Pesto Lasagna Rolls
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Pesto Lasagna Rolls
A yummy way to use up those forlorn stragglers in the bottom of the lasagna noodle box.
Yield: 2 servings
-
6
lasagna noodles, uncooked (I used whole wheat)
- 1
-
½
cup pesto, approx. (homemade or in a jar--doesn't matter)
-
½
cup marinara sauce, approx. (same thing. Use your own or use a jar. It doesn't matter)
Preheat oven to 350.
Bring pot of water to a boil. Cook lasagna noodles about 3 minutes shy of what the package directions call for, so they're a little less than al dente. If you're using whole wheat, the cooking time will be a little longer. Remove noodles from water with tongs (or a wooden spoon if you're really talented!) and let cool until they're easy to handle.
Take one noodle and spread with 1–2 tablespoons ricotta cheese, making a thin layer down the length of the noodle. Repeat with pesto sauce. Roll up noodle lengthwise and place seam-side down in a baking dish. (For just two, I used individual ceramic baking dishes. But really any oven-safe vessel will work fine.) Repeat process with remaining noodles.
Top each noodle bundle with a little additional pesto sauce. Cover all with marinara sauce, then top with desired amount of parmesan cheese.
Bake at 350 'til sauce is warmed through and cheese melts, about 10 minutes.
Enjoy. Burp. Rub belly a little.
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