If you’re looking for a showstopping centerpiece that combines two all-time comfort food favorites, look no further than Lasagna Wellington. This dazzling dish takes everything you love about classic lasagna—the rich, meaty filling, creamy layers, and bubbling cheese—wraps it in buttery puff pastry, and bakes it to golden perfection. Each slice reveals those cozy Italian layers, but the surprise pastry shell turns an everyday meal into a special occasion. Let’s dive in and discover why Lasagna Wellington will become your new go-to masterpiece for gatherings, holidays, or whenever you want to treat yourself!
Ingredients You’ll Need
The ingredient list for Lasagna Wellington is refreshingly straightforward, yet each element is crucial for building those layers of flavor, texture, and color. You may already have most of these on hand, making this recipe as convenient as it is impressive.
- Olive oil: Just a tablespoon gets the onions and garlic going, adding depth to the meat filling.
- Onion, finely chopped: A small onion adds sweetness and body to the savory sauce.
- Garlic cloves, minced: Garlic brings aromatic, punchy notes to the beef mixture.
- Ground beef: Lean, hearty protein forms the foundation of the lasagna layers.
- Salt: Essential for seasoning every bite and enhancing natural flavors.
- Black pepper: A subtle kick to balance the richness of the filling.
- Dried oregano: Gives your filling that classic Italian vibe.
- Crushed red pepper flakes (optional): A touch of heat, if you like a bit of a spicy edge.
- Marinara sauce: The saucy, tangy heart of your lasagna; go homemade or grab a favorite jar.
- Lasagna noodles, cooked and laid flat: Four sturdy noodles create distinctive layers inside the pastry shell.
- Ricotta cheese: Creamy and mild, this adds soft richness to every bite.
- Shredded mozzarella cheese: Melts into gooey perfection for that irresistible cheesy pull.
- Grated Parmesan cheese: A salty, umami boost scattered through the layers.
- Puff pastry, thawed: Delicate and flaky when baked, this is the star wrapper of your Lasagna Wellington.
- Egg, beaten with water (egg wash): Brushes the pastry for a golden, glossy crust.
- Fresh basil leaves (optional): Bright, peppery garnish that brings a burst of color and flavor.
How to Make Lasagna Wellington
Step 1: Prepare the Beef Filling
Start by heating the olive oil in a skillet over medium heat. Add your finely chopped onion and cook it gently until it softens and turns sweet, about five minutes. Next, stir in the garlic and let it cook for a minute, releasing its aroma. Add the ground beef, salt, pepper, dried oregano, and red pepper flakes if you want some heat. Break the meat up with a spoon and cook until it’s browned and no longer pink. Pour in the marinara sauce, stir well, and let it all simmer together for about five minutes. Remove from the heat and allow the mixture to cool slightly—this helps keep your pastry crisp later.
Step 2: Lay Out the Pastry and Noodles
On a lightly floured surface, gently roll out your thawed puff pastry just enough to smooth any creases but not too thin—this minimizes the risk of tears when you wrap up your filling. Place the pastry sheet on a piece of parchment paper for easy transfer. Arrange two cooked lasagna noodles in the center of the pastry, slightly overlapping to form a base for your layers.
Step 3: Build the Layers
Spoon half of the ricotta cheese over the noodles and spread it evenly. Next, add half the beef and sauce mixture, followed by half the mozzarella and Parmesan cheeses. Repeat the layering: the remaining two noodles, the ricotta, the rest of the meat sauce, and the remaining mozzarella and Parmesan. Each layer should be as even as possible for that signature Lasagna Wellington cross-section.
Step 4: Wrap and Seal the Wellington
This step is where the magic happens! Carefully fold the puff pastry over the lasagna layers, pressing gently to seal the edges. Turn the whole package seam side down onto your prepared baking sheet. If you find any gaps, pinch or press them tightly shut—no one wants any delicious cheese escaping.
Step 5: Add the Golden Finish and Bake
Brush the top and sides of your Lasagna Wellington with the egg wash for a shiny, golden finish. Slide the baking sheet into your oven and bake for 25 to 30 minutes, or until the pastry is puffed up and richly golden brown. Once done, let it rest for 10 minutes before slicing—that way, the beautiful layers stay picture perfect.
How to Serve Lasagna Wellington
Garnishes
For a finishing touch that makes the whole dish pop, scatter fresh basil leaves over the top right before serving. The fragrant green ribbons look gorgeous against the golden crust and cue the Italian flavors inside. A little extra Parmesan grated on top is never a bad idea either!
