Subscribe to our channel:https://www.youtube.com/@HomemadeisliveFollow us on Instagram:https://www.instagram.com/homemadeislive/Follow us on Facebook:https://www.facebook.com/withhomemadeSign up for free cooking classes:https://www.homemadecooking.comWelcome to Joel Gamoran's First Bite segment of PBS show Homemade Live! In this segment, Chef Joel Gamoran is revolutionizing the classic lasagna with a unique twist. Instead of the usual layered approach, Joel rolls and slices lasagna sheets into delightful pinwheels, ensuring every piece is crispy and packed with flavor. Nestled in a rich bed of marinara sauce and topped with fresh basil and cheese, this dish will not only solve the age-old family debate over who gets the best piece but will also inspire you to bring this innovative lasagna to your next family feast. Get ready to impress with this fun and delicious take on a family favorite!Recipe for: The Ultimate Crispy Edge LasagnaDuration: 45 MinutesCook Time: 30 MinutesPrep Time: 15 MinutesServings: 6-8Ingredients:Bechamel Sauce1 stick unsalted butter, cut into cubes 2 bay leaves½ cup shallots sliced4 sprigs thyme1/2 teaspoon fresh black pepper½ cup all-purpose flour2 cups whole milk, coldSalt, to tasteAssembly and Baking3-4 Store-bought fresh lasagna sheets, 8" x 13”Prepared béchamel sauce (recipe above)Shredded mozzarella cheeseGrated Parmesan cheeseStore bought marinara sauce1 1/2 cups frozen spinach, squeezed to remove excess liquidRicotta cheeseChopped parsleyFresh basil, small leavesPreparationFor the Béchamel:1. Melt butter in a heavy-bottomed pot over medium heat.2. Add shallots, bay leaves, thyme, and pepper. Cook until shallots are translucent.3. Add flour and stir well. Cook over medium heat for five minutes, stirring constantly.4. Add cold milk and stir. Cook for 10 minutes, stirring constantly.5. Season with salt to taste.6. Refrigerate covered to cool.Day before Assembly1. Poach your fresh lasagna sheets for 2 minutes in boiling water and lay out on plastic wrap on the countertop.2. Spread a thin layer of the prepared béchamel evenly across each lasagna sheet.3. Sprinkle a generous amount of shredded mozzarella cheese and grated Parmesan cheese over the béchamel on each lasagna sheet. Sprinkle with the spinach.4. Roll each lasagna sheet into a log, starting from one end. Wrap thoroughly with plastic wrap and refrigerate overnight.Day of Assembly1. In a casserole dish, ladle a portion of the prepared tomato sauce to cover the entire bottom.2. Slice the logs of lasagna roll into 3-4 pieces each, they will be like pinwheels.3. Place the lasagna pinwheels into the casserole dish, arranging them to fit snugly.4. Add dollops of Ricotta cheese in between the pinwheels.5. Pour the remaining tomato sauce over the top of the pinwheels, ensuring they are generously coated.Baking1. Preheat the oven to 400 degrees.2. Place the casserole dish in the preheated oven and bake for about 25-30 minutes or until the pasta edges are golden brown and the cheese is bubbly and melted.3. Once done, remove the Lasagna Pinwheels from the oven and garnish with fried sage or chopped parsley