Averie Cooks

Bechamel Sauce
-1 To a large, high-sided skillet, add the butter, onion, and heat over medium-high heat to melt the butter and cook the onion for 2 minutes; stir constantly.
-1 Add the flour and cook for 30 seconds, stirring constantly until lightly golden browned. Tip - This is a roux. Do not shortcut this step of making the roux or your sauce will never thicken later and you'll have to start over.
-1 Slowly add the milk, thyme, salt, pepper, optional nutmeg, and continue whisking for about 5 minutes nearly constantly, until the sauce has thickened a bit.
-1 Take the skillet off the heat, add the 3 cheeses, and stir to combine until they've melted.
-1 Using a slotted spoon, remove the onion bits and pieces and the thyme sprig if you used fresh thyme; set sauce aside.
-1 Bolognese Sauce
-1 To a large skillet, add the sausage or beef and cook over medium-high heat until cooked through, making sure to stir and crumble as it cooks to ensure even cooking. Do not drain off any fat or grease because you need it for the next steps.
-1 Add the onions, celery, carrots, garlic, and cook for 5 minutes, or until the vegetables are just beginning to soften; stir nearly continuously.
-1 Add tomato paste, wine (careful it will bubble up), Italian seasoning, sugar, salt, pepper, fennel seed, and stir to combine.
-1 Add the canned crushed tomatoes, milk, stir to combine, and allow the sauce to simmer over low heat for about 45 minutes or until the vegetables are soft and tender, and the sauce has reduced in volume, and has thickened.
-1 Taste the sauce and make any necessary seasoning adjustments such as more salt and pepper, more sugar to take off the acidity, etc. Set sauce aside.
-1 Tomato Sauce
-1 Combine all the ingredients in a medium sauce pan, bring them to a boil, and then turn the heat down to low and allow the sauce to simmer for about 20 minutes.
-1 While the sauce simmers, you can move on to boiling the pasta.
-1 Lasagna Noodles and Assembly
-1 Cook the lasagna noodles according to the package directions, and also add the olive oil and salt (as desired although I recommend 2 tablespoons) to the cooking water.
-1 When the noodles are done cooking, drain them, and then shock them in an ice bath to stop the cooking and prevent them from sticking. Allow them to remain in the ice bath for 3 to 4 minutes. Remove them from the cold water and place them on a large baking sheet.
-1 Preheat the oven to 375F and spray a 2.5-quart casserole dish or baking dish with cooking spray; set aside.
-1 To each lasagna noodle, spread a thin layer of bechemel sauce down the center.
-1 Add a couple small spoonfuls of bolognese sauce down the middle of center of each noodle and then lightly spread it around.
-1 Evenly sprinkle all 12 noodles with 1 cup of shredded mozzarella and 1/4 cup of the grated or shredded Parmesan.
-1 Roll each noodle up and stand it on it's end in the casserole dish. Notes - If you can't fit them all in one casserole dish, it's fine to use a second casserole dish. Additionally, if you find that you only have enough bechemel and/or bolognese for less than 12 pinwheels, then make what you have enough for, which is based on how full you fill them.
-1 Carefully pour the tomato sauce over the base of the casserole dish, taking care to aim for the base of the dish rather than a rain shower over the top of the noodles. Spread the noodles out so they're not touching.
-1 If you have extra bolognese sauce, you can add it to the tomato sauce already in the base of the casserole dish, and gently stir it around.
-1 Place a few fresh mozzarella pearls, ciliegine, or a large fresh mozzarella ball that you dice or cube small, on top of each pinwheel and then scatter the rest around the casserole dish.
-1 Evenly sprinkle the remaining 1/2 cup shredded mozzarella and 1/4 cup shredded Parmesan over the top. (See Notes for Make Ahead Directions, stopping here)
-1 Bake uncovered for about 30 minutes, or until the cheese has melted and is as lightly golden browned as desired. Tips: Place your casserole dish on a baking sheet so that if it overflows a little like mine did, it goes onto the baking sheet and not your oven floor. It shouldn't happen, but if the lasagna noodles look at all like they're burning or drying out, cover the casserole dish with foil and continue baking until the cheese melts.
-1 Allow the lasagna pinwheels to rest for about 10 minutes before serving. Extra pinwheels will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.