And I'm Angie a Rito.

And we are the chef owners of Don and the restaurant in the West Village.

We're both really passionate about Italian American food, and we basically put our own twist on a classic Italian dishes such as Sonya.

Instead of doing a traditional layer lasagna, we do basically like pinwheels.

Angie was looking at a picture on instagram of like cinnamon buns or something.

A lightbulb went off in her head and she was like, Oh, be cool if we could make was on you in that form and it ended up being a really smart idea and also growing up, we would eat lasagne and everybody always wants, like the crispy ends, which is usually typically only the four corners.

But when you cook it like this, the entire top gets really crispy.

It's like the perfect bounce.

Everybody gets like a crispy part, and then the soft part, and it's much lighter because it's not compacted, like a traditional way we make the lasagna.

Here is we take fresh pasta sheets that we make in house way.

Cook them briefly in boiling salted water, cool them down, then we spread a layer of Mechem ella on top.

On top of that, we add a layer Parmesan cheese, a good amount of mozzarella cheese.

We had a second layer of pasta.

On top of that, we put a generous helping of our Bolognese sauce, which sort of like a typical villain.

Easy, but we had a couple of unique ingredients to it.

We had Italian sausage on Chett.

We had some result of tomatoes after we spread the layer of Bolognese A.

We add a small layer of fresh smell at the top to sort of seal the role closed once we roll it up, and at that point you roll it sealer closed.

Uh, cool it down, and then we slice it into pinwheels and replace the pinwheels in a casserole dish with some Rosana tomato sauce, some dollops of fresh robe.

Eola cheese.

We decided to use Rovio cheese instead of ricotta cheese, which is typically used in most lasagnas because it has a tanginess to it, and it's also it has a very light texture, so it makes the dish overall.

Come off is a lot lighter.

We put in a foreign interview oven for about 12 to 15 minutes.

When we take it out of the oven, we finish it with olive oil on fresh chopped parsley, and that's the process.

Our style of food is a new take on Italian American food, like a modern Italian American restaurant feel like.

Especially in New York City.

You know, the markets a little bit saturated with time, American restaurants.

So we wanted to do something unique and different.

There are a couple sort of iconic restaurants in New York, you know, Don Antonio, Don Pepe, and it's always a man's name.

So this is sort of like, you know, it's supposed to be a little bit cheeky what it's like.

I'm the matriarch.

We're both really passionate about what we d'oh and we both.

I don't think I could see ourselves doing anything else, and this allows us to do it together.