Description
These Simple Skillet Pesto Cheese Lasagna Roll Ups are a delicious and easy twist on traditional lasagna. Tender lasagna noodles are filled with a creamy ricotta, mozzarella, and pesto mixture, rolled up, then cooked in a skillet with marinara sauce and melted cheese. Ready in just 35 minutes, this stovetop Italian-American dish is perfect for a comforting vegetarian dinner.
Ingredients
Scale
Lasagna Roll Ups
- 8 lasagna noodles
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup basil pesto
- 1 egg
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly and Cooking
- 1 1/2 cups shredded mozzarella cheese (divided as 1 cup and 1/2 cup)
- 1/2 cup grated Parmesan cheese (divided as 1/4 cup and 1/4 cup)
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh basil for garnish
Instructions
- Cook noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a lightly oiled surface to prevent sticking.
- Prepare cheese filling: In a medium bowl, combine the ricotta cheese, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, basil pesto, egg, garlic powder, salt, and black pepper. Mix until smooth and well incorporated.
- Roll lasagna noodles: Spread about 2 tablespoons of the cheese mixture evenly over each noodle, then roll them up tightly from one end to the other.
- Prepare skillet: Heat olive oil in a large skillet over medium heat. Spread 1 cup of marinara sauce evenly over the bottom of the skillet.
- Arrange roll ups: Place the lasagna roll ups seam-side down in the skillet on top of the marinara sauce.
- Add sauce and cheese: Spoon the remaining marinara sauce over the top of the roll ups, then sprinkle with the remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
- Cook covered: Cover the skillet and cook over medium-low heat for 15 to 18 minutes, or until the cheese is melted and the sauce is bubbling.
- Rest and garnish: Remove from heat and let rest for 5 minutes. Garnish with the chopped fresh basil before serving.
Notes
- No-boil lasagna noodles can be substituted if softened in hot water before rolling.
- For added vegetables, mix in 1 cup of chopped spinach to the ricotta filling.
- This recipe can be assembled ahead of time and refrigerated for up to 24 hours before cooking.
