Tuesday, April 17, 2012

Pesto Lasagna Roll-Ups


  • 1 (16 ounce) package uncooked lasagna noodles
  • 1 pound mozzarella cheese, shredded
  • 1 (15 ounce) container low-fat ricotta cheese
  • 1/2 pound spicy Italian chicken sausage
  • 1/2 pound ground turkey
  • 1/2 cup fresh, chopped spinach
  • 2 cups grated Parmesan cheese
  • 6-8 oz. pesto sauce
  • 1 (20-28 ounce) fresh or jar marinara sauce


  1. Bring a large pot of lightly salted water to a boil. Boil lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
  2. Meanwhile, brown both the chicken sausage and ground turkey in saucepans.  Let cool.
  3. In a large mixing bowl, mix together grated cheese, ricotta cheese, chicken sausage and ground turkey, fresh spinach, and 1 cup Parmesan cheese.
  4. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of pesto sauce. Roll the noodle up tightly, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with marinara sauce and Parmesan cheese.
  5. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.
Cook's Note: The first time I made this dish, I did not use pesto sauce on the inside of the lasagna roll-ups, I used marinara sauce.  My husband loved the roll-ups so much that he asked me to make them again two weeks later.  I love pesto sauce, so I added that to the dish the next time and posted my recipe as such.  Enjoy!

1 comment:

  1. Yum! Made these tonight and the entire family enjoyed them.