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Pesto Lasagna Rolls with Roasted Veggies

Pesto Lasagna Rolls with Roasted Veggies for a Cozy Dinner

This Pesto Lasagna Rolls with Roasted Veggies recipe offers a vibrant, flavorful twist to weeknight dinners, featuring creamy ricotta and seasonal vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 rolls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta Rolls
  • 9 sheets Lasagna Noodles Use no-boil noodles for easier preparation.
  • 15 oz Ricotta Cheese Substitute with cottage cheese for a lighter option.
  • 1 cup Parmesan Cheese Reserved for both filling and topping.
  • 2 cups Mozzarella Cheese Increase quantity for extra cheesy goodness.
Filling
  • 1 cup Basil Pesto Either store-bought or homemade works beautifully.
  • 2 cups Mixed Roasted Vegetables A colorful mix of bell peppers, zucchini, eggplant, or carrots.
  • 2 tbsp Olive Oil Essential for roasting veggies.
  • 1 tsp Salt Adjust to fit your taste.
  • 1 tsp Black Pepper Adjust to fit your taste.
Optional Add-Ins
  • 1 lb Ground Beef For a heartier lasagna roll.
  • 1/2 cup Sun-Dried Tomatoes Adds a hint of sweetness.
  • 1 tbsp Italian Seasoning Customize according to your palate.
  • 1/4 tsp Red Pepper Flakes Optional for a gentle kick.

Equipment

  • oven
  • baking dish
  • Mixing bowl
  • Baking Sheet
  • pot

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Chop mixed vegetables, toss with olive oil, salt, and black pepper, then roast for 20 minutes.
  2. Mix ricotta, Parmesan, mozzarella, and basil pesto in a large bowl until creamy. Fold in optional add-ins if desired.
  3. If using traditional noodles, bring salted water to a boil, cook noodles until al dente (8-10 minutes), then drain and lay flat.
  4. Spread cheese mixture on each noodle, add roasted vegetables, and roll tightly. Place seam-side down in a greased baking dish.
  5. Drizzle with olive oil or pasta sauce, sprinkle remaining cheese on top, cover with aluminum foil, and bake at 375°F (190°C) for 20 minutes. Remove foil for last 10-12 minutes.
  6. Let cool for 5 minutes, slice, garnish with fresh herbs if desired, and serve.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 800mgPotassium: 550mgFiber: 4gSugar: 6gVitamin A: 1000IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

Opt for no-boil noodles to save time. Monitor your roasted vegetables for perfect tenderness. Let the rolls rest for easier slicing.

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