Spinach-Ricotta Pinwheel Lasagna

May 10, 2023May 10, 20230 15
Spinach-Ricotta Pinwheel Lasagna Recipe | Delicious and Nutritious
in Pasta

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

12 oven-ready lasagna noodles
8 garlic cloves , minced , divided
3 tablespoons olive oil , divided
2 cans crushed tomatoes
2 teaspoons dried basil
salt and pepper
1 bag frozen chopped spinach , thawed and squeezed dry
2 cups part-skim ricotta cheese
3/4 cup grated parmesan cheese
1 cup shredded fontinella cheese or 1 cup Fontina cheese

Nutrision Information

Servings Per Recipe
12
Calories
355
Sugar
6g
Fat
16g
Spinach-Ricotta Pinwheel Lasagna is a unique and flavorful twist on traditional lasagna. This recipe uses pre-cooked lasagna noodles, filled with spinach and ricotta cheese mixture, rolled into pinwheels, smothered in a homemade tomato sauce, and topped with cheese. This dish is easy to make and perfect for those who love lasagna, but want a more manageable and easier to portion out version. This recipe can be a crowd-pleaser and is perfect for any occasion.

Instructions

1.Preheat the oven to 350°F (175°C).
2.Cook the 8 minced garlic cloves in 2 tablespoons of olive oil in a saucepan over medium heat for 1-2 minutes, stirring occasionally.
3.Add the 2 cans of crushed tomatoes and 2 teaspoons of dried basil. Bring to a simmer, then reduce heat to low and let it cook for about 5 minutes.
4.Add salt and pepper to taste and remove from heat.
5.Take the remaining 4 minced garlic cloves and mix them with 1 tablespoon of olive oil in a small bowl.
6.In another bowl, mix the thawed and squeezed dry, chopped spinach with 2 cups of part-skim ricotta cheese and ¾ cup grated parmesan cheese.
7.Grease a 9x13 inch baking dish with the garlic and olive oil mixture.
8.Lay out the 12 oven-ready lasagna noodles onto a flat surface. Spoon the ricotta and spinach mixture in a thin layer onto each noodle, leaving ½ inch at each end of the noodle. Spread it evenly and thinly on each noodle. Roll the noodle tightly and place it seam side down into the baking dish. Repeat with all 12 noodles to create 12 rolls of lasagna.
9.Once all the rolls are in the baking dish, pour the tomato sauce over the top and sprinkle 1 cup of shredded fontinella or fontina cheese on top.
10.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly. Allow to cool for at least 10 minutes before serving.

PROS

This recipe is a unique spin on traditional lasagna, as the rolls are more manageable and easy to portion out.

By using part-skim ricotta cheese and removing the meat, it is a healthier version of lasagna with less saturated fat.

The spinach in this recipe offers essential vitamins and minerals like vitamin A and iron.

CONS

This recipe may take longer to prepare than traditional lasagna due to the rolling of the noodles.

Some people may not enjoy the texture of cooked spinach in their lasagna.

HEALTH & BENEFITS

Spinach is packed with vitamin A which is important for maintaining eye health.
Spinach also contains iron which can help support red blood cell production and contribute to healthy bones. Ricotta cheese is a good source of protein and contains fewer calories and fat than most cheeses. Hence, this dish can be a nutritious and delicious source of energy for your body.

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