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Simple Skillet Pesto Cheese Lasagna Roll-Ups Recipe
Ash Tyrrell

Simple Skillet Pesto Cheese Lasagna Roll-Ups Recipe

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.