Pinwheel Lasagne
A fun twist on classic lasagne, this Pinwheel Lasagne layers rich beef sauce with creamy spinach‑ricotta filling rolled into tender pasta spirals. A beautiful, delicious crowd‑pleasing dish.
Recipe - SuperValu Online
Pinwheel Lasagne
Prep Time45 Minutes
Servings6
Cook Time35 Minutes
Ingredients
450g Minced beef
250g Spinach
400g Tinned tomatoes
250g Ricotta
200g Grated mozzarella
2 Cloves garlic
1 Onion
12 Lasagne sheets
15 Mini mozzarella balls
1 tbsp Olive oil
Fresh basil leaves
Directions
Ingredients
- 450g Minced beef
- 250g Cooked spinach
- 400g Tinned tomatoes
- 250g Ricotta
- 200g Grated mozzarella
- 2 Cloves garlic
- 1 Onion
- 12 Lasagne sheets
- 15 Mini mozzarella balls
- 1 tbsp Olive oil
- Pepper
- Basil leaves
Method
- Cook the sauce: heat the oil in a large pan. Add the minced beef, diced onions and garlic.
- Cook until the mince is brown, then pour in the tinned tomatoes. Let the mixture simmer until it thickens slightly.
- Pour the sauce into the bottom of a baking dish.
- Make the ricotta filling: in a bowl, combine the cooked spinach, ricotta, grated mozzarella and a pinch of pepper.
- Assemble the pinwheels: lay out half of a softened lasagne sheet lengthwise. Pipe or spoon a strip of the ricotta filling along the length of the sheet.
- Roll the sheet up tightly to form a small lasagne roll. Repeat until you have 12 rolls.
- Arrange the dish: place the lasagne rolls upright on top of the sauce, filling the dish. Add mini mozzarella balls in the gaps between the rolls.
- Bake: place the dish in a preheated oven at 180°C for 35 minutes.
- Finish and serve: remove the dish from the oven and garnish with fresh basil.
45 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Recipe
Ingredients
- 450g Minced beef
- 250g Cooked spinach
- 400g Tinned tomatoes
- 250g Ricotta
- 200g Grated mozzarella
- 2 Cloves garlic
- 1 Onion
- 12 Lasagne sheets
- 15 Mini mozzarella balls
- 1 tbsp Olive oil
- Pepper
- Basil leaves
Method
- Cook the sauce: heat the oil in a large pan. Add the minced beef, diced onions and garlic.
- Cook until the mince is brown, then pour in the tinned tomatoes. Let the mixture simmer until it thickens slightly.
- Pour the sauce into the bottom of a baking dish.
- Make the ricotta filling: in a bowl, combine the cooked spinach, ricotta, grated mozzarella and a pinch of pepper.
- Assemble the pinwheels: lay out half of a softened lasagne sheet lengthwise. Pipe or spoon a strip of the ricotta filling along the length of the sheet.
- Roll the sheet up tightly to form a small lasagne roll. Repeat until you have 12 rolls.
- Arrange the dish: place the lasagne rolls upright on top of the sauce, filling the dish. Add mini mozzarella balls in the gaps between the rolls.
- Bake: place the dish in a preheated oven at 180°C for 35 minutes.
- Finish and serve: remove the dish from the oven and garnish with fresh basil.
