Pesto Lasagna Rolls
Ingredients
- Kosher salt and freshly ground black pepper
- 12 lasagna noodles
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 large egg
- 2 cups whole milk ricotta
- One 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 2 1/2 cups shredded mozzarella
- 3/4 cup grated Parmesan
- 1 cup store-bought pesto
- 1 tablespoon extra-virgin olive oil
- Crushed red pepper flakes, optional
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