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 Alison's Allspice at https://www.alisonsallspice.com/arugula-pesto-lasagna-roll-ups/