Spinach-ricotta Pinwheel Lasagna

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.