- Extra virgin olive oil (EVOO)
- 8 dried lasagna noodles
- 1 bag baby spinach (5 ounces)
- 1 container ricotta cheese (15 ounces)
- 1 egg, beaten
- 1/4 cup finely grated parmesan cheese, plus more for serving
- 1/4 teaspoon pepper
- 2 1/2 cups marinara sauce
- 4 sticks string cheese, halved crosswise
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Add a splash of EVOO and the lasagna noodles. Cook until al dente. Drain, then rinse with cold water, being careful not to tear the noodles. Transfer the noodles to a large bowl of cold water until ready to use.
- Rinse out the pot, add 1 inch of water and bring to a boil. Add the spinach and cook, stirring, until wilted, 1-2 minutes. Drain and rinse with cold water. Using your hands, squeeze all the liquid from the spinach.
- Pulse the spinach, ricotta, egg, parmesan and pepper in a food processor to blend. Transfer the mixture to a medium size bowl.
- Grease a 9-inch square baking dish. Spread 1 3/4 cups of the marinara sauce in the dish.
- Place four noodles on a work surface and spread each with 1/4 cup of the spinach-ricotta mixture. Place a piece of string cheese horizontally across one end of each noodle. Roll up the noodle around the cheese.
- Cut each pinwheel in half crosswise with a serrated knife. Arrange pinwheels, cut side down, in the baking dish. Repeat with the remaining four lasagna noodles, spinach-ricotta mixture and string cheese.
- Cover the dish tightly with foil. Bake until the sauce is bubbling and the spinach-ricotta mixture is firm, about 45 minutes. Let stand for 5 minutes.
- Warm the remaining 3/4 cup marinara sauce in a small saucepan over medium heat. Spoon some sauce onto each plate. Top with pinwheels.
Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.