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Vegetarian Lasagna Rolls With Pesto
Calories706 Kcal
Protein51 g
Fat27 g
Carbs77 g

Vegetarian Lasagna Rolls With Pesto

Italian cuisineVegan3900 min

Lasagna rolls or lasagna roll-ups are a growing food trend that is gaining popularity along with traditional layered lasagna. These vegetarian lasagna rolls are...

View ingredients & steps
Ingredients
  1. 4 medium sweet potatoes (about 2 pounds)
  2. 4 cups basil leaves (loosely packed, fresh)
  3. 4 cups spinach (loosely packed, fresh)
  4. 2 tablespoons pine nuts
  5. 2 tablespoons olive oil
  6. 5 cloves garlic
  7. Salt (to taste)
  8. 15 ounces part-skim ricotta
  9. 6 ounces mozzarella (grated)
  10. 1/3 cup Parmesan cheese
  11. Black ground pepper (to taste)
  12. 2 cups marinara sauce (tomato basil)
  13. 12 lasagna noodles
Directions
  1. Gather the ingredients.
  2. Preheat oven to 350 F.
  3. Poke sweet potatoes all over with a fork.
  4. Wrap each in a damp paper towel and microwave together on high, until fork-tender, 6 to 8 minutes total.
  5. When sweet potatoes are cool enough to touch, remove the skin.
  6. Meanwhile in a food processor, combine the basil, spinach, pine nuts, olive oil, and garlic to make the pesto.
  7. Blend until smooth.
  8. Add the ricotta, half of the mozzarella, the Parmesan cheese, and peeled sweet potatoes to the pesto in the food processor and process until smooth.
  9. Season to taste with salt and black pepper.
  10. Spread 3/4 cup of the tomato sauce onto the bottom of a 9- by 13-inch baking pan.
  11. Bring a pot of salted water to a boil, then add the lasagna noodles.
  12. Cook until just al dente.
  13. Using a pair of tongs, carefully remove the noodles from the cooking water and place them next to each other on a baking sheet or work surface.
  14. Divide the sweet potato filling onto the noodles and spread to cover them.
  15. Beginning at one end, loosely roll each noodle.
  16. Place the rolls, seam side down, into the baking pan with the tomato sauce, fitting them as snugly against each other as possible.
  17. Top with the remaining tomato sauce.
  18. Cover pan with aluminum foil and bake for 30 minutes.
  19. Remove foil, add remaining mozzarella cheese and then return to oven, uncovered, until cheese starts to brown, about 15 more minutes.
  20. Allow it to cool for at least five minutes before serving.
  21. Serve and enjoy!
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Baked Chicken Recipe With Pesto, Tomatoes, and Mozzarella
Calories737 Kcal
Protein73 g
Fat43 g
Carbs15 g

Baked Chicken Recipe With Pesto, Tomatoes, and Mozzarella

OtherNon-vegetarian1680 min

These chicken breasts are so simple to put together and bake but taste as if you spent hours in the kitchen. This recipe includes a homemade pesto but you can u...

View ingredients & steps
Ingredients
  1. For the Pesto:
  2. 1 cup basil leaves
  3. 1 clove garlic
  4. 3 tablespoons grated Parmesan cheese
  5. 2 tablespoons olive oil
  6. Salt and pepper (to taste)
  7. For the Chicken Bake:
  8. 3 chicken breast halves (each sliced horizontally to make 6 cutlets total)
  9. 3 to 4 tomatoes, or several small tomatoes or grape tomatoes (sliced)
  10. 1/2 to 3/4 cup shredded mozzarella cheese
Directions
  1. In a food processor, combine the basil, garlic, Parmesan cheese, and olive oil. Pulse until you have a fine pesto paste. Add salt and pepper to taste.
  2. Heat the oven to 400 F.
  3. Line a rimmed baking sheet with foil and lightly grease or spray with nonstick cooking spray. Arrange the chicken cutlets on the baking sheet.
  4. With a spoon or your fingers, spread 2 to 3 teaspoons of pesto on each chicken breast.
  5. Bake the chicken cutlets for 12 to 18 minutes, until cooked through. If the cutlets are thick, add a few minutes. If you're not sure, cut into the thickest cutlet to check. Remove from the oven.
  6. Turn the oven to broil.
  7. Top each cutlet with 2 to 3 slices of tomato and a few tablespoons of shredded mozzarella.
  8. Put under the broiler and broil for a few minutes, just until the cheese is melted.
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