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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spinach-Ricotta Pinwheel Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions