Pesto Spinach Lasagna Roll Ups

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.

– 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

Basic Lasagna Roll Up Ingredients

Boil 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.

Mix together the blanched spinach, parmesan cheese, mozzarella cheese, pesto, and 1 egg.

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.

Place all the rolls onto a cookie sheet lined with parchment paper, leaving a little space between each one.

– 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 – 1/2 tsp Pepper – 1 Egg beaten – 1 Tbsp Milk

Additional Ingredients for Breaded Crunchified Lasagna Roll Ups:

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.

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.

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