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Spinach and Pesto Lasagna Roll Ups, Pear, Grapefruit, and Kale Salad

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Elegant and tasteful, these Spinach and Pesto Lasagna Roll Ups would be perfect for company!  They “pear” perfectly with this salad too.

Spinach and Pesto Lasagna Roll Ups
Spinach and Pesto Lasagna Roll Ups

Spinach and Pesto Lasagna Roll Ups, Pear, Grapefruit, and Kale Salad

Course: Dinner, Main Dish
Cuisine: Italian
Author: Heidi Boortz
Servings : 4

Ingredients

Spinach and Pesto Lasagna Roll Ups

  • 10 each 100% whole wheat lasagna noodles
  • 15 oz ricotta cheese
  • 1 bag frozen spinach thawed and squeezed dry, 10 oz.
  • 1 egg lightly beaten
  • 1/2 cup parmesan cheese divided
  • 1 cup fresh basil
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup pine nuts
  • 4 tsp bottled minced garlic divided
  • 1 Tbsp Balsamic Vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 jar roasted red bell peppers 7 oz.
  • 1 can Diced Tomatoes 14.5 oz.
  • 3/4 cup mozzarella shredded

Pear, Grapefruit, and Kale Salad

  • 5 oz baby kale
  • 1 grapefruit peeled and cut into chunks
  • 1 pear cored and cut into chunks
  • 1/4 cup pepitas toasted

*Grapefruit Vinaigrette

  • 1 grapefruit juiced (about a half a cup)
  • 2 tsp extra virgin olive oil
  • 2 tsp honey
  • 1 tsp salt
  • 1 tsp Dijon mustard
  • 1/2 tsp pepper

Instructions

Spinach and Pesto Lasagna Roll Ups

  • Cook noodles according to package directions. Drain. Lay on parchment paper to cool. To make the pesto, combine basil, olive oil, pine nuts and 1 tsp. garlic in a food processor. Process until well combined. Remove from food processor. Set aside. Rinse blade and bowl of processor. Combine ricotta, spinach, egg, 1/4 c. parmesan, and 2 Tbsp. of the pesto. Set aside. Combine balsamic vinegar, salt, pepper, 1 Tbsp. garlic, peppers and tomatoes in a food processor. Process until smooth. Set aside. Preheat oven to 350. Place 3/4 c. red bell pepper sauce on the bottom of a 9X13 baking dish. Spread 2 heaping tablespoons of the spinach mixture on each noodle. Roll up and place in baking dish, seam side down. Top with remaining red bell pepper sauce, pesto, and mozzarella. Cover loosely with foil. Bake at 350 for 30 minutes. Uncover and bake 10 more minutes. Let rest 5 minutes. 5 servings.

Pear, Grapefruit, and Kale Salad

  • Arrange fruit chunks on top of kale. Drizzle with dressing. Top with pepitas.

Dressing

  • Combine all ingredients in a shaker cup or blender. Combine well. Serve over salad.
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