Who doesn’t like a great lasagna minus the meat? My goal has been to reduce the amount of meat in my diet since watching the documentary “What The Health?” I could limit my meat intake but there is no doubt about it the food has to taste good! On top of all of that it must be filling! The Spinach Broccoli Lasagna Pinwheels foot the bill.
I bought some spinach and broccoli and I immediately thought of making vegetable lasagna. It has been years since I’ve made lasagne from scratch. I remember I use to have my students make individual spinach/broccoli lasagne pinwheels. They were very much like lasagne only they allowed each child to select the vegetable in which they would make their individual lasagna but in the shape of a pinwheel.
I always had to laugh when I had the students make spinach broccoli lasagna pinwheels. First, they would swear up and down that they only ate lasagne with meat sauce even though most had never tried vegetable lasagne. Oh man would they ever complain up until they came through the door on the day of the lab. You talk about being excited to be cooking. Man they could have been making Rock Soup and they would have been happy just to be in the cooking lab.
I have to say the spinach/broccoli lasagna pinwheels turned out to be one of my students best cooking labs. They found out later once you put cheese on anything you’ll like it. On top of that vegetables can also be good for you. That became my aha moment. I’m making spinach/broccoli lasagna pinwheels.
Now it’s time to get ready for the pinwheel assembly line. There are steps involved but they aren’t that difficult. It takes being organized. Hopefully you don’t mind a messy kitchen. Use a jar of spaghetti sauce to cut down on time. Cook the lasagne using the package directions minus 1 minute. That prevents the noodles from tearing apart.
Repetition, repetition is all it takes to assemble these luscious spirals of goodness. These spinach broccoli lasagna pinwheels are not only delicious but nutritious.
Spinach Broccoli Lasagna Pinwheels
- ¾ cup fresh or frozen(drain) spinach
- ¾ cup fresh chopped or frozen (drain) broccoli
- 15 ounces Ricotta cheese
- 1 cup Mozzarella cheese or (a mixture of cheese of your choice)
- ¼ cup Parmesan cheese
- 2-4 slices of Provolone for topping
- 1 egg
- 8 lasagna noodles, cooked and drained
- 1- 16-ounce jar of spaghetti sauce
- ¾ teaspoon oregano
- Preheat the oven to 350 degrees
- Lightly spray a small baking dish with a non-stick cooking spray.
- Spread a small amount of the sauce in the bottom of the baking dish.
- Lasagna noodles should be cooked according to package directions. Minus 1 minute. This prevents the noodles from falling apart.
- In a small bowl cook fresh chopped broccoli for 4 minutes in the microwave until tender. Set aside.
- In a medium-size bowl combine Ricotta cheese, Parmesan cheese, egg, and oregano.
- Spread cheese mixture evenly on all of the noodles.
- Spread chopped vegetables on separate noodles
- Place a small amount of Mozzarella cheese (cheese of your choice) on top of each noodle followed by a small amount of sauce.
- Roll each noodle with the rippled edges showing on each side. Holding tightly to the noodle place one end of the rippled edge of the pinwheel into the bottom of the sauced baking dish.
- Pour the remaining sauce over the pinwheels in the baking dish.
- Sprinkle with Mozzarella cheese or Provolone cheese.
- Cover with foil and bake for 30 minutes.
