Recipe for Pesto Vegetarian Lasagna Rolls
Lasagna rolls, a rising trend in food, are becoming increasingly popular alongside the classic layered lasagna. This vegetarian version features a blend of fresh basil pesto and sweet potatoes, offering a hint of sweetness appealing to vegetarian kids. However, with the addition of pesto, ricotta, and fresh spinach, it's equally enjoyable for adults. This rolled lasagna recipe, showcasing North Carolina Sweet Potatoes, is a hit for the entire family.
Benefits of the Human Body
While they may not directly impact the human body's benefits, a dish like this, rich in vegetables and herbs, can contribute to overall health. The dish could potentially offer nutrients from ingredients like spinach, sweet potatoes, and fresh basil pesto. These ingredients might contain vitamins, minerals, and antioxidants beneficial for bodily functions, such as supporting the immune system, improving digestion, and providing essential nutrients for overall well-being. However, specific health benefits would depend on the individual ingredients and their nutritional content.
Ingredients
- 4 medium sweet potatoes (about 2 pounds)
- 4 cups basil leaves (loosely packed, fresh)
- 4 cups spinach (loosely packed, fresh)
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 5 cloves garlic
- Salt (to taste)
- 15 ounces part-skim ricotta
- 6 ounces mozzarella (grated)
- 1/3 cup Parmesan cheese
- Black ground pepper (to taste)
- 2 cups marinara sauce (tomato basil)
- 12 lasagna noodles
Steps to Make It
01. Collect all the necessary ingredients.
02. Preheat the oven to 350°F (175°C).
03. Pierce the sweet potatoes all over using a fork.
04. Wrap each sweet potato in a damp paper towel and microwave them together on high until they're easily pierced with a fork, about 6 to 8 minutes.
05. Once the sweet potatoes have cooled enough to handle, peel off the skin.
06. Meanwhile, in a food processor, combine basil, spinach, pine nuts, olive oil, and garlic to create the pesto.
07. Blend the ingredients until they form a smooth mixture.
08. Add ricotta, half of the mozzarella, Parmesan cheese, and peeled sweet potatoes to the pesto in the food processor. Process until the mixture becomes smooth.
09. Season with salt and black pepper according to your taste.
10. Spread 3/4 cup of the tomato sauce at the bottom of a 9x13-inch baking pan.
11. Bring a pot of salted water to a boil and cook the lasagna noodles until they're just firm to the bite (al dente).
12. Using tongs, carefully remove the noodles from the water and lay them out on a baking sheet or work surface.
13. Divide the sweet potato filling evenly among the noodles, spreading it to cover.
14. Starting from one end, gently roll up each noodle.
15. Place the rolled noodles, seam side down, into the baking pan with the tomato sauce, arranging them snugly.
16. Top the rolls with the remaining tomato sauce.
17. Cover the pan with aluminum foil and bake for 30 minutes.
18. Remove the foil, sprinkle the remaining mozzarella cheese on top, and return to the oven, uncovered, until the cheese begins to brown, around 15 more minutes.
19. Let it cool for at least five minutes before serving.
20. Serve and enjoy your meal!
| Nutrition Facts (per serving) | |
|---|---|
| 706 | Calories |
| 27g | Fat |
| 77g | Carbs |
| 51g | Protein |
