By: Chef Laura Bonicelli
Basil Ricotta Lasagna Rolls with Cherry Tomato Sauce is a fresh twist on traditional lasagna. Aside from the beautiful, fresh flavors, the individual rolls elevate lasagna from a family-style casserole to an elegant plate centerpiece.
Buy your ingredients at your favorite Farmers Market!
about Lasagna Rolls
The Basil Ricotta Lasagna Rolls recipe starts with the sauce. I started making cherry tomato sauce as a quick pasta sauce for last-minute meals but soon realized it had much more merit than just a way to use up waining cherry tomatoes. Although I’m proud to say, I never waste a single cherry tomato. Using high heat chars the tomatoes, brings out their sweetness. While you don’t get to wander too far away from the stove, the sauce goes together very quickly.
Of course, I’m going to tell you to use fresh homemade ricotta and pesto, but for the next best possibility, buy from a deli that makes theirs fresh. I keep a stash of summer basil pesto in my freezer that usually takes me to February (it’s a lot of pesto, but I never throw basil away either).
putting Pesto Ricotta Lasagna Rolls together
I decided to add fresh tomato slices into the rolls to add another tomato dimension to the dish. They can be tricky to roll because the tomatoes tend to slide away, so make sure you get the first one to roll up, then it gets easier.
There is no egg in the filling; the baking is to meld the ingredients and, of course, make them hot. Because the rolls are individual, these rolls are a great candidate for freezing in smaller containers to pull out for dinner when you need them. Baking time from frozen will be roughly the same as the time in the recipe.
Don’t Forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
I hope you love this recipe!
If you want more recipes, Join The Club!!!
Looking for something to serve with your Lasagna Rolls? Try these recipes:
Shaved Cucumber and Honeydew Greek Salad
Step by Step Instructions
More Recipes
Asparagus Bundles
Take me to the recipe... Asparagus Bundles An easy dish to prepare ahead and pop in the oven right before serving. 24 asparagus spears1/3 pound piece Emmentaler (cut into 16 strips)Kosher salt and freshly ground black pepper3 tablespoons extra-virgin olive oil8 slices...
Potato Leek Gratin
Take me to the lesson... Potato Leek Gratin Potato Leek Gratin is an elegant side dish with the unique combination of the leeks, thyme, and Gruyere cheese. 4 medium yukon gold potatoes (peeled and sliced thin with a mandolin)1 large leek (white and light green part...
Lemon Pasta
Take me to the lesson... Lemon Pasta Lemon Pasta is a favorite of the Bonicelli family, and one of Chef Bonicelli's signature dishes. 1 pound fresh linguini or angel hair pasta======1/4 cup unsalted butter1 cup heavy cream1/4 cup lemon juice (freshly squeezed)1...
Recent Comments