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Sausage & Fennel Lasagna Rosette Rolls

Here's how you make Sausage & Fennel Lasagna Rosette Rolls
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  • Servings: 8-12
  • Prep: 30m
  • Cook: 1.25h
    • The following recipe serves 8-12 people.

Ingredients

The ingredients are:
  • 2 tablespoons olive oil (extra-virgin)
  • 1 pound Italian sausage (sweet Italian fennel sausage, casings removed, refer to Note)
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon rosemary, finely chopped (fresh)
  • 1 1/2 pounds fennel (1 large bulb, cut into 1/2-inch pieces)
  • 1 onion, cut into 1/2-inch pieces (yellow onion)
  • 1/2 teaspoon freshly ground Parmesan cheese
  • 1 pound Fontina cheese (shredded, about 4 cups)
  • 1 pound dry lasagna noodles (cooked and cooled, 15 lasagna noodles -- the weight is a guestimate)
  • FOR CLASSIC BECHAMEL
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon Kosher salt (coarse)
  • 1/4 teaspoon freshly ground white pepper
  • Freshly grated nutmeg, pinch of
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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