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.
Calories:
Approximately 400-450 calories per serving
Best Season:
Suitable throughout the year
Ingredients
Kosher salt and freshly ground black pepper
3 lasagna noodles
2tbsp unsalted butter
2tbsp all-purpose flour
1cup whole milk
1 large egg
2/3cup whole milk ricotta
1/3cup frozen chopped spinach, thawed and squeezed dry
1/2cup shredded mozzarella
2tbsp grated Parmesan
1/4cup store-bought pesto
1tsp extra-virgin olive oil
Crushed red pepper flakes, optional
Instructions
1
Preheat the oven to 375°F (190°C). Grease a baking dish and set aside.
2
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.
3
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
4
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.
5
In a small bowl, beat the egg. Stir in the ricotta, spinach, mozzarella, and Parmesan cheese until well combined.
6
Spread about 2 tablespoons of the cheese mixture evenly over each lasagna noodle. Drizzle a spoonful of pesto over the cheese mixture.
7
Roll up each noodle tightly and place seam side down in the prepared baking dish.
8
Brush the tops of the lasagna rolls with olive oil and sprinkle with crushed red pepper flakes, if using.
9
Bake in the preheated oven for 20-25 minutes until heated through and the cheese is melted and bubbly.
10
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.
