mertzie's pesto, cheese & spinach lasagna rolls

Name: Mertzie's Pesto, Cheese & Spinach Lasagna Rolls
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 - lb. box lasagna noodles (not oven ready); 2 - lb. container ricotta; 2 - lb. mozzarella and/or provolone, shredded; 1/2 - cup parmesan; 2 - eggs; 1 - package frozen spinach (thawed); 1/4 - tsp nutmeg; 1/2 - tsp fennel seeds; 1 - tbs minced garlic; - salt & pepper; 1 - tbs italian seasoning; - marinara sauce (either one jar or homemade); 1/2 - cup pesto (i used jarred, but you could make fresh)

(1 rating)

review

Recipe by

Michelle Koletar/Mertz

@Mertzie

Harrisburg, PA

An easy one, and you can prepare this in advance and refrigerate & bake when ready. Nice option for a meatless main dish, tasty & cute. This recipe fills about 2 baking dishes. I usually serve one & freeze some of them for later.

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(1 rating)

yield 6 serving(s)

prep time 15 Min

cook time 45 Min

Ingredients For mertzie's pesto, cheese & spinach lasagna rolls

1

lb. box lasagna noodles (not oven ready)
2

lb. container ricotta
2

lb. mozzarella and/or provolone, shredded
1/2

cup parmesan
2

eggs
1

package frozen spinach (thawed)
1/4

tsp nutmeg
1/2

tsp fennel seeds
1

tbs minced garlic
salt & pepper
1

tbs italian seasoning
marinara sauce (either one jar or homemade)
1/2

cup pesto (i used jarred, but you could make fresh)

How To Make mertzie's pesto, cheese & spinach lasagna rolls

1
The night before, I like to: drain the heck out of the thawed spinach in a strainer & squeeze out. Refrigerate w/ some paper towels to get out excess water. I also drain any excess moisture from ricotta cheese, and then mix the ricotta, parm, 1/2 of the mozzarella/provolone mix (so about 1 cup); salt, pepper, nutmeg, fennel, garlic & Italian seasoning. When mixed well, I refrigerate overnight to blend flavors.

2
Day of: Heat oven to 350. Cook lasagna noodles in boiling water w/ a good dose of salt until just done. Drain on wax paper in single layers. (I take out the lasagna with tongs).
3
If the ricotta mix has any liquid, drain that, then mix in the 2 eggs. Squeeze out any excess moisture from spinach & then add to ricotta mix. Stir well to blend.
4
Pour enough sauce in your baking pan to cover bottom. (If using jarred spaghetti sauce, add about 1/2 cup of tomato paste to it to help it stay thick & not watery).
5
Now, you can start filling your noodles. Spread pesto onto each lasagna noodle, then cut the noodle in half. At one end of each noodle, put about a tablespoon of ricotta/spinach mix, and then roll up. Lay in baking pan, seam side down. Continue until all of your ricotta mix is used.
6
Sprinkle the rest of the shredded mozzarella over top & then add some more grated parm, as well. Bake at 350 for about 40 minutes covered, and about 5-10 minutes uncovered, depending how golden you like your cheese. I don't like mine brown.
7
Serve with additional heated sauce, if you like (this is one of the few pastas that I don't smother in sauce, as the pesto gives it plenty of flavor!) a fresh salad, and Italian bread for a yummy meal. Enjoy!
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mertzie's pesto, cheese & spinach lasagna rolls

Ingredients For mertzie's pesto, cheese & spinach lasagna rolls

How To Make mertzie's pesto, cheese & spinach lasagna rolls

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