Spinach-Ricotta Pinwheel Lasagne

Photo by Roni M.

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Ingredients

  • 12

    ripple-style oven-ready lasagna noodles

  • 8

    garlic cloves, minced, divided

  • 3

    Tbs. olive oil, divided

  • 2

    cans (28 ounces each) crushed tomatoes

  • 2

    tsps. dried basil leaves

  • Salt and ground black pepper

  • 1

    bag (16 ounces) frozen chopped spinach, thawed and squeezed dry

  • 2

    cups part-skim ricotta

  • 3/4

    cup grated Parmesan

  • 1

    cup shredded fontinella (or fontina) cheese

  • directions

Directions

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Add lasagna noodles to 2 quarts of piping hot salted tap water in the 13- by 9-inch baking dish for the lasagna. Soak until soft, about 10 minutes. Drain, stack and halve lengthwise to create 24 strips. 2 Meanwhile, add 5 garlic cloves and 2 tablespoons oil to a Dutch oven; turn burner to medium-high. When garlic starts to sizzle, add tomatoes and enough water (1/2 cup or so) 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 Meanwhile, put basil and remaining 3 garlic cloves and 1 tablespoon of oil in a large skillet on medium-high heat. When garlic sizzles, add spinach; sauté until warm, seasoning with salt and pepper to taste. Stir in ricotta and 1/2 cup Parmesan; adjust seasonings. 4 To assemble, spread 2 cups tomato sauce in the 13- by 9-inch dish. Working 6 noodles at a time, spread a generous 2 tablespoons of spinach filling on each lasagna strip. Roll up lengthwise to create a pinwheel shape. Place in prepared pan. Repeat to make 4 rows of 6 noodles. Drizzle remaining 2 cups sauce over dish, sprinkle with fontinella and remaining 1/4 cup 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-middle rack, broil until golden, 3 to 5 minutes longer. Remove from oven; let rest 5 minutes. Serve with remaining warm tomato sauce.

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