Easy Pesto Lasagna Roll-Ups

Name: Easy Pesto Lasagna Roll-Ups
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: Olive oil; Kosher salt; 8 uncooked lasagna noodles; 1 1/2 cups ricotta cheese; 3/4 cup homemade or store-bought pesto sauce; 3 1/2 cups homemade or store-bought marinara sauce; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese

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Level: Easy

Total: 55 min
Active: 20 min

Yield: 4 servings

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

Ingredients

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Olive oil

Kosher salt

8 uncooked lasagna noodles

1 1/2 cups ricotta cheese

3/4 cup homemade or store-bought pesto sauce

3 1/2 cups homemade or store-bought marinara sauce

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Directions

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7m Easy 98%

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.