Italian Pesto Lasagna Roll-Ups with Spinach

Italian Pesto Lasagna Roll-Ups with Spinach

VegetarianItalianDinnerComfort FoodFamily-FriendlyEasy
⏱️ 25m PREP
🔥 35m COOK
👥 4 SERVINGS
450 CAL/SERV
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Overview

A delightful twist on traditional lasagna featuring fresh spinach and flavorful pesto, rolled into individual portions for a perfect Italian dinner.

Macronutrients per serving

85
grams
Protein
25.0g 29%
Fat
22.0g 26%
Carbs
38.0g 45%

Rich in nutrients

🔺 Calcium
30% DV
Essential for bone health
🔺 Iron
15% DV
Helps transport oxygen in the blood
☀️ Vitamin A
35% DV
Important for vision and immune function
☀️ Vitamin C
20% DV
Supports immune function
🌾 Fiber
4g
Aids in digestion

Ingredients

Main Ingredients

  • 8 sheets lasagna noodles cooked and drained
  • 2 cups ricotta cheese
  • 1 cup pesto sauce homemade or store-bought
  • 3 cups fresh spinach chopped
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground

For the Topping

  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated

Instructions

  1. 1 Preheat your oven to 375°F (190°C).
  2. 2 In a large pot, cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean towel.
  3. 3 In a mixing bowl, combine ricotta cheese, pesto sauce, chopped spinach, salt, and black pepper. Mix until well combined.
  4. 4 Spread a thin layer of the ricotta mixture evenly over each lasagna noodle.
  5. 5 Sprinkle shredded mozzarella cheese over the ricotta mixture on each noodle.
  6. 6 Roll up each noodle tightly and place them seam-side down in a greased baking dish.
  7. 7 Top the lasagna roll-ups with additional mozzarella and Parmesan cheese.
  8. 8 Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
  9. 9 Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.
  10. 10 Let the roll-ups cool for a few minutes before serving.

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