Spinach and Cheese Lasagna Pinwheels
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Recipe Intro From lisathompson
These cheesy lasagna pinwheels are a much-welcomed spin on traditional layered lasagna. A rich tomato sauce brings this dish together and cooks in just 10 minutes with Tuttorosso Crushed Tomatoes, olive oil, garlic, and a touch of chili for heat. Plus, you’ll learn an even quicker way to wilt spinach down without having to pull out a pan. At first glance, this recipe might sound like a lot of prep work but don’t worry, the sauce and the ricotta filling can be made in advance! This is also the perfect way to get your family in the kitchen together. Divvy up the work and let your helpers spread the spinach-packed ricotta filling over the cooked lasagna noodles, then roll them up and nestle into the tomato sauce before baking until deliciously melted. Note: If some of your lasagna noodles break you can still use them! Just spread some filling over one of the longer pieces, then overlap a shorter piece and spread more filling before rolling up. The rolls fit snugly in the baking dish so no one will notice and nothing will go to waste!
- Spinach and Cheese Lasagna Pinwheel Ingredients
- Recipe Card
Spinach and Cheese Lasagna Pinwheel Ingredients
Recipe Card
For the Tomato Sauce
ingredients
- 1 (28 ounce) can Tuttorosso Crushed Tomatoes
- 3 garlic cloves, peeled and roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon chopped Calabrian chiles or red pepper flakes (optional)
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
For the Spinach and Cheese Filling
ingredients
- 12 ounces fresh baby spinach
- 1 1/2 teaspoons kosher salt, divided
- 3 cups (about 24 ounces) whole milk ricotta cheese
- 14 ounces part-skim mozzarella cheese, shredded
- 1/2 cup Parmesan or Pecorino cheese
- 2 large eggs
- Freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
For the Lasagna
ingredients
- 12 dried lasagna noodles (not oven-ready sheets)
Make the Tomato Sauce:
Method
Step 1
In a medium pot, combine the Tuttorosso Crushed Tomatoes, chopped garlic, olive oil, Calabrian chiles (if using), kosher salt, and sugar.
Step 2
Bring the mixture to a rapid simmer over medium-high heat.
Step 3
Reduce the heat to low and simmer for about 10 minutes, stirring often. Set aside to cool.
Step 4
The sauce can be made up to 5 days in advance and stored in the refrigerator.
Prepare the Spinach and Cheese Filling:
Step 1
In a large bowl, sprinkle 1 teaspoon of kosher salt over the fresh baby spinach. Scrunch the spinach with your hands for about 1 minute until wilted. Let it sit for 5 minutes, then squeeze out excess liquid.
Step 2
Break the spinach into smaller pieces and add the ricotta cheese, shredded mozzarella, grated Parmesan cheese, eggs, remaining ½ teaspoon kosher salt, black pepper, and nutmeg (if using) to the bowl.
Step 3
Stir until well combined and refrigerate until ready to use.
Step 4
The ricotta mixture can be made up to 1 day in advance and stored in the refrigerator.
Cook the Lasagna Noodles:
Step 1
Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute shy of al dente according to package instructions.
Step 2
Drain the noodles and run them under cold water. Drizzle with a little oil to prevent sticking.
Assemble the Pinwheels:
Step 1
Preheat the oven to 375°F.
Step 2
Spread about ¾ of the tomato sauce on the bottom of a baking dish, reserving a few spoonfuls for the top.
Step 3
Lay the cooked lasagna noodles on a clean cutting board or work surface. Top each noodle with about 3 tablespoons of the ricotta mixture, spreading it into an even layer.
Step 4
Roll each noodle from end to end into a spiral.
Step 5
Transfer the pinwheels to the prepared baking dish, nesting them vertically into the tomato sauce. Top with the remaining sauce.
Step 6
Cover the dish with foil and bake for about 25 minutes, then remove the foil and bake for an additional 5 minutes.
Step 7
These Spinach and Cheese Lasagna Pinwheels are best enjoyed hot from the oven. Pair with a side salad for a complete meal!