Spinach-Ricotta Pinwheel Lasagna Recipe

Name: Spinach-Ricotta Pinwheel Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oven-ready lasagna noodles; 8 garlic cloves, minced, divided; 3 tablespoons olive oil, divided; 2 (28 ounce) cans crushed tomatoes; 2 teaspoons dried basil; salt and pepper; 1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry; 2 cups part-skim ricotta cheese; 3/4 cup grated parmesan cheese; 1 cup shredded fontinella cheese or 1 cup Fontina cheese

Servings: persons

12 oven-ready lasagna noodles
8 garlic cloves, minced, divided
3 tablespoons olive oil, divided
2 (28 ounce) cans crushed tomatoes
2 teaspoons dried basil
salt and pepper
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
2 cups part-skim ricotta cheese
3/4 cup grated parmesan cheese
1 cup shredded fontinella cheese or 1 cup Fontina cheese

1
Heat oven to 400 degrees F. Add lasagna noodles to 2 qts of piping hot salted tap water in a 9x13 baking dish. Soak until soft, about 10 minutes. Drain, stack and halve lengthwise to create 24 strips.
2
Add 5 garlic cloves and 2 tbsp oil to a Dutch oven on medium-high heat until garlic startes to sizzle. Add tomatoes and 1/2 C water (more or less for a sauce that is neither gloppy nor thin). Bring to a simmer, reduce heat to medium-low and continue to simmer to blend flavors, about 10 minutes.
3
Put basil and remaining 3 garlic cloves and 1 tbsp of oil in a large skillet on medium-high heat. When garlic starts to sizzle, add spinach. Saute until warm, seasoning with salt and pepper to taste. Stir in ricotta and 1/2 C Parmesan.
4
To assemble -- spread 2 C tomato sauce in the 9x13 baking dish. Working 6 noodles at a time, spread a generous 2 tbsp of spinach filling on each lasagna strip. Roll up lengthwise to create a pinwheel shape. Place folded end down in dish. Repeat to make 4 rows of 6 noodles. Drizzle remaining 2 C of sauce over all, sprinkle with fontinella and remaining 1/4 C of Parmesan. Cover with a cooking-spray-coated sheet of aluminum foil.
5
Bake until bubbly, 30 to 35 minutes. Remove foil, and leaving pan on upper-midde rack, broil until golden, 3-5 minutes longer. Remove from oven; let rest 5 minutes. Serve with remaining tomato sauce.

1929

kcal

Calories

Fat

296

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 oven-ready lasagna noodles, 8 garlic cloves, minced, divided, 3 tablespoons olive oil, divided, 2 (28 ounce) cans crushed tomatoes, and more.

Yes, Spinach-Ricotta Pinwheel Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Ricotta Pinwheel Lasagna

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