If you love the comforting layers of traditional Italian lasagna but want to wow your family or friends with a stunning presentation, the Lasagna Wellington Recipe is your new best friend. This dish wraps all the rich flavors of a classic lasagna inside a golden, flaky crust, creating a beautiful and delicious centerpiece that’s as fun to slice as it is to eat. It’s like enjoying lasagna and a savory pastry all in one, making it the ultimate crowd-pleaser for gatherings or a special weeknight treat.
Ingredients You’ll Need
The beauty of the Lasagna Wellington Recipe is its straightforward ingredient list, each playing a key role in delivering layers of taste, creamy texture, and a gorgeous golden crust. These essentials come together in harmony, making the cooking process enjoyable and the results truly satisfying.
- Lean ground beef: Provides a hearty, savory base for the filling that’s rich in flavor without being greasy.
- Yellow onion, diced: Adds natural sweetness and depth to the meat mixture.
- Chopped garlic: Infuses an aromatic punch that makes every bite more memorable.
- Marinara sauce: Brings tangy tomato goodness and moisture to balance the meat.
- Ricotta cheese: Creamy and mild, it adds a lovely richness to the layers.
- Italian seasoning: A fragrant blend that ties all the savory components together perfectly.
- Pillsbury pizza crust: Acts as the easy-to-use, flaky pastry shell enveloping the lasagna.
- Oven-ready lasagna pasta sheets: Convenient no-boil layers that save time without sacrificing texture.
- Shredded mozzarella cheese: Melts beautifully, creating gooey, cheesy layers.
- Garlic butter, melted: Brushed on top for a golden shine and an extra burst of flavor.
- Grated parmesan: Sprinkled at the end for a nutty, savory finish that melts into the crust.
How to Make Lasagna Wellington Recipe
Step 1: Prepare the Meat Sauce
Start by heating a skillet over medium heat and cooking the lean ground beef until it’s nicely browned. Break it apart as it cooks, so the texture stays nice and even. Then, add the diced yellow onion and cook until it’s softened, about 3 to 4 minutes. Stir in the chopped garlic and cook for another couple of minutes to release that amazing aroma. Finally, add the marinara sauce, ricotta cheese, and Italian seasoning. Mix everything until it’s well combined, then remove from heat. This mixture is the heart of your Lasagna Wellington Recipe’s flavor.
Step 2: Roll Out the Dough and Layer
Roll out the Pillsbury pizza dough into a rectangle about 14 by 18 inches—it’s the perfect size to hold all your lasagna layers. Lay down one oven-ready lasagna pasta sheet starting near one end, leaving about two inches of dough all around. Spoon a generous amount of your beef and cheese mixture evenly over the pasta, then sprinkle a good handful of shredded mozzarella on top. Repeat this layering process with another pasta sheet, sauce, and cheese until you’ve used all five sheets. These layers will build that iconic lasagna taste inside the crust.
Step 3: Seal and Bake
Once your layers are set, fold the exposed dough over the top of the lasagna neatly and press the edges to seal the Wellington. This not only traps all those delicious flavors inside but also creates that signature golden crust. Place your wrapped masterpiece on a baking sheet lined with parchment paper for easy cleanup. Bake at 350°F for 40 to 45 minutes, or until the dough turns a stunning golden brown. Right after you pull it from the oven, brush the top with the melted garlic butter and sprinkle the grated parmesan, giving it a glossy, flavorful finish.
Step 4: Slice, Serve, and Enjoy
Allow the Lasagna Wellington to cool just enough so it holds its shape when sliced. Use a sharp knife to cut generous portions, revealing the beautiful layers inside. Serve it hot to fully enjoy the melty cheese, savory beef filling, and crisp, buttery crust—a true celebration of comfort food creativity.
How to Serve Lasagna Wellington Recipe
Garnishes
Simple garnishes like fresh basil leaves or a sprinkle of chopped parsley add a pop of color and fresh flavor that brighten the rich and hearty Lasagna Wellington Recipe. Consider finishing with a drizzle of extra virgin olive oil or a few chili flakes for a subtle heat kick.
Side Dishes
This dish is substantial on its own but pairs beautifully with crisp, refreshing sides. A tangy Caesar salad or crunchy garlic green beans provide wonderful contrast. Roasted vegetables like asparagus or zucchini also complement the richness perfectly without overwhelming the palate.
Creative Ways to Present
For a festive touch, serve the Lasagna Wellington Recipe on a rustic wooden board garnished with fresh herbs. Cut each slice into smaller squares to offer as party appetizers, or use colorful plates to enhance its golden crust and vibrant filling layers for a family dinner that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply cover the Lasagna Wellington tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a perfect next-day indulgence.
