Meatless Monday: Lasagna Roll Ups with Herbed Sweet Pea Sauce

We're topping three cheese filled lasagna roll ups with a flavorful, bright herb sauce for this week's Meatless Monday!

There's no way around it - this sauce is very green! It's created by blending together a basic white sauce with green flavor powerhouses - peas, parsley and basil. The result is a creamy, bright 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 ricotta, Parmesan and mozzarella 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 I originally made the roll ups without asparagus and as I ate it I couldn't help thinking how perfectly asparagus would work with the flavors of the sauce.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!

Find other great vegetarian and dessert recipes on my blog!

Lasagna Roll Ups with Herbed Sweet Pea Sauce
Serves 7 - 9

INGREDIENTS

• 4 tablespoons butter
  

• 1/4 cup 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 (optional)
  

• 1 pound lasagna noodles
  

• 2 pounds ricotta cheese
  

• 4 cups shredded mozzarella cheese, separated
  

• 1 large egg
  

• Salt and pepper, for seasoning

DIRECTIONS

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 and 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 into the prepared baking pan seam side down

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