Spinach and Cheese Lasagna Pinwheels

30 minutes Prep Time
1 hour
30 minutes Cook Time
4 Servings

These cheesy lasagna pinwheels are a much-welcomed spin on traditionally 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.  @lisathompson   @thefeedfeed

Ingredients

  • 1 can Tuttorosso Crushed Tomatoes with basil 28 oz

  • 3 garlic cloves, peeled and roughly chopped
  • 1 tablespoon olive oil
  • 1 teaspoon Calabrian chilis, or red pepper flakes, optional
  • 2 1/2 teaspoons kosher salt, divided
  • 1 pinch sugar
  • 14 ounces fresh baby spinach
  • 2 1/2 cups ricotta cheese, whole milk variety
  • 12 ounces mozzarella cheese, part skim, shredded
  • 1/2 cup Parmesan cheese, grated, or pecorino cheese
  • 2 eggs, large
  • black pepper
  • 1 pinch nutmeg, optional
  • 1 pound lasagna noodles, not oven-ready variety

Instructions

Tomato Sauce – Step one

Add Tuttorosso Crushed Tomatoes, chopped garlic, olive oil, Calabrian chiles, salt and sugar to a medium pot and bring to a rapid simmer over medium-high heat. Reduce heat to low and simmer, stirring often, for about 10 minutes. Set aside to cool.  (Sauce can be made up to 5 days in advance and stored in the refrigerator).

Spinach & Cheese Filling – Step one

Salt baby spinach in a large bowl with 1 teaspoon kosher salt and scrunch with your hands for about 1 minute until wilted. Let spinach sit for 5 minutes, then squeeze out excess liquid.  

Step two

Break up the spinach with hands, then add ricotta cheese, shredded mozzarella, Parmesan cheese, eggs, remaining 1/2 teaspoon kosher salt, black pepper, and nutmeg, if using, to the bowl. Stir until well combined then refrigerate until ready to use.  (Ricotta mixture can be made up to 1 day ahead and stored in the refrigerator.)

Assembly – Step one

Preheat oven to 375°F.  Bring a large pot of water to a boil. Season water generously with salt and cook the lasagna noodles 1 minute shy of al dente according to package instructions. Drain and run noodles under cold water. 

Step two

Spread about 3/4 of the tomato sauce on the bottom of a baking dish, reserving a few spoonfuls for the top. 

Step three

Lay cooked lasagna noodles on a clean cutting board or work surface and top each with about 3 tablespoons of the ricotta mixture. Spread ricotta mixture into an even layer, then roll each noodle from end to end into a spiral. 

Step four

Transfer pinwheels to the prepared baking dish and nestle into the tomato sauce. Top with remaining sauce. Cover with foil and bake for about 25 minutes, then remove foil and bake for an additional 5 minutes.  Serve and enjoy!

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