Cashew Pesto Lasagna Roll Ups

Discover my delightful and nutritious Cashew Pesto Lasagna Roll Ups! A unique healthier twist on the classic layered lasagna! Each roll promises a burst of color, flavor, and texture.

Prep:
45
minutes
Cook:
30
minutes
TOtal:
75
minutes

Ingredients

For the Cashew Pesto: 

  • 2 Cups fresh basil leaves, packed
  • ½ Cup raw cashews
  • 2 Garlic cloves
  • ⅓ Cup good quality extra virgin olive oil
  • ⅓ Cup water
  • ⅓ Cup freshly grated parmesan
  • ¼ TSP black pepper
  • ½ TSP salt
  • Fresh lemon juice from half of a lemon + lemon zest

For the Lasagna Roll Ups: 

  • 1 Package lasagna noodles, cooked
  • 1-2 Cups Mozzarella cheese, freshly grated
  • Cashew Pesto
  • Grated zucchini, patted dry/water removed
  • Arugula leaves
  • Cottage cheese
  • Freshly grated parmesan cheese

Instructions

  1. Prepare a rectangle baking dish with nonstick cooking spray. Preheat the oven to 350 degrees. Set your dish aside.
  2. Pluck your basil leaves from their stems. Measure out 2 cups packed and place in your food processor.
  3. Add your cashews, garlic cloves, olive oil, water, grated parmesan cheese, black pepper, salt and lemon juice. Place the lid on top of your food processor and mix until well blended. Set aside. NOTE: reserve ½ Cup pesto for the bottom of the pan and to drizzle on top before baking.
  4. Bring a pot of salted water to a boil. Once boiling add your lasagna pasta noodles and cook until al dente. Carefully, drain or scoop out the noodles when they are done and lay them flat and let them cool down on parchment paper.
  5. Freshly grate your mozzarella cheese. Set aside. Freshly grate your zucchini, set aside.
  6. To assemble your lasagna roll ups, carefully lay 1 of your cooked lasagna sheets down flat, scoop 2 TBSP cottage cheese and spread it to cover the full lasagna sheet, followed by 1 TBSP pesto mixture and spread evenly on your flat lasagna sheet, top with ½ -1 TBSP grated zucchini and then a few arugula leaves. Spread evenly over the pesto and top with freshly grated mozzarella cheese. Carefully roll one end of the lasagna sheet to the other end to make a nice pesto lasagna roll. Repeat with remaining lasagna sheets.
  7. Place each pesto lasagna roll in your baking dish vertically, so the side of the roll is facing up Sprinkle with mozzarella cheese and freshly grated parmesan cheese. Drizzle with a little bit of pesto if you have any left oveer. Cover with foil and bake at 350 for 25-30 minutes.
  8. When done, remove from heat and let cool. Serve right away. NOTE: you can serve these with your favorite red or white sauce as well or enjoy as is!
  9. ENJOY!