This perfect vegetarian meal is guaranteed to lift the spirit and satisfy the soul. Ruffled lasagna rolls are stuffed with cheesy goodness with bright flavours of pesto.
Lightly butter a 9 x 9 x 2-inch square (23 x 23 x 5 cm) casserole dish; set aside. In a saucepan, melt butter over medium heat. Stir in flour until combined and cook for 1 minute. Whisk in milk and cook, whisking gently for about 5 minutes or until starting to bubble and thicken. Remove from heat and whisk in salt and nutmeg. Stir in pesto and spread into prepared dish.
Meanwhile, in a pot of boiling, salted water, cook lasagna noodles for about 8 minutes or until al dente. Drain well and rinse with cold water. Lay flat on a damp tea towel.
Preheat oven to 375°F (190°C).
In a bowl, stir together ricotta cheese, 1/2 cup (125 mL) of the mozzarella, Parmesan, basil, egg and garlic. Spread 1/2 cup (125 mL) of ricotta cheese evenly onto 1 of the lasagna sheets. Roll up. Repeat with remaining filling and lasagna sheets. Cut each roll in half and place into sauce, ruffle side up. Sprinkle remaining mozzarella over top. Cover and bake for about 30 minutes or until heated through and bubbly. Then, uncover for about 10 more minutes to brown slightly the cheese and edges. Let stand 5 minutes before serving. Sprinkle with basil leaves, if using to serve.
Cover and refrigerate before baking for up to 1 day. Bake covered as above and add about 10 minutes or until heated through. Uncover for last 10 minutes for a golden top.