Delicious Spinach-Ricotta Pinwheel Lasagna Recipe!
Grab a plate, pull up a seat, and let me introduce you to a heavenly dish that will knock your socks off! This spinach-ricotta pinwheel lasagna recipe is going to make your taste buds do a happy dance. Trust me, once you have tried this recipe, it will become your go-to for any potluck or family event.
Picture this: layers of tender lasagna noodles, seasoned ricotta cheese, and chopped frozen spinach all rolled up into delectable pinwheels. Then, a rich and savory tomato sauce made of crushed tomatoes and garlic blanketing over the spinach ricotta pinwheels. Finally, it’s topped with plenty of shredded Fontina cheese and Parmesan cheese to make everything in this dish stick together like glue.
This dish is the epitome of comfort food and perfect for any occasion. Impress your guests with this show-stopping dish that’s as easy to prepare as it is delicious. Don’t believe me? Trust Rachael Ray when she says how appalled she was at herself for not being the first person to come up with this recipe!
So let’s get started; come along with me on a journey to creating the best lasagna roll-ups you’ll ever try.
Why You’ll Love This Recipe
Ah, spinach-ricotta pinwheel lasagna! This recipe is the ultimate crowd pleaser that will satisfy even the pickiest eaters. Whether it’s a family dinner or you’re hosting a party, this dish will surely impress everyone.
This mouth-watering recipe features tender and cheesy rolled lasagna noodles filled with a rich spinach-ricotta mixture. It’s then smothered with tomato sauce, parmesan cheese, and topped with Fontina cheese that gives it a melty, gooey goodness that everyone craves for.
But why will you love this recipe? Here are some reasons:
Firstly, it’s so simple to make! You don’t need to fuss over boiling lasagna noodles because the oven-ready ones will do just fine. The filling itself is no big deal either; all you need is some part-skim ricotta cheese, frozen chopped spinach, and dried basil – which I’m sure you already have on hand.
Secondly, it’s versatile. You can easily make substitutions or additions according to your preference. Want some ground beef in them? Add it! Prefer whole wheat pasta instead of plain? Use it! You can be as creative as you’d like to tailor this recipe to your taste.
Finally, it’s perfect for serving a crowd. This dish is great for feeding many people without much effort. All you have to do is get your ingredients prepped and seasoned well and voila! You have yourself an impressive and delicious dinner or party dish without hassle.
In conclusion, this spinach-ricotta pinwheel lasagna is the best comfort food out there that’s perfect for any occasion. So fire up your oven and give it a try! Trust me; once you’ve tried this recipe, it’ll definitely become one of your go-to items in your cookbook!
Ingredient List
Here is what you’ll need to create this spinach-ricotta pinwheel lasagna recipe. Be sure to check your pantry to ensure you have all necessary ingredients before beginning the cooking process.
- 12 oven ready lasagna noodles
- 1 tablespoon of olive oil (divided)
- 3 cloves of garlic (minced and divided)
- 1 10-ounce package of frozen chopped spinach (thawed and drained)
- 1 cup of part-skim ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1 teaspoon of dried basil
- Salt and pepper for seasoning
- For the tomato sauce –
- 2 tablespoons of olive oil
- 3 cloves of garlic (grated)
- 1 can (28 ounces) of crushed tomatoes
- Salt and pepper for seasoning
Feel free to substitute or add any other vegetables that you prefer. This recipe is quite versatile, so be creative with it!
The Recipe How-To
Now, the exciting part! Let me guide you through the steps to make these delectable Spinach-Ricotta Pinwheel Lasagna.
Prep time
First things first, let’s prep all our ingredients. Here’s what you’ll need:
- 8 oven-ready lasagna noodles
- 1 cup shredded Fontina cheese
- 1 cup shredded mozzarella cheese
- 2 cups part-skim ricotta cheese
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1/3 cup grated Parmesan cheese
- 1 egg, beaten
- 3 cloves garlic, minced and divided
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
Step by step instructions
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Preheat your oven to 375°F.
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In a mixing bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, and 2 minced garlic cloves. Mix everything until fully incorporated.
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Lay your oven-ready lasagna noodles on a flat surface or a baking tray.
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Spread an equal amount of the ricotta mixture onto each lasagna noodle.
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Roll each noodle up carefully, starting at one end and rolling tightly to the other end.
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Using a sharp knife or a serrated knife slice each roll into 1- inch pinwheels.
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In an 8-inch square baking dish, spread about 1 cup of crushed tomatoes evenly or simple tomato sauce over the bottom of the dish.
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Arrange the lasagna pinwheels on top of the sauce in the baking dish.
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Pour remaining crushed tomatoes or tomato sauce over the top of the arranged pinwheels in the dish. Drizzle with olive oil and sprinkle with salt and black pepper, according to taste.
