Pesto Lasagna Rolls

The first time I ever had lasagna rolls was at Olive Garden. I absolutely loved them. I honestly thought it would be something hard to make, but it wasn’t at all. I really enjoyed preparing this recipe. I am proud of myself for being able to craft together lasagna rolls which in the end meant I am saving money and I am cutting the calories by eating at home! These are ofcourse different from the lasagna rolls at Olive Garden because it is strictly pesto.

I love pesto, fresh pesto. You can easily buy pesto ready-made from the grocery store or you can easily make it at home with fresh ingredients using basil leaves. The smell of basil leaves is something special. Basil is such a wonderful herb that it can be used in so many ways- for food or for healing. Check out 10 Ways to Use Basil Leaves.

Basil leaves don’t just come exuding a sweet, earthy aroma and pleasantly pungent flavor, but an impressive list of nutrients too. Vitamin K, essential for blood clotting, is one of them. … Other vitamins and minerals in basil include iron, calcium, manganese, magnesium, vitamin C and potassium. 

As for lasagna, I made them the old fashion way by boiling rather than the ones that come oven ready. You have to do it this way to be able to roll each. I recommend using wheat or macaroni. The flavor will still be there, no worries.

Here’s to the recipe…


2 cups fresh basil leaves

2 cloves garlic

3/4 cup Sargento Artisan Blends Shredded Parmesan Cheese, divided

3/4 cup olive oil

2 cups (15 ounces) Sargento Whole Milk Ricotta Cheese

1 cup (4 ounces) Sargento Shredded Reduced Fat Mozzarella Cheese

1 egg, beaten

1 cup diced zucchini

16 lasagna noodles, cooked, drained and cooled


  1. PREPARE pesto sauce in covered blender or food processor by processing basil with garlic until chopped. Add 1/2 cup Parmesan cheese; process until well mixed. With machine running, slowly add oil and continue processing until smooth. Set aside. In medium bowl, combine Ricotta and mozzarella cheeses, remaining 1/4 cup Parmesan cheese and egg; blend well. Fold in zucchini. 
  2. SPREAD 2 heaping tablespoons cheese mixture on each lasagna noodle. Roll up each nood individually and stand vertically in greased 11×7 inch baking dish. Pour pesto sauce over lasagna rolls; cover and bake at 350°F 40 minutes or untol bubbly and heated through. 



Source:  3 in 1 Vegetarian Cookbook (Favorite Brand Name 3 Books in 1)

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