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Spinach-Ricotta Pinwheel Lasagne

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Rate this recipe 4.3/5 (48 Votes)

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

Details

Servings 8
Cooking time 60mins

Preparation

Step 1

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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