Small-batch Lasagna Rollups with Sun-dried Tomato Pesto Recipe
Craving lasagna but don’t want to make a hugebatch? These small-batch lasagna roll-ups with sun-dried tomato pestoare a fun twist on a tried-and-true classic. Lasagna noodles are rolled up with creamy ricotta cheese, tangysun-dried tomato pesto, and baked in a rich tomato basil sauce and topped with gooeycheddar.
Servings: 2 people
Ingredients
For the lasagna roll ups
- ¼ cup Sun-dried tomato pesto homemade or store-bought
- 7 ounces Whole Milk Ricotta Cheese about half of a 15 ounce container
- 3-4 uncooked Lasagna Noodles
- 4 ounces cheddar cheese grated
- 1.5 cups Tomato Basil Sauce
For homemade tomato basil sauce
- 1 Tablespoons extra virgin olive oil
- 14 ounce can crushed San Marzano tomatoes or 1.5 cups tomato sauce
- ½ cup onion chopped
- 2 cloves garlic
- 1 Tablespoon tomato paste
- 1 Tablespoon fresh basil chopped, about 6-7 leaves (or 1 teaspoon dried)
- 1 Tablespoon fresh oregano or 1 teaspoon dried
- 1 Tablespoon fresh thyme leaves or 1 teaspoon dried
- Pinch crushed red pepper flakes using more or less to your taste
- Kosher salt
- ½ cup dry red wine
- 1 Tablespoon balsamic vinegar
Instructions
Instructions:
- Preheat oven to 350 degrees F.
Make the Tomato Sauce:
- Heat the olive oil in a skillet over medium heat. When the oil shimmers in the pan it is hot enough. Add the onion - cooking until it begins to soften. Reduce the heat to low add the garlic, tomato paste, oregano, thyme, basil, red pepper flakes and a pinch of salt. Cook until tomato paste begins to turn brown, about 5 minutes. Add red wine and let simmer for about 1 minute, long enough to loosen all the brown bits of goodness stuck to the pan. Now, add tomatoes and balsamic and simmer 10 minutes or until the sauce thickens slightly. Give it a taste and adjust the seasoning. Often, I add 1 Tablespoon of sugar to help with the acidity of the tomatoes.
Cook the noodles:
- Meanwhile, bring a large pot of salted water to boil and boil the noodles until al dente. Drain and run under cold water to stop the cooking. Toss with some olive oil, to keep from sticking to each other.
Assemble the roll-ups:
- In a medium bowl, combine ricotta cheese and ⅛ cup pesto; mix well. Spread 2 Tablespoons cup pasta sauce in bottom of a loaf pan.
- To assemble, spoon about 2 tablespoons of the ricotta mixture down the length of the noodle. Follow with a layer of about 2 teaspoons pasta sauce and a sprinkle of cheddar cheese. Roll up each lasagna noodle into a coil and place seam-side down into the pan, snuggling the roll into the sauce. Repeat with remaining noodles. Drizzle remaining 2 Tablespoons pesto, ½ cup pasta sauce, and sprinkle ½ cup cheddar cheese over the roll-ups. Cover with foil; bake for 30 minutes. Uncover; bake for an additional 5 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving.
Video
Notes
How to store: You can freeze any left-over homemade pasta in a sealed glass jar like a mason jar.
Make Ahead and Freeze: If you decide to double the recipe to make one for tonight and another to put in the freezer for another meal. Cover the loaf pan with plastic wrap, tightly and then wrap in aluminum foil. You will want to either defrost in the refrigerator overnight or if using a glass loaf pan, let it come to room temperature. We want to avoid any pans cracking when they hit the hot oven.