Simple Skillet Pesto Cheese Lasagna Roll-Ups Recipe | Cheesy Delight
I recently made these skillet pesto cheese lasagna roll-ups, and let me tell you, they were a hit! The combination of creamy ricotta, savory pesto, and tangy sun-dried tomatoes wrapped in tender lasagna noodles is simply irresistible.
I actually found some inspiration from dishes like 4 Cheese Sage Pesto Florentine Lasagna when experimenting with flavors. Plus, cooking them in a skillet makes cleanup a breeze. Whether you’re planning a cozy dinner or entertaining guests, this dish is sure to impress.
Ingredients
- 2 tablespoons extra virgin olive oil
For sautéing the vegetables and adding a rich flavor base. - 3/4 pound ground beef, chicken, or spicy Italian sausage
Choose your preferred protein; ground beef offers a hearty flavor, while chicken provides a lighter option. You can also try recipes like Baked Ziti with Sausage Recipe for more ideas with sausage. - 1 red bell pepper, chopped
Adds sweetness and color to the dish. - 2 cloves garlic, minced or grated
Infuses the sauce with aromatic depth. - 1 (28 ounce) can crushed San Marzano tomatoes (or 3 cups tomato sauce)
San Marzano tomatoes are known for their sweet flavor and low acidity, making them ideal for sauces. - 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
Provides a robust herbal note. - 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
Offers a subtle earthy flavor. - 1 teaspoon dried fennel seeds
Imparts a mild anise-like taste that complements the other herbs. - 1/2 teaspoon crushed red pepper flakes
Adjust to taste for a hint of heat. - Kosher salt and black pepper
Essential for seasoning the sauce. - 12 uncooked lasagna noodles
No need to pre-cook; they will soften as they bake in the sauce. - 1 1/2 cups whole milk ricotta cheese
Provides a creamy and mild filling. - 1 cup shredded fontina cheese
Melts beautifully and adds a nutty flavor. - 3/4 cup basil pesto (homemade or store-bought)
Brings a fresh, herby zing to the dish. - 1/2 cup sun-dried tomatoes, drained and chopped
Contributes a tangy and slightly sweet taste.
Note: This recipe serves approximately 6 people.
Variations
- Dairy-Free: Substitute ricotta and fontina with dairy-free cheese alternatives.
- Vegetarian: Use plant-based sausage or omit the meat entirely for a vegetarian version.
- Spicy Kick: Incorporate spicy Italian sausage or add extra crushed red pepper flakes to the sauce.
- Add Greens: Mix in some spinach or kale to the ricotta filling for added nutrition. You can find more pasta inspiration in our Pasta Recipes section.
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
Equipment You Need
- Large skillet: For cooking the sauce and assembling the roll-ups.
- Large pot: To boil the lasagna noodles.
- Mixing bowls: For preparing the ricotta filling.
- Wooden spoon: To stir the sauce and meat mixture.
- Knife and chopping board: For chopping vegetables and herbs.
How to Make Simple Skillet Pesto Cheese Lasagna Roll-Ups?
Step 1: Prepare the Skillet Sauce
Heat olive oil in a large skillet over medium heat. Add the ground meat and cook until browned. Stir in the chopped bell pepper and garlic, cooking until softened.
Pour in the crushed tomatoes, oregano, thyme, fennel seeds, and red pepper flakes. Season with salt and pepper. Let the sauce simmer while you prepare the noodles and filling.
Step 2: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
Step 3: Prepare the Ricotta Filling
In a mixing bowl, combine the ricotta cheese, shredded fontina, basil pesto, and chopped sun-dried tomatoes. Season with salt and pepper to taste. Mix until well combined.
Step 4: Assemble the Roll-Ups
Spread a thin layer of the ricotta mixture onto each lasagna noodle. Roll up the noodles and place them seam-side down in the skillet with the simmering sauce. Repeat with the remaining noodles.
Step 5: Bake the Roll-Ups
Cover the skillet with a lid or aluminum foil. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly. Remove the cover and bake for an additional 5 minutes to allow the top to brown slightly.
Additional Tips for Making This Recipe Better
- Use Fresh Herbs: Fresh oregano and thyme enhance the flavor of the sauce.
- Grate Cheese Yourself: Freshly grated cheese melts better and has a superior taste compared to pre-shredded varieties.
- Don’t Overcrow the Skillet: Ensure the roll-ups are snug but not packed too tightly to allow for even cooking.
- Let It Rest: Allow the dish to rest for a few minutes after baking to set the sauce and make serving easier.
How to Serve Simple Skillet Pesto Cheese Lasagna Roll-Ups?
Serve these roll-ups directly from the skillet for a rustic presentation. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.
You can also enjoy similar pasta dishes from our Pasta Recipes collection for variety. Accompany the dish with a side of garlic bread and a crisp green salad for a complete meal.
Nutritional Information
Each serving contains approximately:
- Calories: 608 kcal
- Protein: Varies based on meat choice
- Carbohydrates: Approximately 60g
- Fat: Approximately 30g
Make-Ahead and Storage
Make-Ahead: Assemble the lasagna roll-ups and refrigerate them uncooked for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze assembled but unbaked roll-ups on a baking sheet until solid, then transfer to a freezer-safe container. Bake from frozen, adding additional time as needed.
Why You’ll Love This Recipe?
This dish is a delightful twist on traditional lasagna, offering several appealing features:
- Easy to Prepare: No layering required; simply roll, bake, and enjoy.
- Customizable: Adapt the recipe to suit dietary preferences and available ingredients.
- Comforting Yet Light: Combines the comforting elements of lasagna with a lighter, fresher profile.
- Family-Friendly: A dish that both adults and children will love.
- One-Pan Meal: Minimal cleanup with everything cooked in a single skillet.
Simple Skillet Pesto Cheese Lasagna Roll-Ups Recipe
Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add the ground meat and cook until browned. Stir in the chopped bell pepper and garlic, cooking until softened. Pour in the crushed tomatoes, oregano, thyme, fennel seeds, and red pepper flakes. Season with salt and pepper. Let the sauce simmer while you prepare the noodles and filling.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
- In a mixing bowl, combine the ricotta cheese, shredded fontina, basil pesto, and chopped sun-dried tomatoes. Season with salt and pepper to taste. Mix until well combined.
- Spread a thin layer of the ricotta mixture onto each lasagna noodle. Roll up the noodles and place them seam-side down in the skillet with the simmering sauce. Repeat with the remaining noodles.
- Cover the skillet with a lid or aluminum foil. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly. Remove the cover and bake for an additional 5 minutes to allow the top to brown slightly.
Notes
- Use Fresh Herbs: Fresh oregano and thyme enhance the flavor of the sauce.
- Grate Cheese Yourself: Freshly grated cheese melts better and has a superior taste compared to pre-shredded varieties.
- Don’t Overcrow the Skillet: Ensure the roll-ups are snug but not packed too tightly to allow for even cooking.
- Let It Rest: Allow the dish to rest for a few minutes after baking to set the sauce and make serving easier.
