Description
Pesto Lasagna Rolls are a delicious twist on traditional lasagna, featuring rolled noodles filled with a creamy cheese mixture and basil pesto, topped with marinara sauce and mozzarella.
Ingredients
Scale
- 8 lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup basil pesto
- 1 cup marinara sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined.
- Spread a thin layer of pesto on each lasagna noodle. Spoon about 2 tablespoons of the cheese mixture onto each noodle and roll it up tightly.
- Spread a layer of marinara sauce on the bottom of a 9×13 inch baking dish. Place the rolled lasagna noodles seam-side down in the dish.
- Pour the remaining marinara sauce over the top of the rolls and sprinkle with the remaining mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rolls cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- For a meatier version, add cooked ground beef or Italian sausage to the cheese mixture.
- To make it lighter, substitute whole wheat lasagna noodles and use low-fat cheese options.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg