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
Waldorf Salad with Chicken
Take me to the lesson... Waldorf Salad with Chicken Waldorf salad usually has mayonnaise. This lighter version brings out the flavors of the ingredients instead of masking them 4 cups mixed greens1 cup shredded chicken breast1/2 cup halved grapes1/2 cup sliced...
Moroccan Chickpea Stew
Take me to the lesson... Moroccan Chickpea Stew Moroccan Chickpea Stew is a hearty vegetarian dish that will fill your kitchen with a comforting spicy aroma. 1 tablespoon extra-virgin olive oil1 large yellow onion (chopped)2 cloves garlic (minced)1/2 teaspoon Kosher...
Black Bean Burritos
Take me to the lesson... Black Bean Burritos One of these burritos is perfect for me, but my husband can easily eat two and sometimes three. 4 large eggsKosher salt (to taste)1/3 cup ricotta cheese1 tablespoon canola oil=====1/3 cup shopped tomato1 15-ounce can black...
Recent Comments