I like to experiment in the kitchen and created this recipe for several holiday get togethers. Since I was asked for the recipe, I thought I better write it down for others to enjoy, and it would probably help me in the future too!
I have made this dish as an accompaniment to Easter ham or New Year's Eve's roast, but I'm sure it will fare well as a main dish.
Cook lasagna noodles according to package directions. (el dente is best)
Meanwhile, mix ricotta, mozzarella, and Parmesan cheese in a large glass or metal bowl. Set aside.
Drain and squeeze spinach. Squeeze spinach between paper towels to remove excess moisture. Add spinach to cheese mixture.
Use dough cutter if necessary to distribute spinach evenly.
Add just enough spaghetti sauce to cover bottom of 11x13 baking pan.
Drain lasagna noodles and let sit about 10 minutes. (to cool & drain)
Lay lasagna noodle flat and spread cheese mixture over noodle evenly, leaving 1/2" bare at top of noodle. Roll noodle up starting from bottom. Take serrated knife and cut in half - place noodle, ribbon side up, onto sauce. Continue until all noodles are in place. Sprinkle any remaining cheese mixture over pinwheels. Spread extra sauce between pinwheels as desired, or serve hot as garnish.