Lasagna Roll-Ups


Lasagna Roll-Ups
Ingredients
- Basil-Spinach Pesto:
- 1½ 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!