Total Prep Time: 30 Minutes
Total Cook Time: 45 Minutes
These lemon walnut lasagna rolls taste like spring. With a lemon-parsley mix to brighten up the heavier rolls. In this recipe, the food processor will become your new best friend, as we use it for almost every element (save for the pasta) but the resulting sauces are worth it.
Traditionally, the walnut sauce is made by soaking bread in cream and blending it with walnuts. Since this recipe is gluten-free, we didn't think that would cut it. This sauce gets its texture primarily from the walnuts themselves, and a healthy helping of parmesan.
Lasagna rolls always give the appearance of a lot of effort, but the actual effort involved is minuscule next to its layered counterpart. All you need to do is combine all the filling ingredients together and roll them in a single sheet of lasagna, line those rolls in a 9x13 baking pan and slather with sauce. If you have ingredients for the filling, but not for the sauce - these rolls would still be great with regular tomato sauce or even pesto.
12 oz Fresh Gluten-Free Lasagna Sheets
15oz container of Ricotta Cheese
1/2 cup Walnuts
2 cloves Garlic
1 cup Kale or Spinach, roughly chopped
2 teaspoons Lemon Zest
2 Tablespoons Lemon Juice
2 Tablespoons Salt
1 teaspoon Aleppo Pepper
1 cup Walnuts
1/2 cup Heavy Cream
1/4 cup Parmesan
1/4 cup Dry White Wine
Salt and Pepper to taste
Pasta Water, as needed
Parmesan to top
Parsley Lemon Sauce
1/2 cup Parsley
2 teaspoons lemon zest
1/4 cup Olive Oil
1 teaspoon Aleppo Pepper
salt to taste
1. Pre-heat oven to 375 degrees Fahrenheit.
2. To make the lasagna sheets. heat a heavily salted pot of water to boil, add oil to the water to prevent the sheets from sticking together when cooked. Cook the pasta for 4-5 minutes, or until al dente. Remove the sheets from the water, but keep the excess water on hand for your sauces
3. Combine Ricotta cheese, egg, 1/2 cup Walnuts, Kale, 2 teaspoons Lemon zest, Lemon juice, 2 Tablespoons salt, and 1 teaspoon Aleppo pepper into a large food processor. chop in short bursts until all ingredients are combined, and walnuts are small but still hold some texture.
4. Lay the lasagna sheets out individually, placing about 1/2 cup of the filling in the center and rolling the sheets widthwise. Place the roll seam-side down on an oiled 13x9 baking pan. Repeat until you are out of space in the pan.
5. To make the walnut sauce, blend together 1 cup Walnuts, Heavy Cream, Parmesan, and White Wine. Blend until the walnuts have almost completely broken down into a fine-sand like texture. Add salt and pepper to taste, If the sauce is too thick, add the pasta water. If it needs more acid, add white wine instead.
6. Pour the sauce over the lasagna rolls, cover the pan with foil and bake for 25-30 minutes or until the sauce is bubbling. Remove the foil, sprinkle parmesan on the top of the rolls and bake uncovered for another 10 minutes.
7. While the lasagna rolls are in the oven, combine Parsley, remaining Lemon Zest, Olive Oil, Aleppo Pepper, Salt, and Pepper in a small food processor. Chop in short bursts till all ingredients are combined.
8. Remove the pan from the oven, plate the rolls with generous spoonfuls of your parsley lemon sauce, enjoy!