Quick Lasagna Pinwheels Bolognese Print Email

8-9 sheets lasagna noodles, cooked
olive oil mist
15 oz container premium whole milk ricotta
1 egg, beaten
1/2 cup grated Tony’s Italian Cheese Blend, or Parmigiano-Reggiano, separated
1 tsp Tony’s Italian Herb Medley
2 cups grated mozzarella, separated (or more to taste)
10 oz bag chopped spinach, thawed and squeezed dry
1-2 Jars Tony’s Bolognese Sauce

Cook lasagna noodles al dente according to package directions, drain, dab dry and lay side by side on wet kitchen towels. Preheat oven to 350°. Spray or brush a large casserole pan well with olive oil and moisten with a bit of the Bolognese sauce

Blend ricotta with egg, 4 TBS Tony’s Italian Cheese Blend (or Parm), Italian herbs and 1 cup of the grated mozzarella. Separate the cheese medley between the sheets of pasta, spreading it over about 4/5 of each sheet. Separate spinach and sprinkle evenly over cheese.

Roll each pasta sheet into a pinwheel (cheese tends to slide a little, so start on the full side, rolling towards empty side for an even pinwheel). Place the pinwheels in a casserole pan (pasta flap down, spirals out) allowing a little space in between each. Smother evenly with Tony’s Bolognese Sauce (I like a lot of sauce). Blend remaining mozzarella cheese and Italian Cheese Blend or Parmesan, and then sprinkle over the top. Tent loosely with foil or place lid on pan.

Roast covered until bubbling hot (165° internal, about 40 minutes), remove lid, broil or raise heat to 425° and turn on convection fan to brown lightly. Serve with additional Tony’s Italian Cheese Blend or Parmesan to taste.

Pairs beautifully with a Tony’s Tossed Salad with Tony’s Balsamic Dressing and a loaf of Tony’s garlic ciabatta. Serves about 4-6

- Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com