Recipe courtesy of Kelly Senyei
Recipe courtesy of Kelly Senyei
Watch how to make this recipe.
Easy Pesto Lasagna Roll-Ups
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- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 249
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 34 mg
- Sodium
- 614 mg
Dinner dilemma? Don't miss this family-friendly recipe for Easy Pesto Lasagna Roll-Ups made with just six simple ingredients.
I've traded the luscious layers of lasagna for their rolled counterparts and added a flavor-packed addition to the creamy ricotta: basil pesto! Are you doubting the marinara-pesto combo as much as I was? It may seem odd to incorporate two classic Italian sauces into one dish, but one forkful of these flavor-packed rolls and you'll be chiming in with your own rendition of "When two become one…." #SpiceGirls #IAmOld #AndNotHip
Once the lasagna noodles are filled and rolled, they're arranged side by side in a pool of marinara sauce, then topped with even more sauce and a drizzle of pesto. A final shower of shredded mozzarella and grated Parmesan, and you are well on your way to winning dinner.
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 249
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 34 mg
- Sodium
- 614 mg
Ingredients
Directions
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7m
Easy
CLASS
- Preheat the oven to 350 degrees F. Grease a baking sheet with olive oil.
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain and arrange in a layer on the prepared baking sheet.
- In a medium bowl, stir together the ricotta cheese with 1/2 cup of the pesto. Divide the ricotta mixture evenly among the noodles, spreading it the length of each noodle. Divide 1 cup of the marinara sauce evenly among the 8 noodles, spreading it on top of the ricotta mixture.
- Add 1 1/2 cups of the remaining marinara sauce to the bottom of a 13-by-9-inch baking dish.
- Roll up the lasagna noodles, then arrange them seam-side down in the baking dish. Top them with the remaining 1 cup marinara sauce and 1/4 cup pesto. Cover the baking dish securely with foil and bake for 30 minutes.
- Remove the foil, top the roll-ups with the mozzarella cheese and continue baking, uncovered, until the cheese is melted, about 5 minutes. Remove the dish from the oven, top the lasagna roll-ups with the grated Parmesan cheese and serve.
