Now this is how we (lasagna) roll.
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Pesto Lasagna Rolls.
DISH THANKS TO FOOD NETWORK COOKING AREA.
Level: Easy.
Overall: 1 hr 20 minutes.
Active: 1 hr.
Yield: 6 to 8 portions.

Ingredients.

Kosher salt and freshly ground black pepper.
12 lasagna noodles.
2 tablespoons unsalted butter.
2 tablespoons all-purpose flour.
1 1/2 cups entire milk.
1 big egg.
2 cups whole milk ricotta.
One 10-ounce package frozen sliced spinach, thawed and squeezed dry.
2 1/2 cups shredded mozzarella.
3/4 cup grated Parmesan.
1 cup store-bought pesto.
1 tablespoon extra-virgin olive oil.
Crushed red pepper flakes, optional.

Directions.

Position an oven rack to the middle position and preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Prepare the lasagna noodles 1 minute longer than the plan instructions for al dente. The pasta should be tender enough that it will roll without splitting. Drain pipes well and rinse with cold water. Lay in a single layer on a baking sheet.

Meanwhile, melt the butter in a medium pan over medium heat. Include the flour and cook, stirring, till lightly toasted, about 2 minutes. Blend in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, up until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool somewhat.

Beat the egg in a big bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a big pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the somewhat cooled bechamel sauce.

Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish.

Lay half of the cooked lasagna noodles on a tidy work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and spray with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake up until the rolls are heated up through and the sauce is bubbling, about 20 minutes. Get rid of the foil and bake till the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if utilizing, and let mean 5 minutes before serving.

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Pesto Lasagna Rolls|Food Network.