Lasagna Roll Ups are fun to make and fun to eat! I’ve traded the luscious layers of lasagna for their rolled counterparts and added a flavor-packed addition to the creamy ricotta.
Ingredients of Pesto Lasagna Rolls
- 12 lasagna noodles
For the Béchamel Sauce:
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk at room temperature
- ground nutmeg
- salt
For Filling:
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- 2 cups ricotta cheese
- 1 large egg
- 1 cloves garlic minced
- frozen spinach thawed, drained, and squeeze to remove water
- 1/2 cup basil pesto
- 3 and 1/4 cup cheese
- 1/8 teaspoon crushed red pepper flakes
- Pinch of nutmeg
- Salt
- 2 cups shredded mozzarella cheese
How to Make Pesto Lasagna Rolls
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Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles.
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Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper or cooling rack.
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To make the béchamel sauce, heat butter, add flour and cook, whisking constantly, for 1 minute. Whisk in milk, ½ cup at a time.
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Bring the sauce to a boil, reduce heat, and simmer, whisking frequently, until the sauce thickens and is the consistency of cream.
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Season with nutmeg and salt, to taste. Remove from heat and set aside.
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Combine the ricotta cheese, egg, garlic, spinach, pesto, ¼ cup parmesan cheese, crushed red pepper, and nutmeg in a bowl.
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Season with salt and pepper.
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Line the bottom of the pan with ½ cup of the béchamel sauce.
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Take about ¼ cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of béchamel sauce.
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Roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining béchamel sauce and remaining mozzarella and parmesan cheese.
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Spray a large sheet of foil with cooking spray and cover the pan.
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Place the pan in the oven and bake for 30 minutes.
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Remove the foil and bake for an additional 5 minutes.
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Remove from the oven and let sit for 5 minutes. Serve warm.
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