Skillet Lasagna Roll Ups with Kale Pesto

Ingredients

• 1/4 cup plus 3 tablespoons olive oil, divided, plus more as needed
• 2 large cloves garlic
• 1/2 cup walnuts
• 3/4 teaspoon kosher salt, divided, plus more for cooking the pasta
• 1 large bunch flat-leaf kale (about 8 ounces)
• 2 ounces Pecorino Romano or Parmesan cheese, finely grated (about 1 firmly packed cup finely grated, or 2/3 cup store-bought), divided
• 6 ounces low-moisture mozzarella cheese, divided
• 1 bunch fresh basil leaves
• 9 dried lasagna noodles
• Cooking spray
• 1/4 teaspoon red pepper flakes
• 1 (15 to 16-ounce) tub high-quality whole-milk ricotta cheese
• 1 large egg
• 1/4 teaspoon freshly ground black pepper
• 1 (about 24-ounce) jar marinara sauce (about 3 cups), such as Rao's

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