Arugula Pesto Lasagna Roll Ups
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 2-3 servings
Ingredients
  • 5 whole wheat lasagna noodles
  • 3 cups arugula (about 3 oz)
  • ⅓ cup almonds
  • 4 garlic cloves (or to taste)
  • ¼ tsp salt
  • 3 TBS olive oil
  • 1½ TBS lemon juice
  • ⅔ cup ricotta cheese
  • ½ cup shaved Parmesan
  • 1 cup marinara sauce, divided
  • ½ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 400 F.
  2. Bring a large pot of water to a boil. Add lasagna noodles and cook for 7 minutes. Use tongs to remove and lay them on a cutting board or baking sheet so that they are not touching.
  3. Meanwhile, combine arugula, almonds, and garlic in a food processor. Process until finely chopped. Add salt, olive oil and lemon juice. Pulse until the mixture comes together and starts to look creamy and well combined.
  4. Spread about 2 TBS ricotta cheese over each lasagna noodle, leaving ½ inch at the bottom uncovered.
  5. Sprinkle the lasagna noodles with shaved Parmesan, and top with the arugula pesto, gently spreading the pesto out to the edges.
  6. In a 9x9 baking sheet, spread ½ cup marinara sauce across the bottom.
  7. Roll up each lasagna noodle starting with the filled end, and ending with the ½ inch bare end.
  8. Place each roll-up seam side down in the marinara sauce in the baking dish.
  9. Spoon remaining marinara sauce over the roll-ups. Sprinkle with the shredded mozzarella and bake in the preheated oven for 20 minutes, or until the cheese is melted and the sauce is bubbly.
Recipe by Alisons Allspice at /arugula-pesto-lasagna-roll-ups/