Spinach Pinwheel Lasagna

By Jaymers

Ingredients

• 6 ripple-style oven-ready lasagna noodles
• 6 garlic cloves, minced, divided
• 3 Tbs. olive oil, divided
• 1 cans (28 ounces each) crushed tomatoes
• 2 tsps. dried basil leaves
• Salt and ground black pepper
• 8 oz fresh spinach, chopped
• 1 cups part-skim ricotta
• 1/2 cup grated Parmesan
• 1/2 cup shredded fontinella (or fontina) cheese

Details

Servings 4
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees.

2. Add 3 garlic cloves, 1 tsp basil and 1 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.

3. Bring the sauce to a simmer, reduce heat to medium-low and continue to simmer to blend flavors, about 10 minutes.

4. Add lasagna noodles to a shallow dish of hot water and soak until soft, about 10 minutes.

5. Heat remaining 1 tbsp of oil, 3 garlic cloves and basil and in a large skillet on medium-high heat. When garlic sizzles, add spinach; sauté until warm, seasoning with salt and pepper to taste.

6. Stir in ricotta and cup Parmesan to the spinach; adjust seasonings.

7. Remove the noodles from the water, stack and halve lengthwise to create 12 strips.

8. To assemble, spread 1 cup tomato sauce in a square baking dish. Working 4-6 noodles at a time, spread a generous 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.

9. Drizzle 1 additional cup sauce over dish, sprinkle with fontina and remaining 1/2 cup of Parmesan.

10. Cover with a cooking-spray-coated sheet of aluminum foil.

11. Bake until bubbly, 30 to 35 minutes.

12. Remove foil, and, leaving pan on upper-middle rack, broil until golden, 3 to 5 minutes longer.

13. Remove from oven; let rest 5 minutes. Serve with remaining warm tomato sauce.