly so that they don't unravel. Tuck in any stray filling.

Step 6

Bake the lasagna rolls: Pour the remaining béchamel all over and sprinkle with the remaining Parmesan and Fontina. Bake until golden and bubbling, about 45 minutes. Let rest for 20 minutes before serving.

Note: if you can't find fennel Italian sausage, add fennel to the sausage when cooking.


Tips & Variations


No special items needed.

Related

ellie

This dish is labor intensive but worth every second -- it is that good! It also makes a lot. I didn't have the sausage specified but added some fennel seed as indicated to the sausage I had which worked out wonderfully. Thanks for sharing this wonderful dish!

review by:
(14 Mar 2021)