Pesto Lasagna Rolls

published on 3 March, 2018 at 12:32
INGREDIENTS
Salt
Pepper
12 lasagna noodles
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1 egg
2 cups Ricotta
10oz frozen chopped spinach
2 1/2 cups Mozzarella
3/4 cup Parmesan
1 cup pesto
1 tbsp olive oil
Red pepper flakes

METHOD
Take and beat an egg in a big bowl,then add ricotta, drained spinach, some Mozzarella, some Parmesan, sauce Pesto, sprinkle with salt and pepper and mix until combine.
Cooked lasagna noodle place on the work surface and spread a ricotta mixture over each. Roll up the noodle, and as you make rolls, put them off for awhile.
Put unsalted butter in preheated pan, add flour and mix, then pour the whole milk and mix again. Sprinkle with salt and pepper, mix the sauce until thickening.
Cool lightly cooked sauce and mix with pesto. Spread an olive oil over a baking sheet, in the same way spread the sauce. Lay out rolls on the sheet and sprinkle with the rest of sauce, then sprinkle with some Mozzarella and with some Parmesan,cover with foil.
Bake at 210C/425F for 20 min.
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