Description
These pesto lasagna rolls are a fun twist on traditional lasagna, featuring lasagna noodles rolled up with ricotta, mozzarella, and basil pesto, then baked in marinara sauce for a comforting and flavorful dish.
Ingredients
- 12 lasagna noodles, cooked and drained
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup basil pesto
- 2 cups marinara sauce
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, pesto, egg, salt, and pepper. Mix well until smooth.
- Lay out the cooked lasagna noodles on a flat surface. Spread about 2 tablespoons of the cheese-pesto mixture evenly over each noodle.
- Roll up each noodle carefully and place seam-side down in the prepared baking dish.
- Pour marinara sauce evenly over the rolls and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
- You can substitute homemade pesto for store-bought for a fresher flavor.
- For added protein, mix in cooked shredded chicken with the ricotta filling.
- These rolls can be assembled ahead and refrigerated before baking.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian