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! 🙂 Seriously, if you want to know the vegetarian offerings in Charleston, South Carolina; Pensacola Beach, Florida; or Atlanta, Georgia, I’ve got you covered.

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.)

Pierce 2 sweet potatoes all over with a fork…

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

Let potatoes cool.

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

Mix very well with a fork…

or in the food processor.

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.

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

and loosely roll it up.

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

Cover with the remaining 1 cup of sauce…

and the mozzarella cheese.

Cover with foil and bake for 30 minutes.

Remove foil and bake for another 15 minutes.

Serve.

5.0 from 1 reviews

Cheesy Sweet Potato Pesto Lasagna Rolls

 

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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

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