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A delicious tray of freshly baked Spinach and Cheese Lasagna Pinwheels | Tuttorosso Tomatoes featuring rich tomato sauce and melted cheese arranged on a rustic kitchen table.

Spinach and Cheese Lasagna Pinwheels with Tuttorosso Tomatoes

Elevate your pasta night with these elegant, individual-sized lasagna pinwheels. Packed with a creamy ricotta-spinach filling and baked in rich Tuttorosso tomato sauce, this dish is as visually impressive as it is delicious.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 12 lasagna noodles
  • 15 ounces whole milk ricotta cheese
  • 10 ounces frozen spinach, thawed and squeezed completely dry
  • 1 large egg, lightly beaten
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup finely grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 28 ounces Tuttorosso crushed or marinara tomato sauce
  • 1/4 cup fresh basil leaves, chiffonade
  • Salt and black pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Cook lasagna noodles in boiling salted water according to package directions, but remove 1 minute early for al dente texture; drain and lay flat on a clean surface.
  3. In a medium bowl, combine ricotta, squeezed dry spinach, half of the mozzarella cheese, parmesan, egg, garlic powder, and Italian seasoning; mix until well combined.
  4. Spread a thin layer of Tuttorosso tomato sauce across the bottom of the prepared baking dish.
  5. Spread a generous, even layer of the cheese and spinach mixture over each lasagna noodle, leaving a small clean border at the top.
  6. Roll each noodle into a tight spiral and place them seam-side down into the baking dish.
  7. Pour the remaining tomato sauce over the pinwheels, ensuring they are evenly coated.
  8. Sprinkle the remaining mozzarella cheese over the top.
  9. Bake for 25 to 30 minutes, or until the cheese is melted and bubbling.
  10. Remove from the oven and let rest for 5 minutes before garnishing with fresh basil and serving.

Notes

To ensure your pinwheels hold their structure, it is critical to squeeze as much moisture as possible out of the thawed spinach. If the top browns too quickly before the center is hot, tent the pan with aluminum foil for the first 15 minutes of baking. Leftovers store perfectly in an airtight container for up to three days and can be reheated in a microwave or oven.