These Rolled Pesto Lasagnes are a delightful twist on the classic casserole, offering individual portions that are just as easy to serve as they are delicious to eat. Tender pasta sheets are filled with a luscious mixture of ricotta cheese, fresh basil pesto, and melted jack cheese, creating a rich and savory bite in every roll. The dish is finished with a hint of garlic and parsley, then baked until the edges are crisp and the cheese is bubbly. Perfect for a cozy weeknight dinner, this vegetarian-friendly meal brings together Italian-inspired flavors without the hassle of layering a traditional lasagna. It’s a crowd-pleaser that balances creamy textures with aromatic herbs, making it an ideal choice for family gatherings or when you crave a comforting, home-style dish.
Rolled Pesto Lasagne
Description
These Rolled Pesto Lasagnes are a delightful twist on the classic casserole, offering individual portions that are just as easy to serve as they are delicious to eat. Tender pasta sheets are filled with a luscious mixture of ricotta cheese, fresh basil pesto, and melted jack cheese, creating a rich and savory bite in every roll. The dish is finished with a hint of garlic and parsley, then baked until the edges are crisp and the cheese is bubbly. Perfect for a cozy weeknight dinner, this vegetarian-friendly meal brings together Italian-inspired flavors without the hassle of layering a traditional lasagna. It&# 226;ÂÂs a crowd-pleaser that balances creamy textures with aromatic herbs, making it an ideal choice for family gatherings or when you crave a comforting, home-style dish.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC) and lightly grease a 9x13-inch baking dish.
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Cook the lasagne noodles according to package directions until al dente. Drain and lay them flat on clean kitchen towels to cool slightly.
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In a large bowl, combine the ricotta cheese, egg, shredded jack cheese, oregano, minced parsley, minced garlic, whipping cream, and pesto. Mix thoroughly until smooth and well blended.
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Spread a thin layer of the cheese mixture evenly over each cooked lasagne sheet, leaving a small border around the edges.
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Starting from one short end, tightly roll up each filled noodle into a cylinder.
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Place the rolls seam-side down in the prepared baking dish, arranging them snugly together so they stand upright.
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Bake uncovered for 25-30 minutes, or until the rolls are heated through and the tops are slightly golden and bubbly.
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Remove from oven and let stand for 5 minutes before serving to allow the rolls to set slightly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 633.2kcal
- % Daily Value *
- Total Fat 35.9g56%
- Saturated Fat 14.0g70%
- Cholesterol 178.0mg60%
- Sodium 1808.3mg76%
- Total Carbohydrate 52.6g18%
- Dietary Fiber 3.3g14%
- Sugars 5.2g
- Protein 31.3g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For extra flavor, you can add a layer of marinara sauce to the bottom of the baking dish before placing the rolls, or brush the tops with a little extra pesto before baking.
If you prefer a lighter version, substitute the whipping cream with milk or Greek yogurt, though the texture will be less rich.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 15-20 minutes or microwave individually for 1-2 minutes.
Ensure the noodles are not overcooked to prevent them from breaking when rolling. Laying them flat on towels helps absorb excess moisture.
