https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Simple_Skillet_Pesto_Cheese_Lasagna_Rollups 2026-04-04T04:44:19Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Simple_Skillet_Pesto_Cheese_Lasagna_Rollups&diff=3346&oldid=prev 2020-05-09T21:35:33Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=30 min |CookTime=~30 min |Source=[https://www.halfbakedharvest.com/pesto-cheese-lasagna-roll-ups HalfBakedHarvest.com] |Yield=6 servings |Rating={{un...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=30 min<br /> |CookTime=~30 min<br /> |Source=[https://www.halfbakedharvest.com/pesto-cheese-lasagna-roll-ups HalfBakedHarvest.com]<br /> |Yield=6 servings<br /> |Rating={{unrated}}<br /> }}<br /> === Ingredients ===<br /> * 2 tablespoons extra virgin olive oil<br /> * 3/4 pound ground beef, chicken, or ground spicy Italian sausage<br /> * 1 red bell pepper, chopped<br /> * 2 cloves garlic, minced or grated<br /> * 1 (28 ounce) can crushed San Marzano tomatoes (or 3 cups tomato sauce)<br /> * 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)<br /> * 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)<br /> * 1 teaspoon dried fennel seeds<br /> * 1/2 teaspoon crushed red pepper flakes using more or less to your taste<br /> * kosher salt and black pepper<br /> * 12 uncooked lasagna noodles<br /> * 1 1/2 cups whole milk ricotta cheese<br /> * 1 cup shredded fontina cheese<br /> * 3/4 cup basil pesto homemade or store-bought<br /> * 1/2 cup sun-dried tomatoes drained and chopped<br /> * 4 ounces mozzarella, torn<br /> * fresh thyme or basil, for serving<br /> <br /> === Preparation ===<br /> Preheat the oven to 425 degrees F.<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> In a medium bowl, combine the ricotta, fontina, 1/2 cup pesto, and sun-dried tomatoes.<br /> <br /> 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.<br /> <br /> 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!<br /> <br /> [[Category:Main Dish]]<br /> [[Category:Pasta]]<br /> [[Category:Ground Beef]]</div>

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