By Mayo Clinic Staff

Dietitian's tip:

Leftover pesto mayonnaise keeps in the fridge for up to 2 weeks. It's great on sandwiches or as a dressing for pasta salad.

Number of servings

Serves 6
  1. Weight management
  2. Meatless
  3. Healthy-carb
  4. Diabetes meal plan
  5. High-fiber


    Pesto mayonnaise:

  1. 1 cup fresh basil leaves
  2. 1/4 cup pumpkin seeds
  3. 1/4 cup fresh Parmesan cheese
  4. 3 cloves garlic, minced
  5. 1/2 teaspoon kosher salt
  6. 1 cup reduced-fat mayonnaise
  7. Lasagna roll-ups:

  8. 6 whole-wheat lasagna noodles
  9. 1 teaspoon olive oil
  10. 3/4 cup chopped mushrooms
  11. 3/4 cup chopped onions
  12. 1 tablespoon chopped fresh garlic
  13. 1/4 cup Burgundy wine
  14. 1 cup chopped zucchini
  15. 3/4 cup chopped beefsteak tomatoes
  16. 1/2 cup part-skim ricotta cheese
  17. 3/4 cup shredded part-skim mozzarella cheese
  18. 1/4 cup basil pesto mayo
  19. 1/4 cup chopped red bell pepper


To make the pesto spread, place basil leaves, pumpkin seeds, Parmesan, garlic and salt in a food processor. Process ingredients until they are well-blended and fairly smooth. Add mayonnaise and pulse until just blended. Set aside.

Heat oven to 350 F. Coat a baking dish with cooking spray.

Bring water to a boil in a large pot. Add lasagna noodles and cook until done, about 12 minutes. Drain and set aside.

Heat the olive oil in a large nonstick saute pan. Add the mushrooms, onions and garlic, and saute for about 3 minutes. Add the wine and cook until almost all of the wine has reduced down. Add the zucchini and tomatoes, and saute for an additional 3 to 5 minutes, until tender. Remove from heat and set aside. Add the ricotta and 1/4 cup of the mozzarella.

Lay the cooked lasagna noodles in the baking dish and lightly coat them with cooking spray. Place 1/2 cup of the vegetable mixture at the end of each noodle, then roll up. Drizzle the pesto mayonnaise over the noodles. Cover with kitchen parchment paper and foil, and bake for about 25 minutes. Uncover and sprinkle with remaining mozzarella and chopped peppers. Bake until cheese is melted, about 3 minutes.

Nutritional analysis per serving

Serving size: 1 roll-up

  • Calories 227
  • Total fat 9 g
  • Saturated fat 3 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 19 mg
  • Sodium 291 mg
  • Total carbohydrate 24 g
  • Dietary fiber 5 g
  • Total sugars 4 g
  • Protein 12 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 20, 2016