Freezing
This dish freezes wonderfully. Wrap individual slices or the whole Wellington in foil and plastic wrap before placing it in the freezer. It can last up to two months without losing its delicious texture or flavor. Just be sure to thaw in the refrigerator before reheating.
Reheating
To reheat, pop slices in a preheated oven at 350°F for 15 to 20 minutes, or until warmed through and the crust is crispy again. Avoid microwaving if possible, as the crust can turn soggy. Reheating in the oven keeps that delightful golden exterior perfect for every bite.
FAQs
Can I use a different dough instead of pizza crust for the Wellington?
Absolutely! Puff pastry is an excellent alternative that creates a flakier, more traditional Wellington crust. Just make sure to thaw it properly and handle gently to maintain its layers during assembly.
Is it necessary to use oven-ready lasagna sheets?
While oven-ready sheets are super convenient, you can use regular lasagna noodles too—just cook them al dente and let them cool completely before layering. This ensures they won’t harden or break during baking.
Can this recipe be made vegetarian?
Yes! Swap the ground beef for a hearty mixture of sautéed mushrooms, spinach, and lentils, and use vegetable marinara sauce. It’s just as flavorful and perfect for vegetarian friends and family.
What wine pairs well with Lasagna Wellington Recipe?
A medium-bodied red wine like Chianti or Merlot pairs beautifully, complementing the rich meat sauce and cheeses without overwhelming the dish.
How do I avoid the crust getting soggy?
Brushing the dough with garlic butter before baking helps create a moisture barrier. Also, ensure the meat sauce isn’t too watery by simmering it longer if needed, which keeps the crust crispy and golden.
Final Thoughts
There’s nothing quite like the delight of biting into the Lasagna Wellington Recipe that combines the best of two classic dishes into one unforgettable meal. Whether you’re cooking for a family dinner or impressing guests at a gathering, this dish is sure to earn rave reviews and requests for seconds. Give it a try and watch it become a new favorite in your recipe collection!
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Lasagna Wellington Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Lasagna Wellington is a creative twist on classic lasagna, where layers of pasta, meat sauce, and cheese are wrapped inside a flaky pizza dough crust and baked to golden perfection. This hearty and flavorful dish combines the comforting elements of traditional lasagna with the appeal of a savory Wellington, making it perfect for family dinners or special occasions.
Ingredients
Meat Sauce
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, chopped
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 tsp Italian seasoning
Assembly
- 1 Pillsbury pizza crust (14 x 18-inch rectangle)
- 5 oven-ready lasagna pasta sheets
- 2 cups shredded mozzarella cheese
Topping
- 3 tbsp garlic butter, melted
- 1/4 cup grated parmesan cheese
Instructions
- Preheat and Brown Beef: Preheat your oven to 350°F (175°C). In a skillet over medium heat, cook the lean ground beef, breaking it apart with a spoon until evenly browned.
- Sauté Onion and Garlic: Add the diced yellow onion to the skillet and cook until softened, about 5 minutes. Then stir in chopped garlic and cook for an additional 2 minutes to release its flavor.
- Prepare Meat Mixture: Pour in the marinara sauce and add the ricotta cheese and Italian seasoning. Stir well to combine all ingredients. Once fully mixed, remove the skillet from heat.
- Roll Out Dough and Layer: Roll the pizza dough into a 14 x 18-inch rectangle on a clean surface. Place one lasagna sheet on one end of the dough, leaving about 2 inches of dough around edges free. Spoon a portion of the meat mixture evenly over the pasta sheet, then sprinkle shredded mozzarella cheese on top.
- Build Layers: Repeat layering with another lasagna sheet, then meat sauce, and mozzarella cheese. Continue until all 5 lasagna sheets are used, building up the layers within the dough.
- Seal and Place on Baking Sheet: Fold the dough carefully over the layered lasagna to enclose it completely. Press edges firmly to seal the Wellington to prevent filling from leaking during baking. Transfer the wrapped lasagna Wellington onto a baking sheet lined with parchment paper.
- Bake: Place the baking sheet in the preheated oven and bake for 40-45 minutes or until the dough turns a nice golden brown color.
- Finish and Serve: Remove from oven and immediately brush the top with the melted garlic butter for extra flavor and richness. Sprinkle grated parmesan cheese evenly over the top. Let cool slightly before slicing and serving.
Notes
- Be sure to seal the dough edges tightly to avoid leaks during baking.
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer, use homemade marinara sauce for a fresher taste.
- Allow the Wellington to rest for a few minutes before slicing to prevent the filling from spilling out.
- Use oven-ready pasta sheets to skip the extra boiling step and simplify assembly.
