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Pesto Lasagna Rolls
Ingredients
2 tablespoons
unsalted butter
2 tablespoons
all-purpose flour
1 1/2 cups
whole milk
1 large
egg
2 cups
whole milk ricotta
10 ounces
frozen chopped spinach, thawed
2 1/2 cups
shredded mozzarella
3/4 cup
grated Parmesan
1 cup
store-bought pesto
1 tablespoon
extra-virgin olive oil
1 tablespoon
Kosher salt
12
lasagna noodles
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
black pepper
Instructions
STEP 1
Preheat the oven to 425 degrees F.
STEP 2
Boil salted water and cook lasagna noodles for 1 minute longer than al dente. Drain and rinse with cold water.
STEP 3
Melt butter in a saucepan over medium heat, add flour, and whisk in milk with a pinch of salt and pepper, cooking until thickened (6-8 minutes). Cool slightly.
STEP 4
Beat egg in a bowl, then stir in ricotta, spinach, 1.5 cups mozzarella, 0.5 cup Parmesan, 0.5 cup pesto, salt, and pepper. Mix remaining pesto into the bechamel sauce.
STEP 5
Brush an oil-coated baking dish with 0.25 cup pesto-bechamel sauce at the bottom.
STEP 6
Spread 1/3 cup of the ricotta mixture on each noodle, roll tightly and place seam-side down in the dish. Repeat for all noodles.
STEP 7
Spoon remaining pesto-bechamel sauce on top, then sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake for 20 minutes, uncovered bake for another 10 minutes until cheese is bubbly and golden.
STEP 8
Let stand for 5 minutes before serving, optional to sprinkle with crushed red pepper.
Nutrition Facts
(per serving)
Calories:
553 calories
Servings:
8 servings
Carbohydrates:
33 g
Fat:
35 g
Fiber:
2 g
Protein:
26 g
Sugar:
3 g
Meal Effort
Preparation:
30 minutes
Cook:
30 minutes
Total:
1 hrs