Description
Pesto Lasagna Rolls are an elegant twist on classic lasagna, with pasta sheets rolled around a creamy ricotta, spinach, and mozzarella filling, then baked in a fragrant pesto-bechamel sauce until golden and bubbly.
Ingredients
Kosher salt, to taste
Freshly ground black pepper, to taste
12 lasagna noodles
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups whole milk
1 large egg
2 cups whole milk ricotta
10 oz frozen chopped spinach, thawed and squeezed dry
2 1/2 cups shredded mozzarella
3/4 cup grated Parmesan
1 cup store-bought pesto
1 tbsp extra-virgin olive oil
Crushed red pepper flakes, optional
Instructions
- Preheat oven to 425°F (218°C) and position rack in the middle.
- Cook lasagna noodles in salted boiling water 1 minute longer than al dente. Drain, rinse with cold water, and lay flat on a baking sheet.
- In a saucepan, melt butter over medium heat. Stir in flour and cook 2 minutes. Whisk in milk, salt, and pepper. Cook until thickened, 6–8 minutes. Let cool slightly.
- In a large bowl, beat the egg, then stir in ricotta, spinach, 1 1/2 cups mozzarella, 1/2 cup Parmesan, 1/2 cup pesto, salt, and pepper.
- Stir remaining 1/2 cup pesto into the cooled bechamel sauce.
- Brush a 13×9-inch baking dish with olive oil. Spread 1/4 cup pesto-bechamel on the bottom.
- Spread 1/3 cup ricotta mixture on each noodle and roll from the short end. Place seam-side down in the dish. Repeat with remaining noodles and filling.
- Spoon remaining pesto-bechamel over rolls. Sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake 20 minutes.
- Uncover and bake 10 more minutes until cheese is browned.
- Sprinkle with crushed red pepper if desired. Rest 5 minutes before serving.
Notes
- Add shredded chicken or sausage for more protein.
- Swap spinach for sautéed mushrooms or roasted red peppers.
- Use provolone or fontina for extra cheesiness.
- Make lighter with part-skim ricotta and reduced-fat mozzarella.
- Use homemade pesto for fresher flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rolls
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 115mg
