5 Cheese Pinwheel Lasagna Recipes

5-CHEESE LASAGNE

Steps:

• Bring a large pot of salted water to a boil for the lasagne noodles.
• To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
• Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
• This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
• Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
• The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
• Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

5-CHEESE PINWHEEL LASAGNA

Steps:

• After you cook the lasagna noodles you should drain them and refill the pot with cold water and leave them in the water until you are ready to use them.
• Combine cottage cheese, cream cheese, Parmesan and 1/2 cup of the mozzarella (this is easier if cream cheese is room temperature first).
• Beat in the eggs, salt, and pepper.
• Lift noodles one at a time from water and drain and pat dry with paper towel.
• Spread with about 1/4 cup of the cheese filling down the entire length of the noodle.
• Then starting at one end, roll the noodle up jelly-roll style.
• Place seam-side down in a large casserole dish (I use like a 9 x 13).
• Do each noodle this way until you have used up all the noodles.
• They can touch in the casserole if you are running out of room.
• Pour spaghetti sauce over each roll.
• Then I usually take a butter knife and slide it between each one and wiggle it around a little to make sure sauce gets between each one.
• Cover with foil.
• Bake in a 350 degree oven for 40 minutes.
• Uncover.
• Sprinkle the top of each roll with some of the mozzarella and some of the cheddar, a little bit on each roll until you have used all the cheese.
• You can add more or less cheese depending on your preference.
• Bake an additional 5 to 10 minutes or until cheese melts.

SPINACH-RICOTTA PINWHEEL LASAGNA

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

LASAGNA PINWHEELS

Steps:

• Preheat oven to 375.
• Coat rectangular 2-quart baking dish with no-stick cooking spray.
• Brown turkey in non-stick skillet. While turkey is cooking combine ricotta, mozzarella, Parmesan , eggs and parsley in medium mixing bowl; stir to blend.
• Spread a scant 1/4 cup cheese mixture on each lasagna noodle. Roll up starting with a short end.
• Place seam side down in baking dish.
• Add pasta sauce to turkey in skillet and heat. Pour sauce over rolls in baking dish.
• Cover with foil.
• Bake 30 to 35 minutes or until heated through.
• Let stand 5 minutes before serving.