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Homemade Pesto Lasagna Rolls photo

Pesto Lasagna Rolls

Classic lasagna noodles rolled with ricotta, spinach, and pesto, finished with a cheesy pesto béchamel.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 48 minutes
Total Time 1 hour 18 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Saucepan
  • Large Bowl
  • 9x13 inch Baking Dish
  • Foil
  • Measuring cups and spoons
  • Whisk

Ingredients
  

  • kosher salt
  • 12 whole lasagna noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups whole milk
  • freshly ground black pepper
  • 1 large egg
  • 2 cups ricotta cheese preferably whole milk
  • 10 ounces frozen chopped spinach thawed and squeezed dry
  • 2.5 cups shredded mozzarella cheese divided
  • 3/4 cup grated Parmesan cheese divided
  • 1 cup store-bought pesto sauce divided
  • crushed red pepper flakes optional

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Bring a large pot of salted water to a boil. Cook the lasagna noodles about 1 minute longer than the package instructions for al dente so they are pliable for rolling. Drain, rinse with cold water, and lay the noodles in a single layer on a cutting board.
  • Make the béchamel: melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt, and some freshly ground black pepper. Cook, stirring frequently, until the sauce thickens to a thin gravy, 6–8 minutes. Remove from heat and let cool slightly.
  • In a large bowl, beat the egg, then stir in the ricotta, drained spinach, 1½ cups of mozzarella, ½ cup Parmesan, ½ cup pesto, a large pinch of salt, and some freshly ground black pepper until evenly combined.
  • Stir the remaining ½ cup pesto into the slightly cooled béchamel sauce.
  • Spray a 9×13-inch baking dish with nonstick spray. Spread about one-quarter of the pesto-béchamel on the bottom of the dish.
  • Spread about 1/3 cup of the ricotta-spinach mixture evenly over each lasagna noodle. Starting at the short end, roll each noodle tightly and place seam-side down in the prepared baking dish.
  • Spoon the remaining pesto-béchamel sauce evenly over the assembled rolls. Sprinkle with the remaining 1 cup mozzarella and the remaining ¼ cup Parmesan.
  • Cover the dish with foil and bake until heated through and the sauce is bubbling, about 20 minutes. Remove the foil and continue baking until the cheese is browned on top, about 10 more minutes.
  • Sprinkle with crushed red pepper flakes if desired and let the rolls stand at least 5 minutes before serving.

Notes

  • Use room-temperature egg for easier mixing.
  • Squeeze spinach very well to avoid watery filling.
  • Make-ahead: assemble and refrigerate before baking if desired.