These 30-Minute Pesto Lasagna Rolls Will Have You Hooked

Pesto lasagna rolls sound so tasty! Thanks to this 30-minute recipe you will have a fast, delicious meal for 4 people.

Ingredients:

  • 8 oz softened light cream cheese
  • 8 lasagna noodles
  • 1/3 cup shredded parmesan cheese
  • 2 cups shredded chicken
  • 1 cup light ricotta cheese

For the Sauce:

  • 4 tablespoons flour
  • 1/3 cup shredded parmesan cheese
  • 3 tablespoons butter
  • 1/4 cup pesto
  • 2 cups milk
  • salt
  • pepper
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🌱 Vegan Lasagna Roll Ups! 📷 by @elavegan 🌿🌿Recipe: 1/2 tbsp oil 1 onion diced 3 garlic cloves minced One small can mushrooms sliced 1/2 tbsp soy sauce (gluten-free if needed) 100 g (3.5 oz) fresh spinach 360 g (1 1/2 cups) marinara sauce 6-8 lasagna noodles (regular or gluten-free) 400 g (1 2/3 cups) hummus 1/2 tsp cumin (optional) 1/2 tsp paprika (optional) A few tbsp lemon juice (optional) Salt and black pepper to taste 200 g (7 oz) vegan cheese Instructions Cook the lasagna noodles in a large pot (filled with boiling water and salt) according to package directions or until al dente. Ladle about 1/2 cup marinara sauce (or your favorite tomato sauce) in the bottom of a 9×6 (23×15 cm) baking dish (you can use a larger pan). Set aside. While the lasagna noodles cook, heat oil in a pan over medium heat and add the diced onion, garlic, and mushrooms. Saute for about 4 minutes. Then add soy sauce and spinach. Cook for a further 30-60 seconds, then turn off the heat. Add the hummus and stir with a spoon. Depending on the brand of your store-bought hummus, you might need to add more flavor. I added cumin, paprika, salt, black pepper, and lemon juice to taste. Carefully drain the lasagna noodles and preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius). Lay cooked noodles on a clean surface and place about 1/4 cup of the hummus-mixture on each noodle and spread it evenly. Roll up each lasagna noodle and place it seam-side down in the baking dish. Ladle the remaining 1 cup marinara sauce over the lasagna noodles. Add vegan cheese on top. Bake for 20-25 minutes and enjoy! . Follow the official @vegan_feature pages 🌿 . . . . #veganbowls #veganglutenfree #healthyvegan #eattherainbow #foods4thought #letscookvegan #healthyfoodshare #bestofvegan #feedfeedvegan #veganfood #whatveganseat #veganfoodshare #vegano #veganrecipes #vegetarianrecipes #veganinspo #vegan #lasagnarolls #lasagna #veganlasagna

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Instructions:

  1. Set the oven to 350 F degrees and prepare a baking pan or any kind of oven-proof casserole dish.
  2. Check out the instructions on the noodle packaging and start cooking the noodles.
  3. When the noodles are done, place them on a flat surface.
  4. Combine the ricotta cheese, cream cheese, chicken, and parmesan in a bowl and mix them all together.
  5. Top every noodle off with the mixture, then roll the noodles. Line them up in the baking dish.
  6. Use a pan to melt the butter, then when done include the flour. Cook for 1 minute, next include the milk.
  7. Cook until you don’t have any lumps in the sauce.
  8. Add in the parmesan cheese, pesto, salt, and pepper.
  9. Top off the lasagna rolls with the sauce and add more parmesan if you want.
  10. Bake the pesto lasagna rolls for 15 minutes and serve them while hot.