Spinach-Ricotta Pinwheel Lasagna with Simple Tomato Sauce — Three Many Cooks

Ingredients

• 8 ounces ripple-style oven-ready lasagna noodles
• 8 garlic cloves, minced, divided
• 3 tablespoons olive oil, divided
• 2 cans (28 ounces each) crushed tomatoes
• 2 teaspoons dried basil leaves
• 1 bag (16 ounces) frozen chopped spinach, thawed and squeezed dry
• Salt and ground black pepper
• 2 cups part-skim ricotta
• ¾ cup grated Parmesan
• 1 cup fontinella (or fontina) cheese