Lasagna Roll-Ups

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Lasagna Roll-Ups

Servings 6 Servings

Ingredients
  

  • Basil-Spinach Pesto:
  • cups baby spinach leaves
  • ¾ cup fresh basil leaves
  • 1 garlic clove, peeled and finely chopped
  • ¼ cup toasted pine nuts
  • ½ cup grated parmesan cheese
  • ¼ teaspoon kosher salt, plus more to taste (if needed)
  • ½ teaspoon freshly ground black pepper
  • ½ large fresh lemon, zested and juiced
  • 1/3 cup olive oil
  • Bechamel Sauce:
  • 5 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups whole milk at room temperature
  • Pinch of ground nutmeg
  • Kosher salt
  • Lasagna + Filling:
  • 14 lasagna noodles
  • 2 zucchinis, thinly sliced
  • 2 cups ricotta cheese
  • ½ cup pesto
  • ¼ cup parmesan cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese, for topping
  • 2 tablespoons finely chopped parsley

Instructions
 

  • Basil-Spinach Pesto:
  • Combine spinach, basil, garlic, pine nuts, parmesan, lemon zest, juice, and salt + pepper in the bowl of a food processor. With the motor running, slowly add olive oil until emulsified; set aside.
  • Bechamel Sauce:
  • Heat butter in a medium saucepan over medium heat until melted and foaming. Slowly add flour and cook, whisking constantly, for 1 minute. Whisk in milk, ½ cup at a time. Bring the sauce to a boil, reduce heat, and simmer, whisking frequently, until the sauce thickens and is the consistency of cream. This will take about 8-10 minutes. Season with nutmeg and salt, to taste. Remove from heat and set aside
  • Lasagna + Filling:
  • Preheat oven to 350º Fahrenheit.
  • Prepare lasagna noodles according to the directions listed on the package, drain pasta, and lay noodles flat in a single layer on a clean dish towel or large sheet of wax paper.
  • In a large mixing bowl, combine ricotta, pesto, parmesan, and egg; set aside.
  • Line the bottom of the pan with ½ cup of the béchamel sauce.
  • Take about ¼ cup of the ricotta -pesto mixture and spread it evenly onto each lasagna noodle. Top each noodle with 1 zucchini slice and 2 tablespoons of béchamel sauce. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining béchamel sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.
  • Place the pan in the oven and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Garnish with parsley. Serve warm. Enjoy!