Hands in the air if you love lasagna! Me too. But do you ever have leftover sheets of lasagna noodles? My box always seems to have just a few more than I really need for a recipe. I created this arugula pesto lasagna roll ups recipes to use up those extra noodles!
I made this recipe with 5 lasagna noodles, because that’s how many I had to use. It just so happens that I could not have fit more into a 9×9 inch pan as well. Feel free to increase the recipe and make more roll ups, just plan on using a bigger pan.
I am a huge fan a arugula pesto. It is hands down my favorite way to eat arugula. The green color is vibrant, and doesn’t oxidize and turn brown like basil pesto.
I found this recipe to be faster than my favorite lasagna recipe, which is especially appreciated during summer. It took less hands on time, and less cooking time. A great alternative to the real deal!
Variations to the Arugula Pesto Lasagna Roll Ups recipe:
- I made this recipe to use the leftover contents of a box of lasagna noodles. Increase or decrease the recipe as needed to use up your leftover noodles.
- Swap ricotta cheese for cottage cheese or mascarpone, if you desire.
- Nut Free: substitute pepita seeds instead of using almonds in the pesto. Pepita seeds are shelled pumpkin seeds.
Arugula Pesto Lasagna Roll Ups
- Prep Time: 18 mins
- Cook Time: 27 mins
- Total Time: 45 mins
- Yield: 2-3 servings
- Category: Entree
- Cuisine: Italian
Ingredients
- 5 whole wheat lasagna noodles
- 3 cups arugula (about 3 oz)
- 1/3 cup almonds
- 4 garlic cloves (or to taste)
- 1/4 tsp salt
- 3 TBS olive oil
- 1 1/2 TBS lemon juice
- 2/3 cup ricotta cheese
- 1/2 cup shaved Parmesan
- 1 cup marinara sauce, divided
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 F.
- 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.
- 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.
- Spread about 2 TBS ricotta cheese over each lasagna noodle, leaving 1/2 inch at the bottom uncovered.
- Sprinkle the lasagna noodles with shaved Parmesan, and top with the arugula pesto, gently spreading the pesto out to the edges.
- In a 9×9 baking sheet, spread 1/2 cup marinara sauce across the bottom.
- Roll up each lasagna noodle starting with the filled end, and ending with the 1/2 inch bare end.
- Place each roll-up seam side down in the marinara sauce in the baking dish.
- 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.
