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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
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@idhttps://12tomatoes.com/pesto-lasagna-rolls/#recipe
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namePesto Lasagna Rolls
descriptionImpressive, but easy to make!
urlhttps://12tomatoes.com/pesto-lasagna-rolls
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 16 lasagna noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • salt and pepper to taste
  • 2 cups whole milk ricotta
  • 1 10-ounce package frozen chopped spinach, thawed
  • 2 1/2 cups shredded mozzarella, divided
  • 3/4 cup grated Parmesan, divided
  • 1 cup pesto, divided
  • pinch crushed red pepper flakes to taste
Preparation
  1. Cook noodles to al dente. Drain and rinse with cold water, then lay in a single layer on baking sheet. Preheat oven to 425˚F.
  2. Melt butter over medium heat then add flour. Cook for 2 minutes, stirring often. Whisk in milk, salt, and pepper. Cook for 6-8 minutes or until a thin gravy is formed. Remove from heat and allow to cool for 5 minutes.
  3. In a large bowl combine ricotta, spinach, 1 1/2 cups mozzarella, 1/2 cup of parmesan, 1/2 cup pesto, salt, and pepper. Stir remaining pesto into cooled béchamel sauce.
  4. Lay out noodles on flat surface and then spoon 1/3 cup of ricotta mixture onto one end of noodle and roll noodle up.
  5. Use oil to grease a 9x13 baking dish. Pour 1/4 cup of pesto bechamel into baking dish. Place rolls on top of sauce, seam side down, and sprinkle with red pepper flakes. Pour remaining sauce over top and sprinkle with remaining mozzarella and parmesan. Bake for 20 minutes uncovered. Remove from oven and cover with foil. Bake an additional 10-15 minutes. Allow to cool for 5 minutes before serving.
Impressive, but easy to make!
Course: Dinner
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Gluten, Milk, Gluten

Recipe adapted from Food Network.

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Pesto Lasagna Rolls

Pesto Lasagna Rolls

5 from 3 votes
Cuisine: Italian
Servings: Serves 8
Calories: 541kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 16 lasagna noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • salt and pepper to taste
  • 2 cups whole milk ricotta
  • 1 10-ounce package frozen chopped spinach, thawed
  • 2 1/2 cups shredded mozzarella, divided
  • 3/4 cup grated Parmesan, divided
  • 1 cup pesto, divided
  • pinch crushed red pepper flakes to taste

Preparation

  1. Cook noodles to al dente. Drain and rinse with cold water, then lay in a single layer on baking sheet. Preheat oven to 425˚F.
  2. Melt butter over medium heat then add flour. Cook for 2 minutes, stirring often. Whisk in milk, salt, and pepper. Cook for 6-8 minutes or until a thin gravy is formed. Remove from heat and allow to cool for 5 minutes.
  3. In a large bowl combine ricotta, spinach, 1 1/2 cups mozzarella, 1/2 cup of parmesan, 1/2 cup pesto, salt, and pepper. Stir remaining pesto into cooled béchamel sauce.
  4. Lay out noodles on flat surface and then spoon 1/3 cup of ricotta mixture onto one end of noodle and roll noodle up.
  5. Use oil to grease a 9x13 baking dish. Pour 1/4 cup of pesto bechamel into baking dish. Place rolls on top of sauce, seam side down, and sprinkle with red pepper flakes. Pour remaining sauce over top and sprinkle with remaining mozzarella and parmesan. Bake for 20 minutes uncovered. Remove from oven and cover with foil. Bake an additional 10-15 minutes. Allow to cool for 5 minutes before serving.