Pesto Spinach Lasagna Roll Ups
Sponsored by Frigidaire Gallery®.
Oh, have I got a treat for you! These pesto spinach lasagna roll ups are going to knock your socks off! I’m telling you, they are AH-MAZ-ING! Ok, ok, enough of me going on and on about how delicious they are. This recipe, although it looks a little difficult, is so easy to prepare. They can be made 2 different ways, rolled and covered with sauce OR breaded (like shown above) to make a crunchy, yummy treat. Both are equally delectable! What makes this recipe even better is that they freeze up perfectly, making a quick and easy meal that your family will rave about! I can’t wait for you to try it!
Pesto Spinach Lasagna Roll Ups
Ahhh, lasagna noodles, aren’t they so pretty with their little ruffles? I just love them!
You will start off by boiling the lasagna noodles in a large stockpot according to the directions on the package. Once they cooked to al dente, drain and rinse them in cold water. Return the noodles back to the pot and cover with a lid so they won’t dry out while you’re rolling.
Next, in a medium sized bowl, mix together the blanched spinach (make sure to squeeze all the excess water from your spinach, excess water will ruin this recipe) parmesan cheese, mozzarella cheese, pesto, and 1 egg. A little note about pesto…if you’ve never tried it, your taste buds are really missing out. It’s such a simple and delicious sauce that adds a kick of flavor to pastas, sandwiches, grilled meat…the list goes on and on. You’ve gotta give it a try…soon! **now stepping off my pesto soapbox**
Lay the lasagna noodles flat on a cutting board. Scoop 3 heaping teaspoons of the filling on each noodle (one in the middle and on each end) and spread evenly.
Roll up the noodle from one end to the other, tight enough that it stays rolled up, but not too tight that you squish out all the filling (it may take a couple tries…but you’ll get the hang of it).
Now, you have 2 options:
1) You can remove the partially frozen roll-ups from the freezer, place them in a large, freezer safe zip lock bag and back in the freezer they go until you are ready to eat. They can either be heated up individually in the microwave for 1 1/2 minutes each or you can heat a whole batch of them according to the instructions below.
2) Or go on to the breading stage for super yummy, crunchy roll ups!
By the way, you don’t have to have a huge freezer like me to make freezer meals but it sure is nice! I love my Frigidaire Gallery® All Freezer and Frigidaire Gallery® All Refrigerator appliance set as I have so much more space than before to store all my groceries and freezer meals. Having this much freezer space makes freezer meal cooking day so much easier as I have room to flash freeze whole cookie sheets full of food items and separate the meals onto different shelves so they freeze faster, thereby having less chance of freezer burn. Having this freezer helps me to save time, energy and keep organized. Allowing me to spend more time with my family during the dinner hour.
Breading Freezer Preparation:
While you are flash freezing your batch of pesto spinach lasagna roll ups, you will need to prepare 3 bowls for breading and dredging. In the first bowl, beat together eggs and milk. In the next bowl, combine flour and salt. In the third bowl, mix together bread crumbs, flour, basil, oregano, pepper and salt.
Remove the partially frozen roll ups from the freezer and, working one at a time, lightly coat with flour, then dip into the egg wash, and lastly coat with the bread crumb mixture. Place each roll up back on the same cookie sheet. Once they all have been coated, place the cookie sheet back into the freezer for at least 30 minutes.
After the 30 minutes, place them all in a large, freezer safe zip lock bag until ready to eat.
Breaded Cooking Instructions (from frozen)
Place on a parchment lined cookie sheet at least a half an inch apart (I usually fit a dozen per sheet). Bake at 425˚ for 20-25 minutes or until golden brown and crispy. Serve with a side of my yummy pizza sauce (marinara works, too) or alfredo sauce for dipping.
Oh yeah, dig right in!
Unbreaded Cooking Instructions (from frozen)
These pesto spinach lasagna roll ups are one of my favorite recipes! They are so delicious, I hope your family enjoys them as much as we do!
Below is a printable recipe card for your convenience.
- 1 Box Lasagna Noodles about 15 noodles
- 10 Oz . Fresh Spinach blanched, minced, and squeezed dry
- 1/4 cup Parmesan Cheese shredded
- 1/4 cup Mozzarella Cheese shredded
- 6 oz . Basil Pesto I love Kirkland brand
- 1 Egg
- 1 cup Bread Crumbs
- 1/2 cup Flour divided in half
- 1 tsp . Salt divided in half
- 1/4 tsp . Oregano
- 1/4 tsp . Basil
- tsp ½ . Pepper
- 1 Egg beaten
- 1 Tbsp . Milk
In a large stockpot bring water to a boil, add noodles, boil until al dente. Strain, rinse with cold water and return to pot with lid on so they don't dry out while rolling.
In a medium sized bowl, mix together spinach (remember to squeeze the blanched spinach before and after mincing. Excess water will ruin this recipe) parmesan, mozzarella, pesto, and 1 egg.
On a cutting board, lay out a noodle and scoop 3 heaping tsp. of spinach pesto mixture onto the noodle, one in the middle and one on either end, spread around evenly, and then roll up from one end of the other. Tight enough that it stays rolled but not so tight that you squish out the filling. This may take a couple tries. Then place on a parchment lines cookie sheet.
Once your cookie sheet is filled with roll up, make sure they aren't touching. Flash freeze for 20 minutes.
*Now you have two options. You can 1: remove partially frozen roll-ups from the fridge and place into a freezer bag as is and freezer until ready to use. These can be heated up individually in the microwave for 1 ½ minutes each, or you can cook according to the instructions below, or 2: Go on to the breading stage for yummy, crunchy roll ups.
While you are flash freezing the roll ups; get three bowls for dredging and breading.
In one bowl place 1 egg and 1 Tbsp. milk, beat well.
In Second bowl place 1/4 cup flour and 1/2 tsp. of salt, mix.
In third bowl, mix bread crumbs, 1/4 cup flour, basil, oregano, pepper, and 1/2 tsp. salt.
Remove partially frozen roll ups from freezer. Working one at a time, placing back on the same cookie sheet when done with each one, lightly coat roll up with flour, then dip in egg wash, and then coat with bread crumbs. Once all are coated, place back in the freezer for at least 30 minutes.
Place in a freezer bag and store in freezer until ready to eat.
Place on a parchment lined cookie sheet at least half an inch apart. I usually use a dozen per cookie sheet. Bake at 425 degrees for 20-25 minutes. Serve with a side of marinara or Alfredo for dipping.
Place in a rectangle 13x9 pan. They can be touching in the pan, or placed slightly apart for easier serving. Cover with a white sauce or marinara and bake at 350 degrees for 40 minutes.