How To Make Don Angie's Famous Pinwheel Lasagna (Lasagna for 2)

the bechamel with the 2 cups of milk resulting in a gloopy thick one is actually the cut down version of the bulk for restaurant recipe, cause you then scoop a cup of the thick bechamel, you warm it up with a cup of regular milk or heavy cream, and you don't have to make the bechamel base infusion for every plate. great recipe still watching. :)

Update: I made this for dinner last night and it was off the charts! Surprisingly light and flavorful. You are so right that you must prep everything the night or two before the event because everything will be nice and solidified and so much easier to assemble. I didn't because I had an event in the house and the kitchen was in use, so I tried yesterday afternoon and the only thing that got chilled was the bechamel sauce, but everything else was ready to go as a regular lasagna. The Bolognese and Wednesday Night sauces, and cheeses helped me stack a regular lasagna. It was getting late, so I had to wrap shit up so we wouldn't be eating dinner too late. It was the best lasagna I've ever made. The pinwheels can wait until I have a dinner party. The shape is for presentation, the meal is what mattered. OMG!

I see a lasagna video I hit like.

My grandmother made pinwheel lasagna for 50 years. She preferred infused bechamel and thin fried garlic mushrooms

I love the crispy part of the Lasagna, I didn't know there was a recipe to maximize crispiness.

Excellent notation that this bechamel is "chefy". Thank you for educating us. It looks "doable" that can be easily stored for easy heat up in the future.

Looks DELICIOUS! So I made this for Sunday Dinner, it turned out great and very YUMMY 😋

I love the step-by-step walkthrough where actual issues you may encounter are addressed.

A lot of work. That is exactly why I visit restaurants for some specific types of food. Lasagna being one of them.

No joke, Don Angie is my wife and I’s favorite restaurant in the world. The lasagna is truly insane. Will have to try this!

Just tried to go there when I was in NY two weeks ago. Getting a reservation is like winning the lottery. Only take them 7 days out and they publish 9am so you better be quick. We needed a reservation for 6 which probably didn’t help. Went to Da Andrea down the street instead which was still great

I've watched this 4 times now. I'm about to make it! Haha So excited. Wish me luck!

Yeah I'm gonna sub that anise out for fennel in the mirepoix. It just seems more appropiate imo

Can't be any harder than getting a reservation at Dorsia

Starting the process for this tonight. Can't do the pasta but I'm doing everything else. Love this recipe

Those oval gratin dishes are available in restaurant supply stores and perfect for one very generous serving or two controlled portions. I used to make various pasta dishes just for me and then brown them on top in the toaster oven for a couple minutes. Sometimes we just want lasagne, manicotti, etc. for one meal only.

I think its easier to infuse the bayleave, thyme & red onion in the cream and then sifting these ingredients out, then make the bechamel? instead of sifting the bechamel. But anyways great recipe!

I feel like you had 150k subs and I blinked and you're closing in on a million. Congrats man

Best instructor award...!!!!!

My wife has been making a version of this for 15 years(obviously not as chefy). You can buy store bought noodles and boil them until pliable, and roll with ricotta(with pesto or spinach mixed in), mozz and italian sausage. Throw the roll ups into a dish and cover with sauce and cheese. Its a recipe that has been around for a long time