Pesto Lasagna Roll Ups

I made these green lasagna roll-ups for Lasagna Love on St Patrick’s Day. So many people asked for a written version of the recipe due to a short attention span for video recipes… As I can 100% identify, here’s the recipe from last week’s YouTube video!

Ingredients

12 regular, curly edged lasagna noodles (no-boil won’t work for this one)

1 tub of store bought pesto or you can make your own using the recipe below

4 cups fresh, sautéed, chopped spinach

16 ounces ricotta cheese

1 egg

1/3 cup chopped fresh parsley

2 1/2 cups mozzarella cheese

1/2 cup parmesan cheese

1 1/2 cups almond milk (or other milk)

2 tbl flour

2 tbl butter

Ingredients for home-made pesto

4 cups fresh spinach or other greens

1/2 cups macadamia nuts or other nuts

3 tbl parmesan cheese

1-2 cloves garlic

1/2 cup olive oil

Step 1

Boil your lasagna noodles according to package directions. Drain and rinse with cold water to prevent them from sticking together. (The recipe calls for 12, but I boil the whole package because some will inevitably split or tear.)

Step 2

Make your béchamel sauce. Melt butter in a saucepan. Once melted and bubbling, whisk in the flour. Add the milk slowly, whisking as you go. Simmer, stirring occasionally, until the sauce coats the back of spoon.

Step 3

Sauté your spinach until it’s just wilted, then chop.

Step 4

If you’re making your own pesto, put the spinach, nuts, parmesan, garlic cloves in a food processor. Add about half of the olive oil and pulse. Keep adding olive oil and pulsing until the pesto is smooth and the consistency you like! Scrape down the sides as you go. Add about 1/3 to 1/2 a cup of pesto to your béchamel depending on how much you like pesto. :)

Step 5

In a medium bowl, mix together the ricotta, egg, half of the mozzarella, and half of the parmesan. Add the sautéed spinach and mix again.

Step 6

Spread a thin layer of your béchamel pesto mixture on the bottom of a 9x13 casserole pan.

Step 7

Time to roll! Lay out your lasagna noodles and spread a little of the ricotta mixture (2-3 tablespoons, you don’t want it too thin, but not so thick that it’s hard to roll them up). on each one. Leave a little space at one end. This is the end you’ll roll them up from. Roll each one and lay it in your casserole pan.

Step 8

Once all of the rolls are in the pan, pour the remaining béchamel over the rolls. then sprinkle the reserved mozzarella and parmesan on top. Dot with some of the remaining pesto, about 1/2 - 1 tsp per roll. Flatten / spread with the back of a spoon or your fingers.

Step 9

Bake at 375 for 20 minutes, until bubbling.

Step 10

Enjoy both the pesto lasagna roll ups, and the extra pesto that you now have to snack on. <3