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