Simple Skillet Pesto Cheese Lasagna Roll Ups

• 2 tablespoons extra virgin olive oil
• 3/4 pound ground beef, chicken, or ground spicy Italian sausage
• 1 red bell pepper, chopped
• 2 cloves garlic, minced or grated
• 1 (28 ounce) can crushed San Marzano tomatoes (or 3 cups tomato sauce)
• 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
• 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
• 1 teaspoon dried fennel seeds
• 1/2 teaspoon crushed red pepper flakes using more or less to your taste

kosher salt and black pepper

• 12 uncooked lasagna noodles
• 1 1/2 cups whole milk ricotta cheese
• 1 cup shredded fontina cheese
• 3/4 cup basil pesto homemade or store-bought
• 1/2 cup sun-dried tomatoes drained and chopped
• 4 ounces mozzarella, torn

fresh thyme or basil, for serving

1. 1. Preheat the oven to 425 degrees F.
2. 2. Heat the olive oil in a large, oven safe skillet. When the oil shimmers, add the ground meat and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, garlic, oregano, thyme, fennel, crushed red pepper flakes, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Reduce the heat to low. Add the tomatoes and simmer 10 minutes or until the sauce thickens slightly.
3. 3. Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and run under cold water to stop the cooking.
4. 4. In a medium bowl, combine the ricotta, fontina, 1/2 cup pesto, and sun-dried tomatoes.
5. 5. To assemble, spoon about 2 tablespoons of the cheese mix down the length of the noodle. Roll into a coil and place each seam-side down in the skillet as you go, snuggling the roll into the sauce. Repeat with remaining noodles. Drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.
6. 6. Transfer the skillet to the oven and bake 15-20 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil and thyme, if desired. Enjoy!