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Cover the baking dish with foil and bake for about 25 minutes.
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Once done baking, remove foil from baking dish, then sprinkle with shredded fontina cheese and shredded mozzarella cheese over the top of baked-spinach ricotta pinwheels.
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Increase your oven temperature to broil or grill setting (500°F to 550°F), putting the spinach-ricotta pinwheel lasagna back into the oven for another 1-2 minutes or until cheese is melted and bubbly on top of lasagna pinwheels.
Finishing up
Once you’ve taken it out of the oven-give it a few minutes to cool down before slicing- believe me: it will be hard to resist digging in right away! Use a spatula or knife to portion out your serving onto a plate before serving alongside your favorite sides.
Congratulations! You have now made one of my best recipes – full of flavor and texture -thanks virtually entirely to amazing ingredients!
Substitutions and Variations
When it comes to cooking, it’s always fun to experiment with different ingredients and twists on classic recipes. Here are a few substitutions and variations you can try with this spinach-ricotta pinwheel lasagna recipe:
– Cheese: If you’re not a fan of fontina cheese or parmesan cheese, feel free to substitute them with another variety. Some good options include mozzarella cheese or pecorino romano cheese.
– Spinach: Instead of using frozen chopped spinach, try swapping it out with fresh spinach leaves. You’ll need to sauté them first to release the moisture.
– Sauce: While this recipe calls for crushed tomatoes and dried basil, you could also use a simple tomato sauce instead. Just be sure to adjust the seasoning accordingly.
– Vegetables: For some added texture and flavor, consider tossing in some sautéed mushrooms, zucchini, or bell peppers into the ricotta mixture.
– Meat: If you want to amp up the protein in this dish, cooked ground beef or Italian sausage can make a delicious addition.
– Pasta: While this recipe uses oven-ready lasagna noodles, there are other types of pasta you can use instead. Consider trying cannelloni tubes or jumbo shells for a twist on traditional lasagna roll-ups.
No matter what substitutions or variations you choose, remember that cooking is all about having fun and getting creative in the kitchen. So go ahead and make this spinach-ricotta pinwheel lasagna recipe your own!
Serving and Pairing
Alright, it’s time to dig in! This spinach-ricotta pinwheel lasagna is a stunner that’s sure to have your guests swooning. I recommend serving this dish hot, straight out of the oven. One of my favorite ways to serve this lasagna is with a simple green salad drizzled with some balsamic dressing. The freshness of the greens perfectly balances the richness of the lasagna.
When it comes to wine pairing, I recommend a Pinot Noir. The lightness of this red wine complements the delicate flavors of ricotta and tomato sauce in the lasagna without overpowering them. If you’re looking for a non-alcoholic option, I suggest serving this dish with some iced tea or lemonade- something light and refreshing to cleanse your palette between bites.
For a full-on feast, try serving this spinach-ricotta pinwheel lasagna alongside some garlic bread or roasted vegetables. The garlicky crunch of the bread or the natural sweetness of roasted veggies will be a perfect match for the lusciousness of this pasta dish.
So go ahead and gather your friends and family around the table, pour yourself a glass of Pinot Noir (or iced tea), and enjoy this delicious spinach-ricotta pinwheel lasagna together. It’s sure to be a showstopper that leaves everyone feeling satisfied and happy!
Make-Ahead, Storing and Reheating
Picture this: you’ve just had an epic party, and there’s a host of delectable Spinach-Ricotta Pinwheel Lasagna leftovers. What do you do with them? Fret not, home chefs, because I’ll tell you all about make-ahead, storing, and reheating Spinach-Ricotta Pinwheel Lasagna.
Firstly, can you believe that Spinach-Ricotta Pinwheel Lasagna is even better the next day? Yup, that’s right. The flavors have more time to meld together when it sits in the refrigerator overnight. So if you’re making it for a party, make it a day ahead and let it sit in the fridge until needed.
When storing the Spinach-Ricotta Pinwheel Lasagna, be sure to cover it tightly with plastic wrap or aluminum foil. This will keep the lasagna from drying out and developing freezer burn. Store it in your fridge if you plan on consuming it within 3-4 days.
Now for reheating! Preheat your oven to 350°F (180°C). Take your Spinach-Ricotta Pinwheel Lasagna out of the fridge and let it sit at room temperature for 30 minutes before reheating. Otherwise, the center will be cold while the exterior gets overcooked. Cover the lasagna tightly with foil and bake for 20-30 minutes or until heated through.
If you’re in a rush, use a microwave instead of an oven. Place a portion of Spinach-Ricotta Pinwheel Lasagna on a microwave-safe plate and cover it loosely with another microwave-safe plate to prevent splatter. Microwave on high for 2-3 minutes, check for doneness then reheat if necessary until heated through.
