Basil pesto and provolone lasagna rolls.

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This is another very easy, very simple and very very delicious recipe. It can be made in advance so it can be shoved in the oven at anytime and you’ll be sitting down to a beautifully tasty pasta dish in 20 minutes. I would also suggest this in a smaller portion as a little starter, two rolls per person would be enough and would definitely wake your taste buds up for a deliciously planned main course to follow.
I have to say pesto is one of the best sauces in the world, for me. Every time I make it I can’t help but lick the bowl clean afterwards as if a child would do after making chocolate crispies and try it just one too many times to make sure it’s seasoned just right. I prefer to add a little more parmesan than you normally see in recipes and I do prefer parmesan to pecorino in my pesto, it’s that bit more tangier. Also in most pesto recipes you will see they will tell you to toast the pine nuts. I prefer not to, I like the creaminess the un toasted pine nuts give the pesto.
Now I will say this, please please please make your own pesto. It’s the most important part to this recipe and the jarred stuff you get in the supermarket really shouldn’t be called pesto. It tastes nothing like the home made stuff and will not taste anywhere near as gorgeous as this.

Serves 2/3

For the pesto:
25g Basil
1/2 garlic clove
Small handful of pine nuts
Squeeze lemon juice
30g finely grated parmesan
4 tbsp olive oil
Salt and pepper, to taste

For the white sauce:
A knob of butter
1 tbsp flour
300ml milk
A pinch of nutmeg
150g provolone picante, grated
Salt and pepper, to taste

1 ball of mozzarella
9 dried lasagna sheets

Preheat the oven to 200 degrees C. Now, make the pesto. In a bowl add the basil, garlic, lemon, parmesan, pine nuts, olive oil and a little salt and pepper. I use a little hand blender to blitz this together because it becomes very fine and mixed together which is what you need to spread it evenly on the lasagna sheets. If you use a pestle and mortar it may be too chunky and you won’t have enough pesto to spread. Now taste, see if it needs anymore seasoning, double check if you like just to make sure then set aside.
Now get a pot of water on and bring it to the boil with a tbsp of olive oil in the water. Meanwhile make the white sauce. In a pan on a medium heat add the knob of butter until melted. Then add the flour and stir until stiff, cook the flour out for a minute then add the milk, whisking constantly to avoid any lumps. Stir this slowly until it starts to thicken. Add the nutmeg, salt and pepper and 2/3 of the provolone cheese. Continue to stir until thick and set aside to cool slightly. Now add the lasagna sheets into the boiling water and cook for 3/4 minutes. They should be easy to bend but not too soft. Once these are ready transfer to a plate drizzled in olive oil and sprinkle a little oil on each sheet so they don’t stick.
Add about 4 tbsp of white sauce into the pesto and stir. Lay the lasagna sheets out when cool enough to touch and spread each sheet with a tbsp of pesto followed by a sprinkling of provolone cheese. If you notice your becoming short of pesto add another spoon or two of white sauce into the bowl.

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Now in a small baking tray add a couple spoons of white sauce at the bottom and spread. Start to roll up your pesto rolls as if you are making a Swiss roll and lay them in the baking tray. Pour the remaining white sauce over the top of the rolls and top with the mozzarella. I also add a tsp of olive oil into the pesto bowl and drizzle any remaining pesto on the top of the dish. Put the lasagna rolls into the oven and bake until bubbling and golden, around 20 minutes. Leave for 5/10 minutes to cool slightly and enjoy!

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5 thoughts on “Basil pesto and provolone lasagna rolls.

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