Pesto Lasagna Rolls are a delicious twist on traditional lasagna, where lasagna noodles are filled with a flavorful mixture of ricotta, spinach, and pesto, rolled up, and baked until bubbly and golden.
Pesto Lasagna Rolls
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Grease a baking dish and set aside.
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Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay the noodles flat on a clean surface.
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In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
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Gradually whisk in the milk until smooth. Cook, stirring constantly, until the mixture thickens, about 3-4 minutes. Remove from heat and let it cool slightly.
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In a small bowl, beat the egg. Stir in the ricotta, spinach, mozzarella, and Parmesan cheese until well combined.
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Spread about 2 tablespoons of the cheese mixture evenly over each lasagna noodle. Drizzle a spoonful of pesto over the cheese mixture.
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Roll up each noodle tightly and place seam side down in the prepared baking dish.
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Brush the tops of the lasagna rolls with olive oil and sprinkle with crushed red pepper flakes, if using.
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Bake in the preheated oven for 20-25 minutes until heated through and the cheese is melted and bubbly.
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Serve hot, garnished with additional Parmesan cheese and fresh basil leaves, if desired.
Note
- Make sure to squeeze out any excess water from the thawed spinach to prevent the filling from becoming watery.
- You can customize the filling by adding cooked ground meat or roasted vegetables.
- Prepare the rolls ahead of time and refrigerate them until ready to bake for a convenient weeknight meal.