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Homemade Pesto Lasagna Roll Ups photo

Pesto Lasagna Roll Ups

Classic lasagna flavors in individual roll-ups filled with ricotta, spinach, and basil pesto.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Equipment

  • Large Pot
  • large baking dish (9x13)
  • Medium Saucepan
  • Medium Mixing Bowl
  • Whisk
  • Spatula
  • parchment or cooling rack

Ingredients
  

  • 12 lasagna noodles lasagna noodles
  • 5 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups whole milk room temperature
  • 1 pinch ground nutmeg
  • kosher salt to taste for boiling water and sauce
  • 2 cups ricotta cheese
  • 1 large egg
  • 1 clove garlic minced
  • 10 ounces frozen spinach thawed, drained, and squeezed to remove water
  • 1/2 cup basil pesto
  • 1/4 cup Parmesan cheese plus 3 tablespoons divided
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pinch nutmeg
  • salt and freshly ground black pepper to taste
  • 2 cups shredded mozzarella cheese divided

Instructions
 

  • Preheat the oven to 350°F (175°C). Salt a large pot of water and cook the lasagna noodles according to package directions until al dente. Drain and lay noodles flat on parchment paper or a cooling rack to cool.
  • Make the béchamel: melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, about ½ cup at a time, until smooth. Bring to a gentle boil, then reduce heat and simmer, whisking frequently, until thickened, about 8–10 minutes. Season with a pinch of nutmeg and salt to taste, then remove from heat.
  • Prepare the filling: in a medium bowl, combine ricotta, the large egg, minced garlic, thawed and well-drained spinach, basil pesto, ¼ cup grated Parmesan, crushed red pepper flakes, and a pinch of nutmeg. Stir until evenly mixed and season with salt and pepper to taste.
  • Assemble the pan: spray a 9x13-inch baking dish with cooking spray. Spread ½ cup of the béchamel evenly on the bottom of the dish.
  • Assemble each roll-up: spread about ¼ cup of the ricotta-spinach mixture evenly over one noodle. Sprinkle 2 tablespoons of shredded mozzarella and drizzle 2 tablespoons of béchamel over the filling. Roll the noodle up tightly and place seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
  • Top the rolls with the remaining béchamel, the remaining mozzarella, and the remaining 3 tablespoons Parmesan. Cover the dish with a piece of foil sprayed with cooking spray (to prevent sticking).
  • Bake covered for 30 minutes. Remove the foil and bake an additional 5 minutes, or until the cheese is melted and lightly browned. Let rest 5 minutes before serving.

Notes

  • Cool completely before freezing.
  • Freeze in airtight containers for up to 1 month.