Irresistible Pesto Lasagna Rolls: A Savory Twist to Classic Comfort

Indulge your taste buds with our mouthwatering Pesto Lasagna Rolls, a delightful fusion of flavors that elevates the traditional lasagna experience. These rolls boast a harmonious blend of creamy ricotta, vibrant spinach, and the bold kick of pesto, all wrapped in perfectly cooked lasagna noodles. This recipe promises a culinary adventure, making it a must-try for both cooking enthusiasts and those seeking a delicious twist on a classic favorite.

In our household, the Pesto Lasagna Rolls have become synonymous with cozy family dinners and cherished moments. I vividly recall the first time I served this dish to my family – the anticipation as the rolls baked to golden perfection and the joyous expressions around the table as each bite was savored. It quickly became a favorite, requested for birthdays and holidays alike. The layers of flavors in these rolls have woven themselves into our family traditions, creating a culinary legacy that brings us together with every delectable bite.

Why This Recipe:

Why This Pesto Lasagna Rolls Recipe Will Steal Your Heart

• Innovative Fusion: Combining the richness of bechamel sauce with the zesty flair of pesto creates a unique and unforgettable taste.
• Cheese Lover’s Paradise: Indulge in layers of creamy ricotta, melted mozzarella, and grated Parmesan, ensuring a decadent, cheesy experience.
• Spinach Twist: The addition of spinach not only adds nutritional value but also introduces a delightful earthy note to the dish.
• Convenient Rolls: The individually rolled lasagna noodles make serving and presentation a breeze, adding an elegant touch to your dining experience.

Ingredients:

• Kosher salt and freshly ground black pepper
• 12 lasagna noodles (approximately 240g or 0.5 lb)
• 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 (approximately 300g or 0.66 lb)
• 3/4 cup grated Parmesan (approximately 75g or 0.17 lb)
• 1 cup store-bought pesto
• 1 tablespoon extra-virgin olive oil
• Crushed red pepper flakes, optional

Directions:

1. Preheat the oven to 425 degrees F and position the rack in the middle.
2. Boil lasagna noodles in salted water, cooking 1 minute longer than al dente. Drain, rinse, and lay on a baking sheet.
3. In a saucepan, melt butter, add flour, and cook until toasted. Whisk in milk, salt, and pepper. Cook until thickened, creating a thin gravy-like bechamel sauce. Cool slightly.
4. In a bowl, beat the egg, then stir in ricotta, spinach, 1 1/2 cups mozzarella, 1/2 cup Parmesan, 1/2 cup pesto, salt, and pepper.
5. Stir remaining pesto into cooled bechamel sauce.
6. Brush a 13×9-inch baking dish with oil and spread 1/4 cup pesto-bechamel sauce on the bottom.
7. Lay half of the lasagna noodles on a work surface, spread ricotta mixture, and roll each noodle. Place rolls in the baking dish, seam-side down. Repeat with remaining noodles and ricotta mixture.
8. Spoon remaining pesto-bechamel sauce over rolls and sprinkle with remaining mozzarella and Parmesan.
9. Cover with foil and bake for 20 minutes. Remove foil and bake until cheese is browned, about 10 minutes.
10. Optional: Sprinkle with crushed red pepper and let stand for 5 minutes before serving.

Notes:

• For a vegetarian option, use vegetable rennet Parmesan.
• Experiment with different pesto varieties for a personalized touch.
• Adjust spice levels by adding more or less crushed red pepper flakes.