My “Fancy” Take on Lasagna is Easy Enough for a Weeknight

When I lived in San Francisco, my dear friend Julianne and I were regulars at an adorable Italian restaurant called Il Borgo. (It’s still there; go visit!) The restaurant’s cozy, homey décor and friendly staff always made us feel like we were on a mini vacation to Italy. Our go-to order was the lasagnetta, a sort of conceptual lasagna roll-up. 

The good news is this stunning presentation doesn’t require any more effort than building a regular lasagna, and I actually think it’s more fun—like a craft project! You’re still spreading a cheese mix over boiled noodles, but this time you’re also layering on a slice of prosciutto and a fresh basil leaf and rolling the noodle up into a tight swirly spiral. A creamy tomato sauce awaits in the dish to simmer and seep in during the bake. Let’s go, swirls!

Make Ahead 

The assembled lasagnetta can be covered with cling wrap and refrigerated up to 24 hours; bring to room temperature before baking.