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:
- Preheat the oven to 425 degrees F and position the rack in the middle.
- Boil lasagna noodles in salted water, cooking 1 minute longer than al dente. Drain, rinse, and lay on a baking sheet.
- 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.
- 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.
- Stir remaining pesto into cooled bechamel sauce.
- Brush a 13×9-inch baking dish with oil and spread 1/4 cup pesto-bechamel sauce on the bottom.
- 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.
- Spoon remaining pesto-bechamel sauce over rolls and sprinkle with remaining mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake until cheese is browned, about 10 minutes.
- 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.
