Spinach and Cheese Lasagna Pinwheels Recipe

Introduction

Spinach and Cheese Lasagna Pinwheels make a delightful twist on classic lasagna, offering individual spirals filled with creamy ricotta and fresh spinach. They are perfect for a family dinner or entertaining guests, combining comforting flavors and a fun presentation.

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, grated
• 2 large eggs
• Freshly ground black pepper, to taste
• Pinch of nutmeg (optional)
• 12 dried lasagna noodles (not oven-ready sheets)
• Tomato Sauce Ingredients: Tuttorosso Crushed Tomatoes, chopped garlic, olive oil, Calabrian chiles (optional), kosher salt, sugar (quantities as preferred)

Instructions

1. Make the Tomato Sauce: In a medium pot, combine crushed tomatoes, chopped garlic, olive oil, Calabrian chiles (if using), kosher salt, and sugar. Bring to a rapid simmer over medium-high heat, then reduce heat to low and simmer for about 10 minutes, stirring often. Set aside to cool.
2. Prepare the Spinach and Cheese Filling: Sprinkle 1 teaspoon kosher salt over the spinach in a large bowl, scrunch with your hands until wilted, then let sit for 5 minutes. Squeeze out excess liquid, break spinach into smaller pieces, and add ricotta, mozzarella, Parmesan, eggs, remaining ½ teaspoon salt, black pepper, and nutmeg. Stir well and refrigerate until needed.
3. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Cook noodles until 1 minute shy of al dente according to package instructions. Drain, rinse under cold water, and drizzle with oil to prevent sticking.
4. Assemble the Pinwheels: Preheat oven to 375°F. Spread about ¾ of the tomato sauce on the bottom of a baking dish, reserving some for topping. Lay noodles on a flat surface, spread about 3 tablespoons of the ricotta mixture evenly over each, then roll each noodle tightly into a spiral.
5. Bake: Arrange pinwheels vertically in the baking dish over the sauce. Top with remaining tomato sauce. Cover with foil and bake for 25 minutes, then remove foil and bake an additional 5 minutes. Serve hot.

Tips & Variations

• Use fresh spinach for best flavor, but frozen and thawed spinach works in a pinch—just be sure to squeeze out excess moisture.
• Add a pinch of red pepper flakes to the ricotta mixture for a subtle kick.
• For a vegetarian option, omit Calabrian chiles if they contain meat products, or substitute with mild chili flakes.
• Make the tomato sauce ahead to deepen the flavors—up to 5 days refrigerated.
• Try substituting cottage cheese for ricotta if you prefer a lighter filling.

Storage

Store leftover pinwheels covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15–20 minutes. You can also freeze the assembled but unbaked pinwheels for up to 1 month; thaw overnight in the refrigerator before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil lasagna noodles for this recipe?

No-boil noodles are generally softer and may not hold the spiral shape as well. It’s best to use dried noodles boiled until just under al dente for easy rolling.

Can this recipe be made vegan?

The traditional recipe relies on dairy cheeses and eggs, but you can substitute vegan ricotta, mozzarella alternatives, and flax eggs to make a vegan-friendly version.

Spinach and Cheese Lasagna Pinwheels Recipe

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Delicious Spinach and Cheese Lasagna Pinwheels featuring tender lasagna noodles rolled with a creamy ricotta, mozzarella, Parmesan, and fresh spinach filling, baked in a rich homemade tomato sauce. Perfect as a comforting appetizer or a main dish served alongside a fresh salad.

• Author: mia
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 pinwheels (serves 6 as main dish or 8 as appetizer) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

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For the Spinach and Cheese Filling

• 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, grated
• 2 large eggs
• Freshly ground black pepper, to taste
• Pinch of nutmeg (optional)

For the Lasagna

• 12 dried lasagna noodles (not oven-ready sheets)

For the Tomato Sauce

• Tuttorosso Crushed Tomatoes (quantity not specified, estimate about 28 ounces or 1 can)
• 2–3 cloves garlic, chopped
• 2 tablespoons olive oil
• 1–2 Calabrian chiles (optional)
• 1 teaspoon kosher salt
• 1 teaspoon sugar

Instructions

1. Make the Tomato Sauce: In a medium pot, combine crushed tomatoes, chopped garlic, olive oil, Calabrian chiles if using, kosher salt, and sugar. Bring the mixture to a rapid simmer over medium-high heat, then reduce heat to low and simmer for about 10 minutes, stirring frequently. Remove from heat and set aside to cool. This sauce can be made up to 5 days in advance and refrigerated.
2. Prepare the Spinach and Cheese Filling: In a large bowl, sprinkle 1 teaspoon kosher salt over fresh baby spinach. Massage the spinach with your hands for about 1 minute until wilted. Let it sit for 5 minutes, then squeeze out excess liquid. Chop or break the spinach into smaller pieces, then add ricotta, shredded mozzarella, grated Parmesan, eggs, remaining ½ teaspoon kosher salt, black pepper, and nutmeg if using. Stir until well combined and refrigerate until ready to use. This mixture can be prepared a day ahead.
3. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles for 1 minute less than al dente according to package instructions. Drain and rinse under cold water to stop cooking. Drizzle with a little oil to prevent sticking.
4. Assemble the Pinwheels: Preheat oven to 375°F (190°C). Spread about three-quarters of the tomato sauce evenly on the bottom of a baking dish, reserving some sauce for later. Lay the cooked noodles flat on a clean surface. Spread about 3 tablespoons of the ricotta-spinach mixture evenly over each noodle, then carefully roll each noodle into a tight spiral from one end to the other.
5. Bake the Pinwheels: Arrange pinwheels vertically in the prepared baking dish over the sauce, nestling them snugly together. Spoon the remaining tomato sauce over the pinwheels. Cover the dish with foil and bake for 25 minutes, then remove foil and bake an additional 5 minutes until bubbling and lightly browned on top.
6. Serve: Serve the lasagna pinwheels hot from the oven, ideally paired with a fresh side salad for a complete meal.

Notes

• The tomato sauce can be made up to 5 days in advance and refrigerated to develop deeper flavors.
• The ricotta and spinach filling can be prepared a day ahead and kept chilled.
• Be careful not to overcook the noodles; they should be just shy of al dente before rolling to prevent breakage.
• To prevent noodles from sticking to each other after cooking, rinse with cold water and drizzle with olive oil.
• You can omit the Calabrian chiles if you prefer a milder sauce.
• Nutmeg is optional but adds a subtle warmth that complements the cheese filling.

Keywords: Spinach and Cheese Lasagna, Lasagna Pinwheels, Italian Pasta Recipe, Baked Pasta, Vegetarian Italian