Lasagna Wellington Recipe
Lasagna Wellington is the ultimate Italian-American comfort food mashup, marrying the cozy richness of classic lasagna rolls with the flaky decadence of puff pastry. Every bite delivers creamy ricotta, vibrant marinara, and melty mozzarella, all enfolded in a golden, buttery crust for a show-stopping main course that’s perfect for family dinners or special occasions. This irresistible Lasagna Wellington recipe brings drama to the table and guarantees smiles all around!
Ingredients You’ll Need
Each ingredient for Lasagna Wellington is thoughtfully chosen—nothing complicated, just simple staples that come together to create layers of flavor, texture, and visual appeal. Here’s what you’ll need and why you won’t want to change a thing:
- Lasagna noodles (9, cooked al dente): Roll up nice and tight, giving each bite the signature tender-chewy Italian texture.
- Ground beef or Italian sausage (1 pound): A savory, meaty base that brings heartiness and richness to every forkful.
- Olive oil (1 tablespoon): Sauté onions and garlic until they’re soft and aromatic for that essential Italian flavor.
- Small onion, finely chopped: Adds sweetness and depth to the sauce and filling, creating a delicious aromatic base.
- Garlic cloves (3, minced): Classic Italian zest that infuses the whole dish with comforting warmth.
- Marinara sauce (1 jar, 24 oz): Provides juiciness and rich tomato flavor—use your favorite store-bought or homemade version.
- Italian seasoning (1 teaspoon): A vibrant mix of herbs that makes the sauce taste like it simmered all day.
- Salt (1/2 teaspoon): Essential for bringing all the other flavors into balance.
- Black pepper (1/4 teaspoon): Lends subtle heat and depth without overpowering the other ingredients.
- Ricotta cheese (1 cup): Creamy and mild, this fills out the lasagna rolls like a dream.
- Large egg (1): Helps bind the ricotta filling so it’s perfectly fluffy and rich.
- Grated Parmesan cheese (1/2 cup): Adds salty, nutty sharpness that ties all the cheesy flavors together.
- Shredded mozzarella cheese (2 cups): Melts beautifully into gooey, stringy bliss for that classic lasagna experience.
- Puff pastry sheet (1, thawed): This is the “Wellington” magic, creating a flaky, buttery outer layer that makes the dish unforgettable.
- Water (1 tablespoon, for egg wash): Helps the pastry bake to its most golden, glossy glory.
- Sesame seeds (1 tablespoon, optional): Sprinkle on top for a pop of crunch and a bakery-style finish.
- Fresh basil (for garnish): A touch of green freshness that wakes up every slice of Lasagna Wellington.
How to Make Lasagna Wellington
Step 1: Prepare Your Baking Sheet and Preheat
Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. This simple step guarantees a perfectly cooked, non-stick bottom for your Lasagna Wellington, and sets you up for that easy lift and beautiful presentation later.
Step 2: Sauté the Aromatics and Cook Meat
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion, letting it cook for about 5 minutes, until soft and translucent. Toss in the minced garlic, stirring it for just a minute to release its fragrance. Next, add your ground beef or sausage, gently breaking it up and cooking until browned and crumbled. The aroma at this point is pure heaven!
Step 3: Simmer with Sauce and Seasonings
Stir the marinara sauce into the browned meat, then sprinkle in the Italian seasoning, salt, and pepper. Let everything simmer for about 10 minutes—this mingle of flavors builds the luscious filling that sets Lasagna Wellington apart from anything else on the table.
Step 4: Mix the Ricotta Filling
In a small bowl, combine the ricotta cheese, large egg, and Parmesan cheese. Stir until well-blended and creamy. This mixture becomes the dreamy, cheesy layer that will make every roll outrageously irresistible.
Step 5: Fill and Roll the Noodles
Lay your cooked lasagna noodles flat on a clean surface. Spread a thin layer of the ricotta mixture over each noodle, then spoon a generous ribbon of the meat sauce on top, finishing with a sprinkle of mozzarella cheese. Carefully roll each noodle up, burrito-style. The combination inside each roll is pure comfort food magic!
Step 6: Wrap with Puff Pastry
On a lightly floured surface, roll out the thawed puff pastry just enough to snugly wrap around three or four lasagna rolls, forming a log. Place the rolls side by side on the pastry, wrap it tightly around them, and seal the edges. Place seam-side down on your prepared baking sheet. This is the “ta-da!” moment that makes Lasagna Wellington such a star.
Step 7: Egg Wash and Bake
Beat a large egg with a tablespoon of water for the egg wash. Brush this over the top of your puff pastry-wrapped log to give it that golden bakehouse shine. For extra flair and crunch, sprinkle sesame seeds on top. Slide the pan into the oven and bake for 25-30 minutes, until the pastry is puffed and gloriously golden.
