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:

• • 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

• • Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles.
  • Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper or cooling rack.
  • To make the béchamel sauce, heat butter, add flour and cook, whisking constantly, for 1 minute. Whisk in milk, ½ cup at a time.
  • Bring the sauce to a boil, reduce heat, and simmer, whisking frequently, until the sauce thickens and is the consistency of cream.
  • Season with nutmeg and salt, to taste. Remove from heat and set aside.
  • Combine the ricotta cheese, egg, garlic, spinach, pesto, ¼ cup parmesan cheese, crushed red pepper, and nutmeg in a bowl.
  • Season with salt and pepper.
  • Line the bottom of the pan with ½ cup of the béchamel sauce.
  • 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.
  • 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.
  • Spray a large sheet of foil with cooking spray and cover the pan.
  • Place the pan in the oven and bake for 30 minutes.
  • Remove the foil and bake for an additional 5 minutes.
  • Remove from the oven and let sit for 5 minutes. Serve warm.