Pesto Ricotta Lasagna Rolls with Cherry Tomato Sauce
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.
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 25 min
Servings
12 servings
Ingredients
cherry tomato sauce
- 1/3 cupextra-virgin olive oil
- 2 poundscherry tomatoes
- 4 teaspoonsdried oregano
- 4 teaspoonssugar
- 2 teaspoonsKosher salt
- 1 teaspoonfreshly ground black pepper
ricotta pesto filling
- 1 poundfresh ricotta cheese
- 3/4 cupfresh basil pesto
- 1 teaspoonKosher salt
- =====noodles=====
- 12 extra-wide lasagna noodles
assembly
- 3 large slicing tomatoes (sliced into 24 thin slices)
- Kosher salt and freshly ground black pepper
- 1/2 poundcherry tomatoes (halved and set aside)
- 1/2 cupfinely grated Parmesan cheese
- =====
- 1 handful fresh basil leaves -- optional (optional)
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
Heat the oil in a high-sided large skillet or Dutch oven over high heat. Add 2 pounds of cherry tomatoes and cover tightly. (They will spatter.) Cook, shaking the pan frequently for . The tomatoes need to brown and break down. Reduce the heat to medium, uncover the pan, and pop the tomatoes with a wooden spoon. Stir in the oregano, sugar, salt, and freshly ground black pepper. Cook for one more minute; set aside.
- 3
- 4
Combine the ricotta, pesto, and salt in a bowl; set aside.
- 5
- 6
Cook the lasagna noodles according to package directions.
- 7
- 8
Preheat the oven to 425ºF. Lightly oil a 9x13-inch baking dish. Spread half of the cherry tomato sauce on the bottom of the dish.
- 9
Lay all of the lasagna noodles out on a work surface. Divide the ricotta pesto mixture equally between the noodles and spread the mixture out on each noodle. Place two slices of sliced tomato on each and carefully roll the noodles up—season with salt and pepper. Place the rolls, seam down, and side by side, in the baking dish. Cover the rolls with the remaining sauce and arrange the halved cherry tomatoes on top.
- 10
Cover the dish tightly with foil and bake for .
- 11
Remove the pan from the oven and remove the foil, sprinkle evenly with the Parmesan, and return to the oven to bake for an additional . Cool the rolls for , uncovered; garnish with fresh basil leaves and serve.