Step 8: Rest, Slice, and Serve
Once baked, let your Lasagna Wellington rest for about five minutes. This prevents molten cheese from escaping and helps the slices hold their beautiful shape. Garnish with a flurry of fresh basil and serve with extra marinara sauce for dipping. Dive into lasagna heaven!
How to Serve Lasagna Wellington
Garnishes
A flurry of fresh basil leaves on top makes every slice of Lasagna Wellington pop with color and a touch of aromatic brightness. If you want to get extra fancy, a little sprinkle of extra Parmesan or a dusting of cracked black pepper adds a finishing flourish.
Side Dishes
Balance the rich, cheesy flavors of Lasagna Wellington with crisp side salads—think arugula with balsamic, a lemony Caesar, or even just vine-ripened tomatoes and mozzarella. Warm garlic bread or roasted vegetables also make fantastic companions without overpowering that gorgeous main event.
Creative Ways to Present
For something visually striking, slice Lasagna Wellington into thick rounds and stack them slightly askew on individual plates. Set out a bowl of extra marinara for dipping, or serve each portion on a swoosh of sauce. For gatherings, bake multiple logs and arrange them on a large platter dotted with sprigs of basil.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before storing. Wrap slices tightly in plastic wrap or transfer to an airtight container—you’ll keep the pastry crisp that way. Stored in the fridge, Lasagna Wellington is still scrumptious up to 3 days later.
Freezing
Lasagna Wellington absolutely freezes well! Wrap slices or the whole log tightly in parchment and foil, then freeze for up to 2 months. When ready to eat, just let it thaw overnight in the refrigerator for best texture.
Reheating
To reheat, place slices on a parchment-lined baking sheet and warm in a 350°F oven until heated through and pastry is crisp again, about 15 minutes. Microwaving works in a pinch, but the crust just won’t be as flaky.
FAQs
Can I make Lasagna Wellington vegetarian?
Absolutely! Swap in sautéed mushrooms, fresh spinach, or roasted vegetables instead of the meat, and you’ll have a showstopping vegetarian Lasagna Wellington everyone will love.
What kind of puff pastry should I use?
Any high-quality store-bought puff pastry works perfectly—just make sure it’s thawed but still cold before you roll and wrap, so it stays easy to handle and bakes up super flaky.
Can I assemble Lasagna Wellington in advance?
Yes! You can roll up the noodles and even wrap them in the pastry, then cover and refrigerate for a few hours before baking. Let it sit at room temperature while the oven preheats before brushing with egg wash and baking.
How do I keep the pastry from getting soggy?
Let the meat sauce cool and try to avoid overfilling the rolls with liquid. Baking the Wellington seam-side down helps keep everything contained, and brushing with egg wash seals in the filling as it bakes.
Can I use different cheeses?
Definitely! Use fontina, provolone, or even a bit of goat cheese for a twist. Whatever melts nicely and pairs well with marinara will put your own stamp on your Lasagna Wellington.
Final Thoughts
If you’re ready to wow your friends and family with something truly special, Lasagna Wellington is just the ticket—comforting, spectacularly flaky, and incredibly delicious. Give it a try, add your own twist, and enjoy every memorable bite!
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Lasagna Wellington Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Lasagna Wellington is a creative twist on traditional lasagna, featuring lasagna noodles rolled up with a savory meat sauce, wrapped in puff pastry, and baked until golden brown. This impressive dish is perfect for a special dinner or gathering.
Ingredients
Lasagna Rolls:
- 9 lasagna noodles cooked al dente
- 1 pound ground beef or Italian sausage
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 jar (24 oz) marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Assembly:
- 1 sheet puff pastry, thawed
- 1 tablespoon water (for egg wash)
- 1 tablespoon sesame seeds (optional)
- Fresh basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the Meat Sauce: In a skillet, heat olive oil and sauté onion and garlic. Add ground beef or sausage, marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Prepare Ricotta Mixture: Combine ricotta, egg, and Parmesan in a bowl.
- Assemble the Rolls: Spread ricotta mixture on lasagna noodles, top with meat sauce and mozzarella. Roll up tightly.
- Wrap in Puff Pastry: Roll out puff pastry, place lasagna rolls in the center, and wrap, sealing the edges.
- Bake: Brush with egg wash, sprinkle sesame seeds, and bake for 25-30 minutes until golden brown.
- Serve: Let rest, garnish with basil, and serve with marinara sauce.
Notes
- You can prepare the lasagna rolls ahead and refrigerate before wrapping in pastry.
- For a vegetarian option, use sautéed mushrooms or roasted vegetables instead of meat.
- Ensure puff pastry is fully thawed before use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 90 mg
