Pesto Lasagna Roll Ups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lasagna noodles rolled with a pesto, spinach, and ricotta filling, then baked with cream sauce and melted mozzarella. Herbaceous and cheesy. A fun individual take on traditional lasagna.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 12 lasagna noodles
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk (at room temperature)
- Pinch of ground nutmeg
- Kosher salt
- 2 cups ricotta cheese
- 1 large egg
- 1 cloves garlic (minced)
- 10- ounces frozen spinach (thawed, drained, and squeeze to remove water)
- 1/2 cup Basil Pesto
- 1/4 cup parmesan cheese (plus 3 tablespoons, divided)
- 1/8 teaspoon crushed red pepper flakes
- Pinch of nutmeg
- Salt and freshly ground black pepper (to taste)
- 2 cups shredded mozzarella cheese (divided)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1257mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 464mg
- Calcium
- 523mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.