Go Back
–+ servings
Pesto Lasagna Roll Ups decorative image for recipe

Pesto Lasagna Roll ups

Pesto lasagna roll ups made with pesto, mozzarella cheese and zucchini and topped with bechamel sauce, more pesto and parmesan cheese. You are going to love this mouthwatering twist on the classic lasagna!
Print Recipe Pin Recipe
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 40 minutes
Resting time: 30 minutes
Total Time: 3 hours 40 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: Bechamel, Homemade Pasta, Lasagna, Parmesan, Pesto
Difficulty: Moderate
Servings: 6
Calories: 648kcal

Ingredients

  • 1 ¼ cup 00 flour
  • ¼ cup durum flour
  • 3 units egg yolks
  • 1 unit egg

FOR THE BECHAMEL SAUCE

  • 16 fl oz milk whole
  • 4 tbsp butter
  • ⅓ cup flour
  • 1 tsp nutmeg

FOR THE PESTO

  • 5 cups basil leaves
  • 2 tbsp pine nuts
  • 1 cup Parmesan cheese
  • 4 tbsp pecorino
  • 4 cloves garlic
  • ½ cup olive oil extra virgin

ADDITIONAL INGREDIENTS

  • 2/3 cup Parmesan grated
  • 10 oz zucchini sliced horizontally
  • 5 oz mozzarella
US Customary - Metric

Instructions

STEP 1: Prepare the ragu’ sauce

  • Make the pesto blending all the ingredients together. Please refer to my pesto post for more.

STEP 2: Prepare the lasagna pasta sheets

  • Mix together the 00 flour and the semola. Make a wheel in the center and add 3 egg yolks and 1 full egg. Follow the procedure here.
  • The size of the lasagna sheets will depend on the size of your baking pan. For this recipe, I used a 9x9 inches pan, so I cut my lasagna into 9 x 3 inch. You will obtain 6 individual sheet that you will roll up, after you layered them as indicated in step 4.
  • Cook the lasagna sheet in salted boiling water, 2/3 minutes until al dente. Place them on a baking sheet, covered with parchment paper.

STEP 3: Make the bechamel sauce

  • Heat the butter in a saucepan over low heat. Add the flour, grated nutmeg and cook, stirring for about a minute. Remove from the heat and gradually add the milk.
  • Return the pan to the stovetop and simmer, stirring until the sauce thickens. Transfer it to a container and cover it with a plastic wrap until you will use it.

STEP 4: Make the lasagna roll ups

  • Take on of your lasagna sheets, put a layer of bechamel sauce, a layer of pesto sauce, add 2 slices of zucchini, add some mozzarella, add parmesan, finish off with more bechamel sauce and roll up.
  • Continue until you will finish all the ingredients.
  • Take a square or rectangular baking pan. Add some bechamel sauce. Palce all your rolls. Add more bechamel sauce, pesto and Parmesan on top.
  • Bake the lasagna in the oven at 375°F (180°C) for 45 minutes until the cheese has melted and formed a nice crust.
  • Allow the lasagna rolls to cool for 15 minutes so that it settles a bit, and then serve it. Enjoy it!

Nutrition

Serving: 6g | Calories: 648kcal | Carbohydrates: 40g | Protein: 24g | Fat: 45g | Sodium: 616mg | Potassium: 445mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1765IU | Vitamin C: 13mg | Calcium: 574mg | Iron: 3mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!