Pesto Lasagna Rolls
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Get ready to roll into flavor town with these cheesy, herby, bite-sized delights that’ll have everyone begging for seconds!
Ingredients:
Image Credit: Food Network
Ingredients:
- Kosher salt and freshly ground black pepper
- 12 lasagna noodles
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 large egg
- 2 cups whole milk ricotta
- One 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 2 1/2 cups shredded mozzarella
- 3/4 cup grated Parmesan
- 1 cup store-bought pesto
- 1 tablespoon extra-virgin olive oil
- Crushed red pepper flakes, optional
- Set your oven rack to the middle and preheat the oven to 425°F.
- Bring a large pot of salted water to a boil and cook the lasagna noodles for 1 minute longer than the package suggests for al dente. The noodles should be soft enough to roll without cracking. Drain and rinse with cold water, then lay them flat on a baking sheet.
- In the meantime, melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for about 2 minutes until lightly toasted. Whisk in the milk, a pinch of salt, and a few cracks of pepper. Stir frequently until the sauce thickens to the consistency of a thin gravy, about 6 to 8 minutes. Let the bechamel sauce cool a little.
- In a large bowl, beat the egg, then mix in the ricotta, spinach, 1 1/2 cups of mozzarella, 1/2 cup of Parmesan, 1/2 cup of pesto, a pinch of salt, and pepper. Stir the remaining 1/2 cup pesto into the cooled bechamel sauce.
- Grease a 13x9-inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on the bottom of the dish.
- Lay half of the cooked lasagna noodles flat and spread 1/3 cup of the ricotta mixture on each one. Roll each noodle from the short end and place them seam-side down in the prepared dish. Repeat with the remaining noodles and ricotta mixture. Top the rolls with the remaining pesto-bechamel sauce and sprinkle with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan. Cover with foil and bake until heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden brown. If desired, sprinkle with crushed red pepper and let the dish sit for 5 minutes before serving.
