Monday, October 3, 2016

Fresh Tomato Basil Lasagna Roll-Ups with Parsley Pesto



Fresh tomato sauce is one of my absolute favorite things to make. Not only does it taste better than the jarred stuff, but it's also much better for you since there's no sugar added. These lasagna rolls are so simple to whip up and they cook faster than a standard lasagna making them a great option for a weeknight meal. 

1. Preheat oven to 375.
2. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook for 1 minute. Add red pepper, tomatoes and 1 teaspoon salt. Cook until the tomatoes break down slightly, about 5 minutes. Transfer to a blender and process until smooth. Set aside.





3. Combine the ricotta, parmesan, egg, basil, 1 teaspoon salt and black pepper (to taste) in a small bowl. Spread the mixture evenly onto each lasagna noodle and roll up.




4. Ladle a small amount of sauce onto the bottom of an 13x9 pan (enough to cover) and top with the lasagna rolls. Pour the remaining sauce over and top with mozzarella. Cover the dish with foil and bake for 30 minutes. Uncover and bake for 10 minutes longer.





5. While the lasagna bakes, combine the pesto ingredients in a food processor. Transfer to a serving bowl.



6. Place two lasagna rolls onto each serving plate and top with pesto.



Fresh Tomato Basil Lasagna Roll-Ups with Parsley Pesto
Serves 4

All you need:
8 whole grain lasagna noodles, cooked
2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
2 cups cherry tomatoes, quartered
2 teaspoons salt, divided
2 cups ricotta cheese
1/2 cup freshly grated parmesan cheese
1 egg
10 fresh basil leaves, chopped
Freshly cracked black pepper, to taste
1 cup shredded mozzarella cheese

Pesto
2 bunches flat-leaf parsley, stems removed
1 garlic clove
1/4 cup freshly grated parmesan cheese
1/2 cup chopped toasted walnuts
Juice and zest of 1 lemon
1/2 cup olive oil
Salt and freshly cracked black pepper, to taste

All you do:
1. Preheat oven to 375.
2. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook for 1 minute. Add red pepper, tomatoes and 1 teaspoon salt. Cook until the tomatoes break down slightly, about 5 minutes. Transfer to a blender and process until smooth. Set aside.
3. Combine the ricotta, parmesan, egg, basil, 1 teaspoon salt and black pepper (to taste) in a small bowl. Spread the mixture evenly onto each lasagna noodle and roll up.
4. Ladle a small amount of sauce onto the bottom of an 13x9 pan (enough to cover) and top with the lasagna rolls. Pour the remaining sauce over and top with mozzarella. Cover the dish with foil and bake for 30 minutes. Uncover and bake for 10 minutes longer.
5. While the lasagna bakes, combine the pesto ingredients in a food processor. Transfer to a serving bowl.
6. Place two lasagna rolls onto each serving plate and top with pesto.

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