Introduction
Looking for a fresh take on lasagna? These Pesto Lasagna Rolls are an irresistible, flavorful twist on the classic dish. With creamy ricotta, spinach, mozzarella, and pesto, each roll is packed with flavor. They’re easy to make and perfect for family dinners, potlucks, or even a cozy night in. The pesto adds an herby zing that elevates the dish, while the bechamel sauce gives it the creamy comfort we all crave. If you’re ready for a delicious dinner that’s a bit different but just as comforting, this is the recipe you’ll want to try. Let’s dive into these flavorful, cheesy rolls!
Detailed Ingredients 🛒🍝🧀
- Kosher salt 🧂
- 12 whole lasagna noodles 🍝
- 2 tablespoons unsalted butter 🧈
- 2 tablespoons all-purpose flour 🌾
- 1½ cups whole milk 🥛
- Freshly ground black pepper 🌶️
- 1 large egg 🍳
- 2 cups ricotta cheese (whole milk preferred) 🧀
- 10 ounces frozen chopped spinach, thawed and squeezed dry 🌱
- 2½ cups shredded mozzarella cheese, divided 🧀
- ¾ cup grated Parmesan cheese, divided 🧀
- 1 cup store-bought pesto sauce, divided 🌿
- Crushed red pepper flakes (optional) 🌶️
Direction
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package suggests for al dente. The noodles should be tender but not too soft to roll. Drain the noodles and rinse with cold water. Lay them out flat in a single layer on a cutting board.
- In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes until lightly toasted. Whisk in the milk, a pinch of salt, and a few grinds of black pepper. Continue cooking, stirring often, until the sauce thickens to the consistency of a thin gravy (about 6-8 minutes). Set the sauce aside to cool slightly.
- In a large bowl, beat the egg and stir in the ricotta cheese, spinach, 1½ cups mozzarella cheese, ½ cup Parmesan cheese, ½ cup pesto sauce, a pinch of salt, and a few grinds of pepper.
- Stir the remaining ½ cup pesto into the slightly cooled bechamel sauce.
- Spray a 9×13-inch baking dish with nonstick spray. Spread ¼ of the pesto-bechamel sauce on the bottom of the dish.
- Spread ⅓ cup of the ricotta mixture evenly over each lasagna noodle. Starting from the short end, carefully roll each noodle up. Place the rolls in the baking dish with the seam-side down.
- Spoon the remaining pesto-bechamel sauce over the lasagna rolls. Sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan cheese.
- Cover with foil and bake for 20 minutes until heated through and the sauce is bubbling.
- Remove the foil and bake for an additional 10 minutes until the cheese on top is golden and bubbly.
- If desired, sprinkle with crushed red pepper flakes. Let the rolls sit for at least 5 minutes before serving.
My Story
I’ve always loved lasagna, but sometimes I crave something a little lighter and more vibrant than the traditional meat-and-cheese version. These Pesto Lasagna Rolls came about one evening when I had a bunch of leftover pesto in the fridge and wanted to do something new. The idea of rolling up each noodle with a cheesy, spinach filling instantly felt like a fun way to switch things up. When I first made these rolls, they were a huge hit at dinner. The fresh pesto combined with the creamy ricotta and spinach filling is like a flavor explosion in every bite! It’s the perfect combination of comfort food and freshness, and now it’s one of my favorite meals to make when I want to impress family and friends.
FAQ
Q: Can I use fresh spinach instead of frozen?
A: Yes! You can use fresh spinach; just cook it down and squeeze out any excess moisture before adding it to the ricotta mixture.
Q: Is there a way to make this recipe gluten-free?
A: Absolutely! Just use gluten-free lasagna noodles in place of regular noodles, and you’ll be good to go!
Q: Can I make this ahead of time?
A: Yes! You can prepare the rolls ahead of time and refrigerate them for up to 24 hours before baking. Just make sure to add a few extra minutes to the baking time if they are cold from the fridge.
Q: Can I freeze Pesto Lasagna Rolls?
A: Yes! These rolls freeze well. Just assemble them, cover tightly, and freeze. When you’re ready to bake, you can cook them from frozen—just allow extra time in the oven.
Q: What type of pesto should I use?
A: You can use store-bought pesto, but if you have time, homemade pesto will elevate the flavor even more. You can make a classic basil pesto or even try a sun-dried tomato pesto for a different twist.
Suggestion
- Add some protein like grilled chicken, sausage, or turkey to the ricotta mixture for a heartier version.
- Switch up the cheese: Try adding a bit of goat cheese or feta for a tangy twist.
- Top with fresh herbs like basil or oregano before serving for an extra burst of flavor.
- Serve with a fresh salad and garlic bread for a complete, satisfying meal.
- Add a touch of heat by sprinkling some crushed red pepper flakes over the top before baking.
Conclusion
These Pesto Lasagna Rolls are a game-changer when it comes to comfort food. With the creamy ricotta filling, savory pesto, and melted mozzarella, every bite is a heavenly combination of flavors. They’re easy to make, perfect for dinner with family, and they offer a fun twist on traditional lasagna. Whether you’re a pesto lover or simply looking to try something new, this dish will quickly become a favorite. Plus, it’s so versatile—you can add more veggies, switch up the cheese, or make it your own in so many ways. Try these lasagna rolls at your next meal, and prepare for the compliments to roll in. Enjoy!
— Sarah Cooper
