Pesto and Ricotta Lasagne Roll Ups

Pesto and Ricotta Lasagne Roll Ups.

Pesto and Ricotta Lasagne Roll Ups


For 6 Person(s)

For the Lasagne:

  • salt and freshly ground black pepper
  • 12 lasagne sheets
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 large egg
  • 2 cups whole milk ricotta
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 8 ounces fresh Mozzarella, cut into small cubes
  • 3/4 cup grated Parmigiano Reggiano cheese
  • 1 cup pesto sauce
  • 1 tablespoon extra-virgin olive oil


  1. Get the Products needed for this recipe HERE
  2. Method:
    1. Preheat your oven to 425 degrees. Oil a 9x13 inch pan. Set aside.
    2. Drop the lasagne sheets into generously salted boiling water.
    3. Cook according to the package instructions. Drain well and rinse with cold water.
    4. Lay in a single layer on a baking sheet.
  3. To make the Besciamella:
    1. Put a medium saucepan over a medium flame and melt the butter. Add the flour and cook, stirring, until lightly toasted, about 2 minutes.
    2. Whisk in the milk, a large pinch of salt and a few grinds of pepper.
    3. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
    To make the filling:
    1. In a large bowl, combine the egg and ricotta. Mix until we’ll combined.
    2. Mix in the spinach, about half of the mozzarella cheese, 1/2 cup of the Parmigiano, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper.
    3. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce.
    To assemble:
    1. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish.
    2. Lay half of the cooked lasagne sheets on a clean work surface and spread about 1/3 cup of the ricotta mixture evenly over each.
    3. Starting with a short end, roll each lasagne sheet up. As you make the rolls, transfer them to the baking dish seam-side down.
    4. Repeat with the remaining lasagne sheets and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagne rolls and sprinkle with the remaining mozzarella and 1/4 cup Parmigiano cheese.
    5. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes.
    6. Remove the foil and bake until the cheese is browned on top, about 10 more minutes.
    7. Let stand for 5-10 minutes before serving.



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