Pesto Lasagna Rolls with Roasted Veggies
Equipment
- 9x13-inch baking dish perfect size for 12 rolls
- Large baking sheet for roasting veggies
- Large pot with lid to cook lasagna noodles, though no-boil options are described
- Mixing bowls one for the ricotta filling, one for tossing roasted veggies
- Slotted spoon or tongs to handle noodles without ripping
Ingredients
- 12 lasagna noodles uncooked (no need to pre-boil—see equipment tips below)
- 1½ cups ricotta cheese or part-skim ricotta, works great
- ½ cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese plus ½ cup for topping
- 1 cup basil pesto store-bought or homemade
- 2 cups mixed roasted vegetables diced (bell peppers, zucchini, eggplant, or carrots)
- 2 tablespoons olive oil for roasting veggies
- Salt and black pepper to taste
- Pinch of red pepper flakes optional, for a subtle kick
Optional add-ins
- ½ cup cooked ground beef makes it more like a beef lasagna recipe
- ¼ cup chopped sun-dried tomatoes
- 1 teaspoon Italian seasoning
Instructions
Preheat Oven & Roast Vegetables
- Preheat your oven to 400°F (200°C). Meanwhile, toss chopped vegetables with olive oil, salt, pepper, and red pepper flakes. Spread on a baking sheet in a single layer. Roast 20 minutes, until tender and slightly caramelized, flipping halfway through. Remove and set aside to cool slightly.
Prepare the Cheese and Pesto Filling
- In a medium bowl, combine ricotta, ½ cup Parmesan, mozzarella, and pesto. Mix well until creamy. If using optional sun-dried tomatoes or Italian seasoning, fold in now.
Cook the Noodles (if using regular lasagna noodles)
- Boil noodles according to package instructions until al dente. Drain and lay flat on a soft tea towel, separated so they don't stick.
Assemble the Roll Ups
- Spread ⅓ cup of the cheese-pesto mixture evenly across each noodle, leaving ½-inch borders. Sprinkle a small handful of roasted veggies over the filling. For those craving meat, this is also the time to add a tablespoon of cooked ground beef to each noodle for a heartier beef lasagna twist. Tightly roll up each noodle, seam side down, and place in an oiled 9×13-inch baking dish. Repeat until all noodles are rolled and in the dish.
Top & Bake
- Brush the top of the rolls with a bit of olive oil or sauce if desired. Sprinkle the remaining Parmesan and mozzarella cheese evenly over the top. Cover loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–12 minutes, until the cheese is melted and slightly golden.
Cool, Slice & Serve
- Allow the rolls to rest for 5 minutes before serving. This helps them set and slice more cleanly.