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Pesto Ricotta Lasagna Rolls

Pesto Ricotta Lasagna Rolls: A Cozy Comfort Food Delight

Pesto Ricotta Lasagna Rolls are a cozy comfort food delight with creamy ricotta, zesty pesto, and sun-dried tomatoes.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 rolls
Course: Dinner
Cuisine: Italian-American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Rolls
  • 12 pieces Lasagna Noodles Use regular noodles for structure.
  • 1 tablespoon Olive Oil Lightly grease baking tray.
  • 1 teaspoon Kosher Salt Season pasta water.
  • 15 ounces Whole Milk Ricotta Recommended for creaminess.
  • 1 large Egg Acts as a binding agent.
  • 1 cup Basil Pesto Feel free to use store-bought.
  • 1 cup Chopped Spinach Can substitute with thawed frozen spinach.
  • 1/2 cup Sun-Dried Tomatoes Opt for oil-packed.
For the Topping
  • 2 cups Shredded Mozzarella Low-moisture mozzarella recommended.
  • 1/2 cup Finely Grated Parmesan Freshly grated for better flavor.
  • 1 teaspoon Lemon Zest Optional but recommended.
  • 1 clove Garlic Minced, optional if pesto contains garlic.
For the Marinara Layer
  • 2 cups Marinara Sauce Thick sauce preferred.
  • 1 cup Shredded Mozzarella For topping.
For Garnish
  • 1/4 cup Fresh Basil For presentation and flavor.
  • 1 teaspoon Black Pepper Freshly ground, adjust to taste.
  • 1/2 teaspoon Red Pepper Flake Optional for added warmth.

Equipment

  • 9 x 13-inch baking dish
  • Large pot
  • Mixing bowl
  • Baking sheet

Method
 

Step-by-Step Instructions for Pesto Ricotta Lasagna Rolls
  1. Preheat your oven to 375°F (190°C) and coat the baking dish with marinara sauce.
  2. Boil water with a pinch of kosher salt, cook lasagna noodles for 8-10 minutes, drain, and lay flat on an oiled baking sheet.
  3. Mix ricotta, egg, pesto, spinach, sun-dried tomatoes, mozzarella, parmesan, lemon zest, garlic, and black pepper until smooth.
  4. Spread marinara in the baking dish, fill each noodle with ¼ cup ricotta mixture, roll, and place seam-side down.
  5. Cover the rolls with remaining marinara, sprinkle mozzarella, cover with foil, and bake for 20 minutes.
  6. Uncover and bake for an additional 15 minutes until golden. Let rest for 10 minutes, garnish with basil and parmesan.

Nutrition

Serving: 1rollCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

These lasagna rolls can be made ahead of time and stored in the fridge or freezer for later enjoyment.

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