Pesto Lasagna Roll Ups
Ingredients
The pasta
-
12
noodles
lasagna noodles
The béchamel sauce
-
5
tablespoons
unsalted butter
-
⅓
cup
all-purpose flour
-
4
cups
whole milk
-
1
pinch
ground nutmeg
-
to taste
Kosher salt
The pesto filling
-
2
cups
ricotta cheese
-
1
large
egg
-
1
clove
garlic
-
10
ounces
frozen spinach
-
½
cup
Basil Pesto
-
¼
cup
parmesan cheese
-
3
tablespoons
parmesan cheese
-
⅛
teaspoon
crushed red pepper flakes
-
1
pinch
nutmeg
-
to taste
Salt and freshly ground black pepper
-
2
cups
shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F.
- Cook the lasagna noodles in salted boiling water until al dente, then drain and cool them flat.
- In a saucepan, melt butter and whisk in flour, then gradually add milk and cook until thickened.
- In a bowl, mix ricotta, egg, garlic, spinach, pesto, parmesan, red pepper, nutmeg, salt, and pepper.
- Spread béchamel sauce in a baking dish and layer the ricotta mixture on each noodle before rolling them up.
- Place the rolled noodles in the dish, top with remaining béchamel, mozzarella, and parmesan.
- Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 5 minutes.
- Let sit for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
18g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
80mg
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