Tasty Apple crumble recipe
February 29, 2024
Special Burger Sauce Recipe
March 6, 2024Difficulty
Easy / Beginner
Prep time
10 Mins
Total time
1 Hr 20 Mins
Makes
6 - 8
Description
Indulge in a tantalizing twist on traditional lasagna with these pesto-infused rolls. Layers of pasta, creamy ricotta, and vibrant pesto sauce create a savory sensation sure to satisfy any appetite.
Instructions
- Position an oven rack to middle position & pre heat oven to 425 degrees F.
- Bring large pot of salted water to boil. Cook lasagna noodles 1 mins longer than package directions for al dente. The pasta should be tender enough that it will roll with out cracking. Drain well & rinse with cold water. Lay in a single layer on baking sheet.
- Meanwhile, melt butter in medium sauce pan over medium-heat. Add flour & cook, stirring, until lightly toasted, about 2 mins. Whisk in milk, a large pinch of salt & a few grinds of pepper. Cook, stirring frequently, until the sauce thickens & is consistency of a thin gravy, 6-8 mins. Allow the bechamel sauce to cool slightly.
- Beat egg in large bowl & then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir remaining 1/2 cup pesto in to slightly cooled bechamel sauce.
- Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of pesto-bechamel sauce on to the bottom of the dish.
- Lay half of cooked lasagna noodles on a clean work surface & spread 1/3 cup of ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make rolls, transfer them to prepared baking dish seam-side down. Repeat with remaining noodles & ricotta mixture. Spoon the remaining pesto-bechamel sauce over lasagna rolls & sprinkle with the remaining 1 cup mozzarella & 1/4 cup Parmesan. Cover with foil & bake, until the rolls are heated through & the sauce is bubbling, about 20 Mins. Remove the foil & bake, until the cheese is browned on top, about 10 mins. Sprinkle with crushed red pepper, if using, & let stand for 5 mins before serving.
Tags: #PestoLasagnaRolls #Recipe #Appetite #PastaLovers #RicottaCheese #PestoSauce #DeliciousEats #SavoryDelights #IndulgentDishes #FoodieFavorites
Ingredients
- Kosher salt
- Freshly ground black pepper
- 12 lasagna noodles
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 1/2 cups whole milk
- 2 cups whole milk ricotta
- One 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 2 1/2 cups shredded mozzarella
- 1 cup store-bought pesto
- 3/4 cup grated Parmesan
- 1 tablespoon extra-virgin olive oil
- Crushed red pepper flakes, optional
About me
Welcome to Your Culinary Companion, your ultimate destination for culinary inspiration, where passion for food meets creativity in the kitchen. Our online cooking recipe book website is designed to be your go-to resource for a plethora of delicious recipes, cooking tips, and culinary adventures.
