Name: Pesto Cheese Lazagna Rolls in a Skillet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 red bell pepper, chopped; 1 tablespoon extra virgin olive oil; 1 1/2 cups whole milk ricotta cheese; 2 cloves garlic, minced; 1 pound ground beef; 12 frozen lasagna rolls; 1 cup shredded fontina cheese; 4 ounces mozzarella, torn; fresh basil leaves, for garnish; 3/4 cup basil pesto, divided; 24 ounces store-bought basil pasta sauce

pesto

Can I substitute for nuts in pesto if I have a nut-allergy?

How can I make a lower-fat version of pesto?

How can I make my homemade pesto creamier?

Can I use other types of cheese in pesto?

My pesto tastes too bitter, what did I do wrong?

This uncomplicated skillet meal is a wonderful one-pot lasagna dish. Incredibly flavorful thanks to the pesto and ground beef mixture, complemented further with a ricotta-fontina spread and topped off with gooey mozzarella for an Italian flavor symphony. Perfect for a delightful family-style dinner that comes together quickly and with minimum fuss.

Milk

Tree Nuts

Wheat

Fresh Vegetables

gram

red bell pepper

Oils

milliliter

extra virgin olive oil

Cheese

ricotta cheese

garlic

Red Meat

ground beef

Pastas & Noodles

lasagna noodle

shredded fontina cheese

part skim shredded mozzarella cheese

fresh basil

Pasta Sauces

basil pesto

pasta sauce

Carbohydrates

Protein

Sodium

Minerals

Zinc

Manganese

Dietary Fiber

Dietary Folate Equivalents

Vitamin C

Vitamins

Beta-cryptoxanthin

Lutein+zeaxanthin

Lactose

Alpha-carotene

Vitamin A

Vitamin K

Lycopene

Vitamin D

Trans fatty acids

Calories

Calcium

Iron

Magnesium

Phosphorus

Potassium

Copper

Selenium

Thiamin (B1)

Choline

Beta-carotene

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Calories from Fat

Water

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

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A quick yet delightful pasta dish with shrimp enveloped in a creamy pesto sauce. Fresh linguini is tossed with sautéed onion, garlic, and pan-seared shrimp, then coated in a homemade basil pesto that's lightened with a splash of cream. Finished with lemon zest and parmesan cheese, this meal is perfect for any weeknight but tastes like a restaurant quality.

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Pesto Cheese Lazagna Rolls in a Skillet

Produce

Baking Goods

Dairy

Meat & Seafood

Pasta, Sauces, Grain

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Preheat your oven to 425 degrees Fahrenheit.

Heat the olive oil in a large, oven-safe skillet over medium heat.

Brown the ground beef in the skillet, breaking it up into small chunks. This should take around 7-8 minutes.

Add in the chopped red bell pepper and minced garlic. Cook for another 2-3 minutes until softened.

Add the basil pasta sauce to the skillet, stirring it into the beef and vegetable mixture. Let it simmer for about 10 minutes.

Meanwhile, in a medium bowl, thoroughly combine the ricotta cheese, shredded fontina cheese, and 1/2 cup of basil pesto.

Next, take each frozen lasagna roll and slather a generous spoonful of the cheese mixture onto one side.

Arrange the lasagna rolls seam-side down in the skillet, nestling them into the sauce.

Drizzle the remaining 1/4 cup of basil pesto evenly over the lasagna rolls.

Top everything off with the torn bits of mozzarella cheese.

Place the skillet in the preheated oven and bake for approximately 20 minutes or until the cheese has melted and lightly browned on top.

Let the dish cool for about 5 minutes before serving. Garnish with fresh basil leaves just before serving.

This uncomplicated skillet meal is a wonderful one-pot lasagna dish. Incredibly flavorful thanks to the pesto and ground beef mixture, complemented further with a ricotta-fontina spread and topped off with gooey mozzarella for an Italian flavor symphony. Perfect for a delightful family-style dinner 

Pesto Cheese Lazagna Rolls in a Skillet

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