Gluten Free Cheesy Pesto-Meatball Lasagna Rolls

Gluten Free Cheesy Pesto-Meatball Lasagna Rolls
Prep Time:
35 mins
Bake Time:
55 mins
Total Time:
35 mins


  • 3 cup Quick Gluten-Free Marinara Sauce (recipe below) or gluten-free bottled pasta sauce

  • 12 dried gluten-free lasagna noodles

  • 1 egg, lightly beaten

  • 8 ounce mozzarella cheese, shredded (2 cups)

  • 4 ounce Parmesan cheese, finely shredded (1 cup)

  • ½ cup finely chopped onion (1 medium)

  • ½ cup finely chopped green sweet pepper (1 small)

  • 2 tablespoon gluten-free basil pesto or dried tomato pesto

  • 1 pound lean ground beef

  • Fresh basil (optional)

Quick Gluten-Free Marinara Sauce

  • 2 28-oz cans whole tomatoes, undrained

  • 6 tablespoon snipped fresh basil

  • 2 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon crushed red pepper

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper


  1. If using, prepare 20-Minute Marinara Sauce.

  2. Cook lasagna noodles according to package directions, except cook for 2 minutes less than the suggested time; drain. Place noodles in a single layer on a sheet of greased foil.

  3. Meanwhile, preheat oven to 350°F. In a large bowl combine egg, 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the onion, sweet pepper, and pesto. Add ground beef; mix well. Divide mixture into 12 portions. Mound each portion at the end of each noodle and roll up; arrange filled noodles in a 3-quart rectangular baking dish. Pour the 20-Minute Marinara Sauce or bottled pasta sauce over filled noodles.

  4. Bake, covered, for 45 minutes. Sprinkle with the remaining 1 cup mozzarella cheese and the remaining 1/2 cup Parmesan cheese. Bake, uncovered, about 10 minutes more or until cheeses are melted. If desired, garnish with basil.

Quick Gluten-Free Marinara Sauce

  1. Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside.

  2. In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Use on pasta, pizzas, and bruschetta.

Nutrition Facts (per serving)

585 Calories
28g Fat
47g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 585
% Daily Value *
Total Fat 28g 36%
Saturated Fat 12g 60%
Cholesterol 124mg 41%
Sodium 1009mg 44%
Total Carbohydrate 47g 17%
Total Sugars 6g
Protein 38g
Vitamin C 26.5mg 133%
Calcium 512mg 39%
Iron 4.7mg 26%
Potassium 724mg 15%
Folate, total 28.8mcg
Vitamin B-12 2.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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