Pesto Lasagna Rolls

Pesto Lasagna Rolls

Perfect amount of filling and cooks in half the time than a traditional lasagna.

Adapted from Food Network

Ingredients

Metric System
Servings
  • red pepper flakes
  • 1.3 qt cheese
  • 12 lasagna noodles
  • salt
  • 3 tsp oil
  • 8 oz pesto
  • 1.5 cup milk
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 egg
  • 1 package spinach
  • black pepper
  • Step 1

    Position an oven rack to the middle position and preheat the oven to 425 degrees F.

    Step 2

    Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.

    Step 3

    Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.

    Step 4

    Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce.

    Step 5

    Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish.

    Step 6

    Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.

    Step 1

    Baking dish

    Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.

  • red pepper flakes
  • Step 2

    Baking dish

    Remove the foil and bake until the cheese is browned on top, about 10 minutes.

    Step 3

    Baking dish

    Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes.

    Step 4

    Position an oven rack to the middle position and preheat the oven to 425 degrees F.

    Step 5

    Baking dish

    Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining mozzarella and Parmesan.

  • 1 cup cheese
  • 0.25 cup cheese
  • Step 6

    Baking dish

    Repeat with the remaining noodles and ricotta mixture.

    Step 7

    Baking dish

    Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down.

    Step 8

    Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the egg-ricotta mixture evenly over each.

    Step 9

    Large pot

    Drain well and rinse with cold water. Lay in a single layer on a baking sheet.

    Step 10

    Large pot

    Cook the lasagna noodles 1 minute longer than the package directions for al dente.

  • 12 lasagna noodles
  • Step 11

    Large pot

    Bring a large pot of salted water to a boil.

  • salt
  • Step 12

    Baking dish

    Spread 1/4 cup of the pesto-bechamel sauce from the saucepan on to the bottom of the dish.

    Step 13

    Baking dish

    Brush a 13- by 9- inch baking dish with oil.

  • 1 tbsp oil
  • Step 14

    Saucepan

    Stir pesto into the slightly cooled bechamel sauce.

  • 0.5 cup pesto
  • Step 15

    Saucepan

    Allow the bechamel sauce in the saucepan to cool slightly.

    Step 16

    Saucepan

    Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes.

    Step 17

    Saucepan

    Whisk milk, a large pinch of salt and a few grinds of pepper into saucepan.

  • 1.5 cup milk
  • Step 18

    Saucepan

    Add flour to the saucepan and cook, stirring, for 2 minutes until lightly toasted.

  • 2 tbsp flour
  • Step 19

    Saucepan

    Melt butter in a medium saucepan over medium heat.

  • 2 tbsp butter
  • Step 20

    Large bowl

    Beat the egg in a large bowl and then stir in the rest of the ingredients.

  • 1 egg
  • 2 cup cheese
  • 1 package spinach
  • 1.5 cup cheese
  • 0.5 cup cheese
  • 0.5 cup pesto
  • salt
  • black pepper
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