Skillet Pesto Cheese Lasagna Roll Ups
From the Scheidlers:
Hey guys! Made these a couple days ago and the family LOVES!!!!! Thought I'd share. WE all really, really like pesto. I made this meatless and even the complainers when there is no meat typically (T and G) really loved these. I also just used 3C. prego and 5 tsp of italian spices and 2 tsp of minced garlic as my sauce instead of what she posted. Kyle couldn't find fontina, so we just used mozz in cheese filling. Sam's club jar of pesto.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3/4 pound ground beef, chicken, or ground spicy Italian sausage
- 1 red bell pepper, chopped
- 2 cloves garlic, minced or grated
- 1 (28 ounce) can crushed San Marzano tomatoes (or 3 cups tomato sauce)
- 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
- 1 teaspoon dried fennel seeds
- 1/2 teaspoon crushed red pepper flakes using more or less to your taste
- kosher salt and black pepper
- 12 uncooked lasagna noodles
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded fontina cheese
- 3/4 cup basil pesto homemade or store-bought
- 1/2 cup sun-dried tomatoes drained and chopped
- 4 ounces mozzarella, torn
- fresh thyme or basil, for serving
Directions
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Preheat the oven to 425 degrees F.
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Heat the olive oil in a large, oven safe skillet. When the oil shimmers, add the ground meat and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, garlic, oregano, thyme, fennel, crushed red pepper flakes, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Reduce the heat to low. Add the tomatoes and simmer 10 minutes or until the sauce thickens slightly.
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Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and run under cold water to stop the cooking.
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In a medium bowl, combine the ricotta, fontina, 1/2 cup pesto, and sun-dried tomatoes.
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To assemble, spoon about 2 tablespoons of the cheese mix down the length of the noodle. Roll into a coil and place each seam-side down in the skillet as you go, snuggling the roll into the sauce. Repeat with remaining noodles. Drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.
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Transfer the skillet to the oven and bake 15-20 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil and thyme, if desired. Enjoy!