Simple Skillet Pesto Cheese Lasagna Roll Ups.
A great way to use pantry staples and frozen meat, AND...put a quick family-style dinner together in no time!
Foto: Half Baked Harvest
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
Steps
-
1. Preheat the oven to 425 degrees F.2. 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.3. 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.4. In a medium bowl, combine the ricotta, fontina, 1/2 cup pesto, and sun-dried tomatoes.5. 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.6. 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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 2 tablespoons | - | - |
| ground beef | 0.75 pound | - | - |
| red bell pepper | 1 | - | - |
| garlic | 2 cloves | - | - |
| 1 | - | - | |
| chopped fresh oregano | 1 tablespoon | - | - |
| fresh thyme leaves | 1 tablespoon | - | - |
| dried fennel seeds | 1 teaspoon | - | - |
| crushed red pepper flakes | 0.5 teaspoon | - | - |
| kosher salt and black pepper | - | - | - |
| uncooked lasagna noodles | 12 | - | - |
| whole milk ricotta cheese | 0.5 cups | - | - |
| shredded fontina cheese | 1 cup | - | - |
| basil pesto | 0.75 cup | - | - |
| sun-dried tomatoes | 0.5 cup | $0.75/kg | $0.09 |
| mozzarella | 4 ounces | - | - |
| fresh thyme or basil | - | - | - |
*Estimated market prices, may vary by region
Loading comments...