Lasagna Wellington Recipe
Lasagna Wellington is not just a show-stopping centerpiece—it’s the ultimate fusion of comfort-food classics that will delight everyone at the table. Imagine all the creamy, cheesy, saucy layers of traditional lasagna bundled up in a flaky, golden puff pastry crust: equal parts rustic Italian and elegant British. With its crisp shell and savory filling, this recipe transforms a familiar favorite into something unexpectedly decadent. Perfect for special dinners or when you simply want to treat yourself, Lasagna Wellington brings together the best of both worlds in every bite.
Ingredients You’ll Need
Every element in Lasagna Wellington is thoughtfully chosen for flavor, texture, and color. Simple pantry staples transform into pure magic when layered together, so don’t overlook the details—each ingredient truly makes a difference, from the buttery puff pastry to the rich, melty cheeses.
- Puff pastry sheet (thawed): This creates the flaky, golden crust that encases the lasagna stack—make sure it’s fully thawed for easy handling.
- Cooked lasagna noodles (3): These sturdy noodles are the backbone of your layers, holding all the delicious fillings together.
- Ricotta cheese (1 cup): Creamy and mild, ricotta adds richness and a soft texture to the filling.
- Grated Parmesan cheese (1/2 cup): Offers a burst of salty, nutty flavor that really amps up the savory notes.
- Large egg (1, lightly beaten; plus 1 for egg wash): The first binds the ricotta mixture; the second creates a glossy, golden crust.
- Cooked ground beef with marinara sauce (1 cup): A hearty filling that provides depth and a classic Italian tang—use your favorite jarred or homemade marinara.
- Shredded mozzarella cheese (1 cup): Melts to gooey perfection, making every bite irresistibly cheesy.
- Salt and pepper to taste: Essential for seasoning the layers—taste as you go, especially the ricotta mixture.
- Fresh basil leaves (for garnish): Adds vibrant color and a burst of freshness just before serving.
How to Make Lasagna Wellington
Step 1: Prepare the Ricotta Filling
In a medium bowl, stir together the ricotta cheese, grated Parmesan, one lightly beaten egg, a generous pinch of salt, and freshly cracked black pepper. The egg will help bind everything together, and the Parmesan brings a savory backbone. Give it a quick taste to see if it needs another pinch of salt or pepper—layered dishes like this reward well-seasoned fillings!
Step 2: Ready the Puff Pastry
Lightly flour your counter or a large cutting board, then gently roll out the puff pastry sheet to smooth any creases. Use your rolling pin to make it just large enough to wrap around the assembled lasagna layers. Place the pastry on your lined baking sheet, so you can build right on top and avoid moving the delicate bundle later.
Step 3: Layer Up the Lasagna Wellington
Start your assembly by laying one cooked lasagna noodle right in the center of the puff pastry. Spread half the ricotta mixture evenly over the noodle, then top with half the beef-marinara mixture. Sprinkle on half the shredded mozzarella. Repeat with the second noodle, the remaining ricotta, beef, and mozzarella. Finally, cap with the third noodle, pressing gently to compact the stack.
Step 4: Wrap and Seal
Now comes the fun part! Carefully fold the puff pastry up and over the lasagna stack, overlapping the edges tightly to enclose the filling. Pinch the seams to seal—don’t worry if it’s rustic, the golden crust will hide all imperfections. Flip your Lasagna Wellington seam-side down, right on the parchment, to keep it tidy as it bakes.
Step 5: Egg Wash and Bake
Brush the entire pastry surface with a beaten egg to give your Lasagna Wellington a glossy, deep golden finish. Slide the baking sheet into your preheated 400°F (200°C) oven, and bake for 25 to 30 minutes until the pastry is puffed up and irresistibly golden. Let it rest at least 5 minutes—this helps everything set, so slicing is a breeze.
How to Serve Lasagna Wellington
Garnishes
Top your Lasagna Wellington with a handful of fresh basil leaves—they add brightness and a hit of fresh flavor that perfectly balances the rich filling. A light sprinkling of extra Parmesan never hurts either.
Side Dishes
Pair slices with a crisp green salad tossed in a tangy balsamic vinaigrette or serve alongside roasted vegetables for a hearty meal. Warm, garlicky bread is also wonderful for sopping up any extra bits of sauce.
Creative Ways to Present
For a playful twist, slice your Lasagna Wellington into thick rounds and serve upright to show off the gorgeous layers. Or cut into smaller squares for party appetizers—it’s a guaranteed crowd-pleaser that looks as impressive as it tastes.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Lasagna Wellington tightly in foil or transfer to an airtight container. Store in the refrigerator for up to three days—just be sure to let it cool to room temperature first to avoid sogginess.
Freezing
Want to save some for later? Slice cooled Lasagna Wellington into portions, wrap each in plastic, then foil, and freeze for up to two months. When you’re ready to enjoy, simply thaw overnight in the fridge for best results.
Reheating
To restore the crispness of the puff pastry, reheat leftovers in a 350°F (175°C) oven for about 15 minutes until warmed through. Microwave works in a pinch, but the pastry may soften—consider using a toaster oven for the best texture.
FAQs
Can I make Lasagna Wellington vegetarian?
Absolutely! Swap the ground beef and marinara mixture for sautéed mushrooms, spinach, zucchini, or any roasted vegetables tossed in marinara. The method stays exactly the same—just as delicious.
Can I assemble Lasagna Wellington in advance?
Yes, you can assemble the entire Wellington and store it in the fridge (unbaked) for up to 6 hours. When your guests arrive, simply add the egg wash and pop it in the oven.
What’s the best way to keep the puff pastry crisp?
Baking the Wellington seam-side down and at a high temperature ensures a crispy crust. Letting it rest before slicing also prevents excess steam from making the pastry soggy.
Can I use a different type Main Course
Definitely! Italian sausage, shredded rotisserie chicken, or even a mix of meats can be swapped in for the ground beef and marinara—just be sure everything is fully cooked and not too watery before layering.
What sauce goes best with Lasagna Wellington?
Classic marinara is always a winner, but you can also try an herby pesto, creamy Alfredo, or even a spicy arrabbiata. Serve extra warm sauce on the side for dipping.
Final Thoughts
If you’re looking for a dish that’s guaranteed to impress and brings a fun, delicious twist on classic comfort food, Lasagna Wellington is it. Give it a try—the flaky pastry, scrumptious layers, and bubbling cheese will have everyone reaching for seconds. I can’t wait to hear how it turns out for you!
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Lasagna Wellington Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Lasagna Wellington is a delicious fusion dish that combines the flavors of traditional lasagna with the elegance of puff pastry. This unique twist on a classic Italian favorite is sure to impress your guests and elevate your dinner table.
Ingredients
Puff Pastry Layer:
- 1 sheet puff pastry, thawed
Lasagna Filling:
- 3 cooked lasagna noodles
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten (plus 1 egg for egg wash)
- 1 cup cooked ground beef with marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Filling: In a medium bowl, combine ricotta, Parmesan, one beaten egg, salt, and pepper.
- Assemble: Lay the puff pastry sheet on a lightly floured surface. Place lasagna noodles and layer with ricotta mixture, beef, and mozzarella. Repeat layers and fold pastry over the lasagna stack.
- Bake: Brush with egg wash, bake for 25-30 minutes until golden and puffed.
- Serve: Let rest for 5 minutes, garnish with basil, slice, and serve.
Notes
- You can assemble this dish ahead and refrigerate for up to 6 hours before baking.
- For a vegetarian version, replace beef with sautéed vegetables and marinara. Serve with extra marinara sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg
