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Spinach-Ricotta Pinwheel Lasagna with Simple Tomato Sauce

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Spinach-Ricotta Pinwheel Lasagna with Simple Tomato Sauce
 
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Serves: 8
Ingredients
  • 8 ounces ripple-style oven-ready lasagna noodles
  • 8 garlic cloves, minced, divided
  • 3 tablespoons olive oil, divided
  • 2 cans (28 ounces each) crushed tomatoes
  • 2 teaspoons dried basil leaves
  • 1 bag (16 ounces) frozen chopped spinach, thawed and squeezed dry
  • Salt and ground black pepper
  • 2 cups part-skim ricotta
  • ¾ cup grated Parmesan
  • 1 cup fontinella (or fontina) cheese
Instructions
  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.  Add noodles; soak until soft, about 10 minutes. Drain, stack, and halve lengthwise to create 24 strips.
  2. Meanwhile, add 5 of the garlic cloves and 2 tablespoons of the 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) to make 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. While sauce simmers, add basil and remaining 3 garlic cloves and 1 tablespoon of oil in a large skillet. Turn burner to medium-high. When garlic sizzles, add spinach; sauté until warmed through, seasoning with salt and pepper to taste. Stir in ricotta and ½ cup of the Parmesan cheese; adjust seasonings.
  4. When ready to assemble, spread 2 cups of the tomato sauce in a 13- by 9-inch pan. Working 6 noodles at a time put a generous 2 tablespoons of spinach filling down each of the lasagna strips. Roll up to create a pinwheel shape; Place pinwheel-side down in the prepared pan. Repeat with remaining noodles and filling to make 4 rows of 6 noodles. Drizzle another 2 cups of sauce over dish, sprinkle with fontinella and remaining ¼ cup of Parmesan. Cover with a vegetable 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 served alongside.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

3 Comments

    • Pam says

      Hey Debbie,

      The lasagna is complete on its own, but it also works as a wonderful side dish to just about any roast or sauteed poultry, beef, pork, or lamb.

      Reply

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