Lasagna Roll Ups with Herbed Sweet Pea Sauce
Neon green sauce, anyone?
Yes, let's get it out of the way - the color of this recipe is just a little intense. Now let's get past that because this flavorful, comforting spring dish most definitely needs to be enjoyed by all. That very green sauce is the star of the recipe which certainly says a lot since we're dealing with three cheese stuffed pasta!
Do you see that cheese pull surrounded by the green sauce to end all green sauces? YUM!
The sauce is created by blending together a basic white sauce with green flavor powerhouses - peas, parsley and basil. The result is a creamy, bright herb sauce that screams spring. All the flavors of the ingredients are recognizable in the sauce, working together without one flavor overpowering the rest. The pasta is stuffed with three cheeses and sauteed asparagus. I originally made the roll ups without asparagus and as I ate it I couldn't help thinking how perfectly asparagus would work with the flavors of the sauce. Of course, I added it in the next iteration but feel free to leave it out, if desired!
Lasagna Roll Ups with Herbed Sweet Pea Sauce
Three cheese stuffed pasta topped with a creamy, bright herb sauce packed with green flavor powerhouses - peas, parsley and basil
Serves: 7 - 9
- 4 tablespoons butter
- 1/4 cup (31 grams) all purpose flour
- 2 cups whole milk, warmed
- 1/4 + 1/3 cup grated Parmesan cheese, separated
- 2 cups cooked peas
- 1 cup + 1/2 cup fresh parsley leaves, separated
- 1/2 cup fresh basil leaves
- Zest of one lemon
- 1 pound asparagus, halved lengthwise and cut into 1 inch pieces
- 1 pound lasagna noodles
- 2 pounds ricotta cheese
- 4 cups shredded mozzarella cheese
- 1 egg
- Salt and pepper, for seasoning
- Preheat the oven to 375 degrees
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions. Set aside
- While the noodles are cooking, make the sauce by melting the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and stir constantly for a couple minutes. Slowly add in the milk, continuing to stir for a few minutes until the sauce thickens. Stir in the Parmesan cheese and remove from the heat
- Add the white sauce, peas, 1 cup parsley leaves, basil, lemon zest to a blender. Season with salt and pepper. Blend until completely smooth. Taste and adjust seasonings
- Once the sauce is done, make the asparagus by heating 1 tablespoon olive oil over medium heat. Add the asparagus, season with salt and pepper and cook until tender crisp - about 8 minutes. Set aside
- In a large bowl, combine the ricotta cheese, 2 cups mozzarella cheese, 1/3 cup Parmesan cheese and the egg. Season with salt and pepper. Roughly chop the remaining 1/2 cup parsley and mix into the cheese mixture.
- Add a thin layer of sauce to the bottom of a 9 x 13 baking pan
- Lay out the cooked lasagna noodles on a large cutting board or baking sheet
- Spread 1/4 cup of the cheese mixture on each noodle strip and top with a few asparagus pieces. Roll each noodle up and place, seam side down, into the prepared baking pan
- Top the completed lasagna rolls with the remainder of the sauce. Evenly distribute the remaining 2 cups of mozzarella cheese on top
- Tent foil over the pan and bake for a total of 30 - 35 minutes - remove the foil after 15 minutes
- Allow to cool for a couple minutes before serving
