Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time a traditional deep-dish lasagna takes.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 lasagna noodles
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 large egg
- 2 cups whole milk ricotta
- One 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 2 1/2 cups shredded mozzarella
- 3/4 cup grated Parmesan
- 1 cup store-bought pesto
- 1 tablespoon extra-virgin olive oil
- Crushed red pepper flakes, optional
Instructions
- Position an oven rack to the middle position and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
- Meanwhile, melt the butter in a medium 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 a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
- Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce.
- Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish.
- Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 553 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 26 g |
| Cholesterol | 106 mg |
| Sodium | 801 mg |
| Serving Size | 1 of 8 servings |
| Calories | 553 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 26 g |
| Cholesterol | 106 mg |
| Sodium | 801 mg |
Reviews
An easy recipe that is simply delicious and I plan on making it again!
Love this recipe. I used Kirkland Pesto and the end result was delicious. I plan to cook this again.
Delicious and so easy!!
Thought it was a bit bland. But will make again because my husband liked it a lot.:)
This recipe was incredible! I used homemade pesto. I cooked the lasagna noodles for 9 minutes and it was perfect. Still had some bite, but easy to roll. Definitely making this again.
This recipe is a big hit with my family. I make it Gluten Free for my son, who has Celiac. The noodles are a bit harder to work with.
I use fresh spinach – it tastes so much better than frozen. The defrosted frozen block of spinach has so much water in it. Fresh is definitely better.
I made this recipe as it’s written here and liked it. My vegetarian guests seemed to love this while their kids ate the regular lasagna with meat. The leftovers were good. If I were to make it again, I’d add a little more flavor, via some finely chopped onion or shallots, and even though there’s garlic in the pesto, I’d add a clove of garlic to the sauce. Other reviewers mentioned how rich this is and they’re right. I served a fruit salad with the meal which helped to balance the richness.
We thought this was boring. I cut the recipe in half and 6 rolls filled an 8×8 perfectly. It was made the day ahead and it cooked up just fine. I used Barilla brand pesto and definitely didn’t think the flavor was overpowering. I’m glad we tried it, but doubtful that I’ll be making it again unless the leftovers just sing!
I liked it and will make it again. I had a lot of leftovers, which was nice because it reheated nicely. It is rich. One person mentioned the pesto being strong. My sister didn’t think it was and I didn’t even have a full cup for the recipe. I served Italian sausage on the side.
Family love it!