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Our Favorite Pesto Lasagna Roll Ups (gluten-free)

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Sharing our favorite Pesto Lasagna Roll Ups recipe. They are gluten-free, easy to make and one our family’s favorite recipes to make. Filled with sauce, beef, pesto, and cheese.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: Serves 5-6 1x

Ingredients

Scale
  • 1/2 lb grass-fed beef (or any ground meat you want)
  • 20 ounces pasta sauce of choice, with 1/2 cup reserved for topping
  • 8 lasagna noodles (I used these gluten-free ones)
  • 1/2 cup pesto
  • 2/3 cup ricotta cheese
  • 1/3 cup mozzarella cheese, shredded
  • Basil for garnish

Instructions

  1. Warm a large skillet over medium heat and add the beef on top
  2. Cook over medium heat until ready, breaking the meat into smaller pieces with a wooden spoon
  3. Pour in the sauce and let it simmer together
  4. Bring a large pot of a water to a boil and cook the lasagna noodles per directions
  5. Drain and rinse in cold water and preheat oven to 375 degrees
  6. Assemble the roll ups by lay out the lasagna noodles on a cutting board
  7. Smear a little pesto across the noodle followed up a spoonful of the meat sauce mixture, sprinkle mozzarella cheese then a dollop of so of ricotta
  8. Roll up gently and place into an oval baking dish with the seam side down
  9. Repeat for remaining noodles
  10. Pour reserved space across and add extra cheese and pesto if desired
  11. Bake in oven for 18-20 minutes then broil for the last minute or so, so it gets all bubbly!
  12. Serve while warm

Notes

*Store leftovers in fridge for 5 days. You can also freeze this dish in a freezer-friendly container.

  • Author: Rachel
  • Category: Entree

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