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Spinach and Cheese Lasagna Pinwheels Recipe

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★★★★★

4.7 from 137 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/spinach-and-cheese-lasagna-pinwheels-recipe/