Name: Smoked Pinwheel Lamb Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 lbs ground lamb; 2 celery stalks; 1 medium carrot or half a large carrot; ½ large onion; 2-3 tbsp butter; Salt; ½ cup red wine; 2 tbsp tomato paste; ½ cup + 1 tbsp ricotta; 2-3 tbsp butter; 2 tbsp all-purpose flour; ½ cup milk; 2 tbsp olive oil; 1 jar passata (24 oz/700ml); ¼ cup water; Black pepper; Salt; 4 large sheet lasagna noodles; 1 package spinach (around 5oz/142g); 1 bunch fresh basil; ¼ cup olive oil; 150g fresh mozzarella; Fresh parm

Smoked Pinwheel Lamb Lasagna

Rated 5.0 stars by 1 users

Food:

lamb

Serves:

Prep Time:

30 min

Cook Time:

1 hour

This Smoked Pinwheel Lamb Lasagna recipe is rich and decadent and super easy to whip up. Made with a ricotta béchamel, spinach, homemade red sauce, ground lamb and topped with fresh mozzarella, and basil oil, it will be a family favourite for sure.

By:

Chef Matt Basile

Ingredients

2 lbs ground lamb
2 celery stalks
1 medium carrot or half a large carrot
½ large onion
2-3 tbsp butter
Salt
½ cup red wine
2 tbsp tomato paste
½ cup + 1 tbsp ricotta
2-3 tbsp butter
2 tbsp all-purpose flour
½ cup milk
2 tbsp olive oil
1 jar passata (24 oz/700ml)
¼ cup water
Black pepper
Salt
4 large sheet lasagna noodles
1 package spinach (around 5oz/142g)
1 bunch fresh basil
¼ cup olive oil
150g fresh mozzarella
Fresh parm

Instructions

Set smoker to 375F.
Blanche the lasagna noodles in boiling water until very al dente. Remove from the water to drain, lightly oil so they don’t stick together, ideally spread them out in a single layer and let them cool to room temp.
Finely dice the celery, carrot and onion.
Place a cast iron pan on the elevated rack, add the butter. Once the butter has melted, add the celery, carrot and onion and mix. Season with salt and allow to cook and soften, 1-2 minutes. Add the ground lamb by breaking it up into the pan. Using a wooden spoon, break up the meat more and mix, then allow to brown. Slowly pour in the wine and mix. Add the tomato paste and mix. Add 1 tbsp of ricotta and mix. Remove the cooked meat from the pan into a bowl and allow to cool to room temp.
Using the same pan wiped clean, add butter. Allow to melt and sprinkle in the flour while mixing to create a roux. Slowly whisk in the milk. Add the ½ cup of ricotta and mix, allow to melt and the sauce to slightly thicken, remove from the heat. Set aside to cool for better handling.
Place another cast iron pan on the elevated rack and drizzle in the olive oil. Once heated, pour in the passata. Add a ¼ cup of water to the empty jar of passata, shake and then pour into the pan. Season with salt and pepper and mix. Allow to cook and reduce.
Place the lasagna noodles onto a tray lined with parchment paper. Spoon on about 3 tbsp of the bechamel from one end of the lasagna noodle to the other, from top to bottom. Then add the spinach on top, then spoon on the cooked ground lamb, about 3-4 tbsp. Roll up as tight as possible and skewer with two wooden skewers through the pinwheel, so they look like an ‘X’. Repeat with all the lasagna sheets. Remove the pan of sauce from the elevated rack and place the lasagna pinwheels into the pan, standing up, so the filling points upward. Place into the smoker for about 20-30 minutes, or until the cheese starts to bubble out.
Pull the fresh mozzarella apart into rough chunks. Place on top of the lasagna pinwheels in the smoker, allow to melt, about 5-10 minutes then remove from the smoker.
Finely chop the basil and drizzle with a bit of olive oil, continue to chop until it forms a bit of a paste. Add to a bowl and drizzle with more olive oil and mix. Set aside.
To plate, place one lasagna pinwheel onto a plate and spoon extra sauce around it. Sprinkle with the basil oil and top with freshly grated parm.

Smoked Pinwheel Lamb Lasagna