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mertzie's pesto, cheese & spinach lasagna rolls

(1 rating)
Recipe by
Michelle Koletar/Mertz
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.

(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
  • 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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