Prosciutto Caprese Lasagna Pinwheels

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

---

An easy summer lasagna recipe! Caprese lasagna pinwheels layered with prosciutto, smoked provolone, burrata, arugula and sundried tomatoes.

Ingredients:

• 1 fresh lasagna sheet

• 3 oz. Prosciutto di Parma, sliced

• 3 oz. smoked provolone, sliced

• 1 cup baby arugula

• 4 oz. burrata

• 1/3 cup sundried tomatoes

• Salt to taste

• Basil leaves to taste

• 1-2 cups marinara or tomato basil sauce

• Ciliegine (fresh mozzarella) to taste

• Italian parsley for garnish, chopped

*Note: adjust the measurements based on the size of the lasagna sheet you're using. This is for a roughly 9 inch oval baking dish. Double the recipe if you're using a larger baking dish and need more pinwheels.

Directions:

1. Bring a large pot of water to a boil, add plenty of salt. Drop in the lasagna sheet for about 1-2 minutes until al dente. Remove and blot dry with a paper towel.

2. Preheat the oven to 375°F.

3. Meanwhile, layer the prosciutto, provolone, burrata, arugula, sundried tomatoes, basil and salt to taste on top of the lasagna sheet.

4. Slowly roll the lasagna to create a log. Cut into roughly 6 slices to form the pinwheels.

5. Spread the sauce along the bottom of a 9 inch oval baking dish. Place the pinwheels on top of the sauce. Top with the fresh mozzarella.

6. Bake in the oven for 20 minutes. Remove and sprinkle with parsley.