Name: Cheesy Pesto Lasagna Rolls with Ricotta and Spinach
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 lasagna noodles, boiled al dente; 15 oz ricotta cheese; 1/2 cup basil pesto; 2 cups shredded mozzarella cheese; 2 cups fresh spinach, chopped; 1/2 cup grated parmesan cheese; 1 large egg; 2 cloves garlic, minced

Description

Individual lasagna rolls filled with a creamy blend of ricotta, spinach, and pesto, topped with melted mozzarella cheese for a gourmet dinner experience.

Ingredients

Scale

12 lasagna noodles, boiled al dente
15 oz ricotta cheese
1/2 cup basil pesto
2 cups shredded mozzarella cheese
2 cups fresh spinach, chopped
1/2 cup grated parmesan cheese
1 large egg
2 cloves garlic, minced

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Instructions

Preheat your oven to 375F (190C).
Boil lasagna noodles in salted water until al dente, drain, and lay flat on parchment paper.
In a bowl, mix ricotta, egg, 1/4 cup pesto, chopped spinach, parmesan, and minced garlic.
Spread 2 tablespoons of pesto on the bottom of a 9×13 inch baking dish.
Spoon about 3 tablespoons of ricotta filling onto each cooked noodle and roll tightly.
Place rolls seam-side down in the baking dish.
Top with remaining pesto and shredded mozzarella cheese.
Bake for 25-30 minutes until the cheese is bubbly and golden brown.