And there you have it – all that’s left now is to enjoy those leftover Spinach-Ricotta Pinwheel Lasagnas!
Tips for Perfect Results
I believe that cooking is both an art and a science. For the best results in the kitchen, it’s important to pay attention to all details from ingredients to preparation methods. Here are some tips and tricks that I’ve learned over the years to guarantee perfect results when making spinach-ricotta pinwheel lasagna:
1. Use High-Quality Cheese: This recipe relies on three different types of cheese: Fontina, Parmesan, and part-skim ricotta cheese. Choosing high-quality cheese can make a huge difference in the final outcome. Always opt for quality over quantity.
2. Squeeze out Excess Water from Spinach: Frozen chopped spinach can be very watery after thawing, which can result in a soggy lasagna. Be sure to squeeze out as much excess liquid from the spinach as possible before mixing it with the ricotta cheese.
3. Add Garlic and Dried Basil to Ricotta Mixture: Garlic adds flavor and complexity to the ricotta filling, while dried basil gives it a fragrant note that pairs well with other ingredients.
4. Use Oven-Ready Lasagna Noodles: Oven-ready lasagna noodles eliminate the need for pre-cooking them, saving time and effort. Just soak them briefly in hot water, then use them directly in the recipe.
5. Roll Lasagna Roll-Ups Tightly: To ensure that lasagna roll-ups hold together during baking, roll them up tightly without letting any of the filling fall out. This helps ensure that each piece is unified and stays intact.
6. Cover with Foil When Baking: Covering the pan with foil for some of the baking time will make sure that you end up with a perfectly cooked pinwheel lasagna without burning or drying it out.
7. Cool Before Slicing: Once you pull your spinach-ricotta pinwheel lasagna out of the oven, give it some time to cool down before you try slicing it into individual pieces. Lasagna needs a chance to set right in order to hold its shape just like how we need some downtime after long days of work.
8. Let It Rest Before Serving: After slicing your lasagna into pieces, let it rest for 10-15 minutes before serving allowing flavors to meld and the juices settle back into their original proteins creating texture and enriching existing flavors in each bite.
Bottom Line
in the style of J.K. Rowling
In conclusion, my dear readers, I implore you to try this Spinach-Ricotta Pinwheel Lasagna recipe. Its delectable blend of nutritious ingredients will tantalize your taste buds and leave you craving for more. This dish is not only easy to prepare but also versatile enough to accommodate various personal preferences.
Don’t just take it from me, but also from all the other home chefs out there who have mastered this recipe with perfect results. Whether you’re hosting a dinner party or looking for a quick and simple meal, this lasagna roll-up recipe has got you covered.
So why settle for boring pasta when you can add some pizazz to your dining table with these scrumptious spinach ricotta pinwheel lasagnas? Trust me, your guests will thank you, and your taste buds will never forget it. Embrace your inner Bon Appétit and J.K. Rowling’s magical flair in the kitchen by trying out this recipe today!
Spinach-Ricotta Pinwheel Lasagna Recipe
Ingredients
- 12 oven-ready lasagna noodles
- 8 garlic cloves, minced, divided
- 3 tablespoons olive oil, divided
- 2 (28 ounce) cans crushed tomatoes
- 2 teaspoons dried basil
- salt and pepper
- 1 (16 ounce) 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
Instructions
- Heat oven to 400 degrees F. Add lasagna noodles to 2 qts of piping hot salted tap water in a 9x13 baking dish. Soak until soft, about 10 minutes. Drain, stack and halve lengthwise to create 24 strips.
- Add 5 garlic cloves and 2 tbsp oil to a Dutch oven on medium-high heat until garlic startes to sizzle. Add tomatoes and 1/2 C water (more or less for 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.
- Put basil and remaining 3 garlic cloves and 1 tbsp of oil in a large skillet on medium-high heat. When garlic starts to sizzle, add spinach. Saute until warm, seasoning with salt and pepper to taste. Stir in ricotta and 1/2 C Parmesan.
- To assemble -- spread 2 C tomato sauce in the 9x13 baking dish. Working 6 noodles at a time, spread a generous 2 tbsp of spinach filling on each lasagna strip. Roll up lengthwise to create a pinwheel shape. Place folded end down in dish. Repeat to make 4 rows of 6 noodles. Drizzle remaining 2 C of sauce over all, sprinkle with fontinella and remaining 1/4 C of Parmesan. Cover with a cooking-spray-coated sheet of aluminum foil.
- Bake until bubbly, 30 to 35 minutes. Remove foil, and leaving pan on upper-midde rack, broil until golden, 3-5 minutes longer. Remove from oven; let rest 5 minutes. Serve with remaining tomato sauce.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!