Mertzie's Pesto, Cheese & Spinach Lasagna Rolls

1
Michelle Koletar/Mertz

By
@Mertzie

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
15 Min
Cook:
45 Min

Ingredients

Add to Grocery List

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

Step-by-Step

  • 1The 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.
  • 2Day 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).
  • 3If 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.
  • 4Pour 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).
  • 5Now, 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.
  • 6Sprinkle 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.
  • 7Serve 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!

Printable Recipe Card

About Mertzie's Pesto, Cheese & Spinach Lasagna Rolls

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids




Show 11 Comments & Reviews

19 Delicious Pasta Recipes

19 Delicious Pasta Recipes

Kitchen Crew @JustaPinch

Having guests over and not sure what to make? Try pasta! It's versatile and always a crowd favorite. Try one of these 19 delicious pasta recipes and by the end...

Restaurant Favorite Pasta Recipes You Can Make At Home

Restaurant Favorite Pasta Recipes You Can Make at Home

Kitchen Crew

There is an Italian restaurant in my neighborhood that I absolutely love. When it first opened, I became a regular. Maybe too regular... After one meal I realized that I...

20 Slurp-worthy Spaghetti Recipes

20 Slurp-Worthy Spaghetti Recipes

Kitchen Crew @JustaPinch

We give you complete permission to slurp up these yummy spaghetti recipes!