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Fresh Pasta

Ham and Mushroom Lasagna Pinwheels

Ham and mushroom lasagna pinwheels: a creamy baked first course with béchamel, button mushrooms and melty cheese. Easy, ideal for Christmas and Easter.
Recipe Ham and Mushroom Lasagna Pinwheels
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 40 minutes
  • Servings for 4 people

Ham and mushroom lasagna pinwheels are a creamy, eye-catching baked first course, born in home kitchens as a quicker alternative to classic lasagna. Known in many Italian regions as nidi di rondine, or “swallow’s nests”, they are made by rolling up thin sheets of egg pasta filled with cooked ham, sautéed button mushrooms and melty cheese, then slicing them into rounds and baking them in a dish until browned.

The white sauce, with no tomato, lets the flavor of each ingredient come through, while the homemade béchamel binds everything together and, with the Parmigiano Reggiano, forms a golden, crunchy crust on top. Inexpensive, easy to prepare ahead and perfect for holiday lunches such as Christmas and Easter, they win over grown-ups and kids alike at first bite.

Ingredients for 4 people

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Method

  1. To make the ham and mushroom lasagna pinwheels, start with the béchamel: melt the butter in a small saucepan over moderate heat, then add the flour all at once and stir with a whisk until the mixture is smooth and lightly golden.
    Ham and Mushroom Lasagna Pinwheels, step 1: whisking the flour into the melted butter
  2. Turn off the heat and pour in the lukewarm milk in a thin stream, stirring constantly to prevent lumps. Return to low heat and cook for 3-4 minutes, stirring all the time, until the sauce has thickened. Season with salt, add a grating of nutmeg and set aside, covered with plastic wrap pressed onto the surface.
    Ham and Mushroom Lasagna Pinwheels, step 2: the thickened béchamel
  3. Clean the mushrooms with a damp cloth or a small brush, remove the earthy end of the stems and slice them. In a skillet, heat a drizzle of extra virgin olive oil with the crushed garlic clove, add the mushrooms and sauté them over high heat for about 6-7 minutes. Only at the end of cooking, season with salt and pepper, remove the garlic and finish with the chopped parsley.
    Ham and Mushroom Lasagna Pinwheels, step 3: sautéing the sliced mushrooms with garlic
  4. Bring a pot of salted water to a boil with a drizzle of extra virgin olive oil. Blanch the pasta sheets one at a time for about 20 seconds, then lift them out with a slotted spoon and lay them on a clean kitchen towel to dry, without overlapping.
    Ham and Mushroom Lasagna Pinwheels, step 4: blanched lasagna sheets drying on a towel
  5. Spread a thin layer of béchamel on each sheet, lay the slices of cooked ham on top, then the Emmental slices, and finally scatter the mushrooms over them. Leave about 1 cm (1/2 inch) free around the edges, so the filling doesn’t squeeze out when you roll them up.
    Ham and Mushroom Lasagna Pinwheels, step 5: béchamel, ham, Emmental and mushrooms on a sheet
  6. Roll up each sheet starting from the short side, pressing gently, and cut the rolls into pinwheels about 3 cm (1 1/4 inches) high.
    Ham and Mushroom Lasagna Pinwheels, step 6: rolling up the sheets and slicing them
  7. Butter a baking dish and spread a few spoonfuls of béchamel over the bottom. Stand the pinwheels upright, side by side, cover them with the remaining béchamel and sprinkle with the grated Parmigiano Reggiano and a grind of pepper.
    Ham and Mushroom Lasagna Pinwheels, step 7: pinwheels in the baking dish with béchamel and Parmigiano
  8. Bake in a preheated conventional oven at 200 °C (400 °F) for 20-25 minutes, until the top is browned and golden.
    Ham and Mushroom Lasagna Pinwheels, step 8: the baked pinwheels, golden on top
  9. Take them out of the oven, let them rest for 5 minutes and serve the pinwheels piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can replace the button mushrooms with porcini or mixed mushrooms and the cooked ham with strips of speck. Instead of Emmental, try fontina or smoked provola for a bolder taste. For a vegetarian version, leave out the ham and add sautéed spinach or grilled zucchini.

Tips

Don’t salt the mushrooms at the start: they would release too much water and tend to darken. Keep the béchamel fairly thin, so the pasta sheets stay soft as they bake. For a crunchier crust, turn on the broiler for the last 3 minutes.

Storage

The pinwheels keep in the fridge, in an airtight container, for 2 days. You can also assemble them the day before, cover them with plastic wrap and bake them when needed. They can be frozen once baked and reheated in the oven at 180 °C (350 °F) for about 15 minutes.

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