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Pesto Lasagna Roll Ups

Creamy béchamel and a spinach-ricotta pesto filling are rolled into lasagna noodles for a comforting, make-ahead pasta bake.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 8 servings

Ingredients

  • 12 lasagna noodles
  • 5 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups whole milk at room temperature
  • 1 pinch ground nutmeg for béchamel
  • kosher salt to taste for pasta and sauce
  • 2 cups ricotta cheese
  • 1 large egg
  • 1 clove garlic minced
  • 10 ounces frozen spinach thawed, drained, and squeezed to remove water
  • 1/2 cup basil pesto
  • 1/4 cup Parmesan cheese plus 3 tablespoons divided
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pinch nutmeg for ricotta mixture
  • salt and freshly ground black pepper to taste
  • 2 cups shredded mozzarella cheese divided

Instructions

  • Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente according to package directions; drain and lay flat on parchment paper or a cooling rack to cool.
  • Make the béchamel: melt 5 tablespoons butter in a medium saucepan over medium heat. Whisk in 1/3 cup flour and cook 1 minute. Gradually whisk in 4 cups milk, about 1/2 cup at a time, then bring to a gentle boil. Reduce heat and simmer, whisking frequently, until thickened, about 8–10 minutes. Season with a pinch of nutmeg and kosher salt to taste; remove from heat.
  • Prepare the filling: in a medium bowl combine 2 cups ricotta, 1 large egg, 1 minced garlic clove, 10 ounces thawed and well-drained spinach, 1/2 cup basil pesto, 1/4 cup Parmesan, 1/8 teaspoon crushed red pepper flakes, a pinch of nutmeg, and salt and pepper to taste. Stir until evenly mixed.
  • Spray a 9x13-inch baking dish with cooking spray and spread 1/2 cup of the béchamel evenly across the bottom.
  • Assemble roll ups: spread about 1/4 cup of the ricotta-spinach mixture evenly over each lasagna noodle. Top each with 2 tablespoons shredded mozzarella and about 2 tablespoons béchamel. Carefully roll each noodle and place seam-side down in the prepared baking dish.
  • Top the rolls with the remaining béchamel and the remaining mozzarella and remaining 3 tablespoons Parmesan. Cover the dish with a large sheet of foil sprayed with cooking spray.
  • Bake covered for 30 minutes at 350°F. Remove the foil and bake an additional 5 minutes, or until the cheese is melted and slightly golden. Let rest 5 minutes before serving.

Equipment

  • Large Pot
  • Baking Dish (9x13-inch)
  • Medium Saucepan
  • Mixing Bowl
  • Whisk
  • Spatula
  • parchment paper or cooling rack
  • Aluminum Foil

Notes

  • Cool completely before freezing for up to one month.