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Mom’s Gone to Yoga but Lasagna’s Ready to Bake …

Mom’s Gone to Yoga but Lasagna’s Ready to Bake …

By Liz
January 30, 2012
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I teach a yoga class every Tuesday night, but since I am home during the day I still like to make dinner for the family before I go to the studio around 5pm. Usually, it’s something in the slow cooker, but this Tuesday I decided to try the Pesto Lasagna Roll-Ups. Prep time is only 20 minutes, and the kids can easily pop the pan into the oven in time for a hot meal when Dad arrives home from work.

This is such a fun and easy way to make lasagna, and you could certainly vary the fillings and even the sauce to make some great combinations. This recipe uses only a few simple ingredients, but they add up to some great flavor!

Begin by making the pasta according to the package directions, and greasing or buttering a 9x13" baking dish.

For the pasta, my package said to boil the noodles from 10-12 minutes, so I cooked them al dente and only boiled them 10 minutes. Also, I added a tablespoon of vegetable oil to the cooking water, and I stirred the noodles gently a few times while they were cooking—this helps to keep the noodles from sticking to each other. When they’re done and drained, I like to hang them over the edges of the pot to keep them in nice shape. It’s OK to overlap the noodles a bit.

Get ready to make the lasagna roll-ups by spreading 2 cups of pasta sauce into the greased pan.

Now, get the filling ingredients ready! Stack the provolone slices, cut them into strips and then chop them coarsely.

Combine the beaten egg, ricotta and pesto in a small bowl and mix it well.

The final filling step is to chop the mushrooms into small pieces.

Now you are ready to assemble the roll-ups! Start by laying out the pasta strips on waxed paper. I did mine in two batches, and I also made a few extra noodles just in case some broke or I had extra filling ingredients. Next, the fillings! Drop three tablespoons of the ricotta mixture onto each noodle.

Spread the filling onto the noodle, keeping it clear of the edges since it will spread a bit while rolling.

Next, sprinkle 2 tablespoons chopped mushrooms and 2 tablespoons of the provolone cheese on top of the ricotta mixture.

Rolling up is easy! Just start at one end and roll each strip tightly enough to hold the fillings in place but not so tightly that the fillings ooze out the sides.

As you complete the rolls, place them into the sauced pan.

In my second batch of noodles, I had one that was split but could be pieced together. I simply pressed it together lightly.

I added the filling ingredients as before, but took extra care when rolling the torn noodle.

In the end, I had enough filling to make 10 roll-ups. The recipe calls for 8 noodles, so I was glad I’d boiled a few extra. You should be able to fill and roll a minimum of 8.

Beautiful! Now, add the remaining pasta sauce on top of the roll-ups …

… and sprinkle on the remaining provolone.

Cover the dish with foil and proceed to bake for 20 minutes covered, then uncovered for an additional 10 or 15 minutes until the cheese is melted and lightly browned.

Or, if you choose, refrigerate the lasagna for later that day or perhaps the next night.

That’s a lot of love for only 20 minutes of prep!

Since the rolls are separate, this lasagna is easy to serve and looks beautiful on the plate. The girls added a fresh spinach salad (and took this picture below!) and Dad was very happy to come home to a hot, home-cooked meal.

I was happy to be off enjoying my yoga, with the added feel-good bonus that the rest of my family would have a healthy, hearty meal together. Everyone wins!

All in all, this was a nice change of pace from the slow cooker. I encourage you to try these Pesto Lasagna Roll-Ups if you want an easy version of this favorite dish, or you need a make-ahead meal that’s certain to be a crowd pleaser. I’d love to hear your comments on this recipe!

Check back in a few days when Tami makes a hearty Chili …

Liz is paid to write for the Land O'Lakes Recipe Buzz® Blog.

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Comments

I wonder if this could be frozen and cooked later?

Posted February 13, 2012 by Lily Y.
Test Kitchen Comment
From: Liz
Lily, Yes, you can put the lasagna together and then cover and freeze to bake it later. It is important to thaw the lasagna overnight or up to 24 hours in the refrigerator before baking. Try it and leave another comment to let us know how it worked!
Posted February 21, 2012

It looks like somthing One could make and and everyone would like,because you could add other ingredients to it...

Posted January 30, 2012 by Denise