Side Dishes
Lasagna Wellington is truly the star of the table, so keep your sides simple. A bright, crunchy salad—think arugula and cherry tomatoes with lemon vinaigrette—balances the richness. Garlic bread or roasted seasonal veggies also make great partners and turn dinner into a true feast.
Creative Ways to Present
Want to make your Lasagna Wellington unforgettable? Arrange thick slices on a large wooden board with fresh herbs scattered around, or serve individual mini Wellingtons for a playful twist. It’s also beautiful plated with a swoosh of extra marinara sauce and a sprinkle of microgreens for a restaurant-worthy effect.
Make Ahead and Storage
Storing Leftovers
Lasagna Wellington reheats beautifully, so if you’re lucky enough to have leftovers, wrap them tightly in plastic or foil and refrigerate for up to three days. The pastry holds up well and the flavors meld together, making your next-day lunch something to look forward to.
Freezing
You can freeze baked or unbaked Lasagna Wellington with great results. For unbaked, assemble completely (without egg wash), wrap in parchment and foil, and freeze. When ready, you can bake straight from frozen—just add 10 to 15 more minutes to the baking time. For baked leftovers, cool, slice, wrap tightly, and freeze individual portions for easy future meals.
Reheating
To recapture that pastry crispness, reheat slices in a 350°F (175°C) oven for about 15 to 20 minutes. Microwaving is easy, but you’ll lose the crunch, so the oven is worth the extra time. If reheating straight from frozen, cover loosely with foil and heat until piping hot all the way through.
FAQs
What is the secret to keeping the puff pastry from getting soggy?
The key is to let the filling cool a bit before wrapping it in pastry, and to make sure your noodles and sauce aren’t overly wet. Cool, thick layers won’t steam up the pastry as it bakes, so everything stays crisp and flaky.
Can I use a different meat or make it vegetarian?
Absolutely! Swap the ground beef for turkey, chicken, sausage, or even plant-based crumbles. For a vegetarian Lasagna Wellington, roasted vegetables or a generous layer of sautéed spinach and mushrooms work wonderfully as hearty, flavorful alternatives.
Can I assemble Lasagna Wellington in advance?
Yes! You can fully assemble (minus the egg wash) and keep it in the refrigerator for up to 24 hours. When you’re ready, brush with egg wash, bake, and your Lasagna Wellington will be just as impressive as if made fresh.
How do I avoid gaps or leakage in the pastry?
Roll your pastry slightly larger if needed, and make sure to firmly pinch and seal all edges—especially the seams on the bottom. Flipping the seam side down on the baking sheet also helps lock everything inside as it bakes.
Can Lasagna Wellington be made gluten-free?
Definitely! Look for gluten-free lasagna noodles and puff pastry, which are now widely available in specialty and health food stores. The filling is naturally gluten-free, so simple swaps let everyone enjoy this festive dish.
Final Thoughts
Few dishes bridge comfort and celebration like Lasagna Wellington. It’s fun to make, even more fun to eat, and has a way of turning any meal into something memorable. Whether you’re hosting friends or simply treating yourself, I hope you’ll give this unique recipe a try and share a slice of joy with those around your table!
Print
Lasagna Wellington Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Lasagna Wellington is a delightful twist on traditional lasagna, where layers of pasta, seasoned beef, and cheeses are wrapped in puff pastry for a delicious and elegant main course.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup marinara sauce
For Assembly:
- 4 lasagna noodles, cooked and laid flat
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 sheet puff pastry, thawed
- 1 egg, beaten with 1 tablespoon water (egg wash)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Cook the Filling: In a skillet, heat olive oil and sauté onion until soft. Add garlic, ground beef, salt, pepper, oregano, and red pepper flakes. Cook until beef is browned. Stir in marinara sauce and simmer.
- Assemble: Lay out puff pastry, layer lasagna noodles, ricotta, meat sauce, and cheeses. Fold pastry over the filling, seal, and place seam side down on a baking sheet.
- Bake: Brush with egg wash and bake for 25–30 minutes until golden brown.
- Serve: Let rest before slicing. Garnish with basil leaves if desired.
Notes
- You can add spinach or roasted vegetables between the layers for extra flavor.
- Ensure the filling cools before wrapping to prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 645
- Sugar: 4g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 115mg
