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Cheesy Sweet Potato Pesto Lasagna Rolls

July 4, 2014 By Tekesha 8 Comments

Cheesy Sweet Potato Pesto Lasagna Rolls

My brother-in-law is a vegetarian, so I am always on the lookout for cool vegetarian dishes that I can make when I see him and his family. He is very easy going about it and has no trouble finding things to suit his needs, but I can get a little obsessed about making sure he has enough options. I plan — actually “worry” is more accurate — to an absolutely absurd degree. As a result, even though I am not a vegetarian, I have a list of vegetarian friendly restaurants for every city I’ve been in with my brother-in-law. It’s ludicrous! ๐Ÿ™‚ Seriously, if you want to know the vegetarian offerings in Charleston, South Carolina; Pensacola Beach, Florida; or Atlanta, Georgia, I’ve got you covered.

Cheesy Sweet Potato Pesto Lasagna Rolls

As soon as I saw this recipe from Joanne of Eats Well With Others for Sweet Potato Spinach Pesto Lasagna Rolls, I had to make it. I love that it’s vegetarian, but not the standard grilled vegetables or tofu concoction. And I like that even though it uses sweet potatoes, it is savory rather than sweet! I’ve adapted it slightly from her original to scale down the amount and suit my tastes.

  • 8 lasagna noodles
  • 2 sweet potatoes
  • 1 cup ricotta cheese
  • 5 tbsp pesto
  • 1/2 cup shredded asiago cheese
  • 2 cups of tomato basil sauce, divided (I use Newman’s Own)
  • 1 cup of shredded mozzarella cheese
  • Salt and pepper

Preheat your oven to 350.

Add 1 cup of tomato basil sauce to the bottom of a baking dish. (I’m using an 8-inch round pan.)

Cheesy Sweet Potato Pesto Lasagna Rolls

Pierce 2 sweet potatoes all over with a fork…

Cheesy Sweet Potato Pesto Lasagna Rolls

wrap them in damp paper towels and microwave until cooked through, approximately 10 minutes.

Cheesy Sweet Potato Pesto Lasagna Rolls

Let potatoes cool.

In a large bowl, add sweet potato flesh, ricotta cheese, pesto, and asiago cheese.

Cheesy Sweet Potato Pesto Lasagna Rolls

Mix very well with a fork…

Cheesy Sweet Potato Pesto Lasagna Rolls

or in the food processor.

Cheesy Sweet Potato Pesto Lasagna Rolls

Season sweet potato mixture to taste with salt and pepper.

Boil 8 lasagna noodles in salted water until al dente, approximately 10 minutes.

Drain the noodles and lay them out on a baking sheet.

Cheesy Sweet Potato Pesto Lasagna Rolls

Spread some of the mixture (about 2 tablespoons) onto each cooked lasagna noodle…

Cheesy Sweet Potato Pesto Lasagna Rolls

and loosely roll it up.

Cheesy Sweet Potato Pesto Lasagna Rolls

Cheesy Sweet Potato Pesto Lasagna Rolls

Place the rolls seam-side down in the baking dish.

Cheesy Sweet Potato Pesto Lasagna Rolls

Cheesy Sweet Potato Pesto Lasagna Rolls

Cover with the remaining 1 cup of sauce…

Cheesy Sweet Potato Pesto Lasagna Rolls

and the mozzarella cheese.

Cheesy Sweet Potato Pesto Lasagna Rolls

Cover with foil and bake for 30 minutes.

Cheesy Sweet Potato Pesto Lasagna Rolls

Remove foil and bake for another 15 minutes.

Cheesy Sweet Potato Pesto Lasagna Rolls

Serve.

Cheesy Sweet Potato Pesto Lasagna Rolls

Cheesy Sweet Potato Pesto Lasagna Rolls

Cheesy Sweet Potato Pesto Lasagna Rolls

5.0 from 1 reviews
Cheesy Sweet Potato Pesto Lasagna Rolls
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Easy, vegetarian-friendly lasagna roll-ups filled with sweet potato, pesto and asiago cheese and baked in tomato basil sauce.
Author: Tekesha @ EatMoreFoodProject
Serves: 8
Ingredients
  • 8 lasagna noodles
  • 2 sweet potatoes
  • 1 cup ricotta cheese
  • 5 tbsp pesto
  • ½ cup shredded asiago cheese
  • 2 cups of tomato basil sauce, divided
  • 1 cup of shredded mozzarella cheese
  • Salt and pepper
Instructions
  1. Preheat oven to 350.
  2. Add 1 cup of tomato basil sauce to the bottom of a baking dish. (I'm using an 8-inch round pan.)
  3. Pierce 2 sweet potatoes all over with a fork, wrap them in damp paper towels and microwave until cooked through, approximately 10 minutes.
  4. Let potatoes cool.
  5. In a large bowl, add sweet potato flesh, ricotta cheese, pesto, and asiago cheese.
  6. Mix very well with a fork or in the food processor.
  7. Season sweet potato mixture to taste with salt and pepper.
  8. Boil 8 lasagna noodles in salted water until al dente, approximately 10 minutes.
  9. Drain the noodles and lay them out on a baking sheet.
  10. Spread some of the mixture (about 2 tablespoons) onto each cooked lasagna noodle and loosely roll it up.
  11. Place the rolls seam-side down in the baking dish.
  12. Cover with the remaining 1 cup of sauce and the mozzarella cheese.
  13. Cover with foil and bake for 30 minutes.
  14. Remove foil and bake for another 15 minutes.
  15. Serve.
Notes
I know that a serving size of 1 roll seems ridiculous, but these are surprisingly filling!
Nutrition Information
Calories: 334 Fat: 16 Carbohydrates: 34 Sugar: 7 Sodium: 663 Protein: 14
3.2.1303

ย 

Filed Under: Vegetarian

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Comments

  1. Joanne says

    July 4, 2014 at 8:24 AM

    I’m so glad you enjoyed these! They were the first meal I ever made for my fiance and still remain a favorite!

    Reply
    • Tekesha says

      July 4, 2014 at 8:07 PM

      Hi Joanne! Thanks so much for visiting my site and for the WONDERFUL recipe!

      Reply
  2. Baby June says

    July 4, 2014 at 9:53 PM

    Those look delicious! Love the use of sweet potatoes, those are my favorite. ๐Ÿ™‚

    Reply
    • Tekesha says

      July 5, 2014 at 9:15 AM

      Thanks!! It was my first time doing something savory with sweet potatoes and I loved it! ๐Ÿ™‚

      Reply
  3. Rupert and Delrose Brown says

    July 7, 2014 at 7:49 AM

    I’m not a vegetarian and I’d love to try that recipe. I was very impressed that you gave Joanne credit for her recipe and she actually visited your site and commented. We’re so proud of you our Precious Daughter!

    Reply
    • Tekesha says

      July 9, 2014 at 9:07 AM

      Thanks Mom! ๐Ÿ™‚

      Reply
  4. Maggie says

    October 25, 2015 at 7:36 PM

    I love these! This is a go to recipe for me. I buy a bunch of pesto and divide it up.

    Now to make up for not having looked at all the other yummy recipes.

    Reply
    • Tekesha says

      October 25, 2015 at 7:43 PM

      Thanks, Maggie!! That’s an excellent idea! ๐Ÿ™‚

      Reply

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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