Lasagna rolls with pesto from the oven

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Lasagna but very different! I love that, pouring familiar recipes into a new form. This way you can make something slightly different and surprising with the well-known ingredients.

Recently I was scrolling through Pinterest and came across so-called lasagna roll ups. And they looked so tasty and fun, I had to try that! So I started working on my own version of this. And that became these tasty lasagna rolls with a filling of zucchini, pesto and ricotta. The dish is therefore vegetarian, but you can also vary with other fillings by adding smoked salmon or Parma ham, for example. Or replace the zucchini with sauteed spinach or strips of grilled bell pepper. For a nice crunch I used walnut pieces in the filling, but you can also use pine nuts.

Something that really makes this dish delicious is the sauce. I made a very simple but very tasty tomato sauce with Heinz Tomato Frito and Heinz Tomato Cubes. The Heinz Tomato Frito is a velvety and rich sauce that consists of sun-ripened tomatoes with garlic and onion that have been simmered for 2.5 hours in sunflower oil. And the Heinz Tomato Cubes give the sauce a little more structure. By combining these two you get a perfect base for tomato sauce. I just added some Italian herbs and that’s it!

I also made an easy bechamel sauce that I drizzled over the lasagna rolls. This makes the oven dish extra creamy. And at the end there was of course some cheese on the dish. The result was a really delicious oven dish that also looked very nice. The casserole is for about 4 people, I ate 3 rolls myself. But if you have big eaters, they can probably eat 4. And bragging a second time is almost a guarantee :). Tip: delicious with a fresh salad.


1 pack Heinz Tomato Frito a 350 gr
1 pack Heinz Tomato Cubes a 390 gr
½ tablespoon Italian herbs
12 lasagne sheets
1 zucchini
Handful of walnuts
250 gr ricotta
100 gr pesto
Handful of grated cheese
Handful of basil leaves

Bechamel sauce:
20 gr butter
20 gr flour
200 ml whole milk
Pinch of black pepper


Boil the lasagna sheets in a large pan with water. Take them out after 3 minutes. If you use hard sheets, keep it on for a little longer. Let them drain and make sure you don’t put them on top of each other. Also preheat the oven to 200 degrees.

Heat the Heinz Tomato Frito and Heinz Tomato Cubes together with the Italian herbs in a pan and let it simmer gently. In another pan, heat the butter for the béchamel sauce. Add the flour and fry the roux for 3 minutes. Gradually add the milk and stir well with a whisk. Season the sauce with a pinch of black pepper.

Meanwhile, thinly slice the zucchini with a mandolin or cheese slicer. Take 2 lasagna sheets and fasten them together by overlapping the short side by 1 to 2 cm and ‘sticking’ it with a little ricotta. Spread the top of the sheet with a generous layer of ricotta. Place 2 to 3 slices of zucchini on top and spread a little pesto over it, some finely chopped walnuts and an occasional basil leaf. Then roll up the greased sheets, do this fairly tightly, but the ricotta should not be squeezed out. Cut the roll in half. Repeat this with the rest.

Then you can start making the casserole. Spread the tomato sauce over the bottom of an oven dish. Make sure you don’t have too large a bowl because you want the rolls to be in the sauce for a large part. Place the half rolls upright in this.

Drizzle the rolls with the bechamel sauce and sprinkle with some chopped walnuts and the grated cheese. Place the oven dish with lasagna rolls in the oven for about half an hour.

This article was produced in collaboration with Heinz.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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