Pesto Lasagna Rolls are a flavorful twist on classic lasagna, offering the rich, creamy taste of ricotta and mozzarella, paired with spinach and pesto, all wrapped into easy-to-serve individual noodle rolls. Perfect for a vegetarian main dish, this baked pasta delivers a satisfying, cheesy comfort in less time than a traditional lasagna.
Full Recipe:
Ingredients
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Kosher salt and freshly ground black pepper
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12 lasagna noodles
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 1/2 cups whole milk
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1 large egg
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2 cups whole milk ricotta
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One 10-ounce package frozen chopped spinach, thawed and squeezed dry
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2 1/2 cups shredded mozzarella
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3/4 cup grated Parmesan
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1 cup store-bought pesto
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1 tablespoon extra-virgin olive oil
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Crushed red pepper flakes (optional)
Directions
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Preheat oven to 425°F and position rack in the middle.
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Boil lasagna noodles in salted water for 1 minute longer than package instructions. Drain, rinse with cold water, and lay flat on a baking sheet.
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In a saucepan, melt butter over medium heat. Add flour and cook for 2 minutes. Whisk in milk, a large pinch of salt, and pepper. Stir until thickened (6–8 minutes), then let cool slightly.
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In a bowl, beat the egg. Mix in ricotta, spinach, 1 1/2 cups mozzarella, 1/2 cup Parmesan, 1/2 cup pesto, salt, and pepper.
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Stir remaining 1/2 cup pesto into the cooled béchamel sauce.
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Brush a 13×9-inch baking dish with olive oil. Spread 1/4 cup pesto-béchamel sauce on the bottom.
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Lay half the noodles flat, spread 1/3 cup ricotta mixture on each, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining noodles.
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Spoon remaining sauce over rolls, top with remaining 1 cup mozzarella and 1/4 cup Parmesan.
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Cover with foil and bake for 20 minutes, until bubbly. Uncover and bake 10 more minutes until cheese is browned. Let sit for 5 minutes before serving. Sprinkle with crushed red pepper if desired.
Nutrients (Per Serving Estimate, based on 8 servings)
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Calories: ~400
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Fat: ~25g
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Carbohydrates: ~25g
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Protein: ~20g
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Fiber: ~2g
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Sugar: ~3g
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Sodium: ~600mg