Name: Pesto Lasagna Rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: Kosher salt, to taste; Freshly ground black pepper, to taste; 12 lasagna noodles; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 1/2 cups whole milk; 1 large egg; 2 cups whole milk ricotta; 10 oz frozen chopped spinach, thawed and squeezed dry; 2 1/2 cups shredded mozzarella; 3/4 cup grated Parmesan; 1 cup store-bought pesto; 1 tbsp extra-virgin olive oil; Crushed red pepper flakes, optional

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Short Description

Pesto Lasagna Rolls are a fun and flavorful twist on traditional lasagna, featuring tender pasta sheets rolled with a creamy ricotta, spinach, and mozzarella filling, then baked in a rich pesto-bechamel sauce. They’re elegant enough for entertaining but simple enough for a cozy weeknight dinner.

Why You’ll Love This Recipe

Perfectly portioned: Individual rolls make serving easy and attractive.
Rich, layered flavor: Combines creamy ricotta, earthy spinach, melty mozzarella, and fragrant pesto.
Great make-ahead option: Can be prepped ahead and baked when ready.
Comfort food with a twist: Classic Italian flavors in a fun, rolled presentation.
Customizable: Easily adjust the filling or sauce to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Kosher salt, to taste
Freshly ground black pepper, to taste
12 lasagna noodles
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups whole milk
1 large egg
2 cups whole milk ricotta
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
2½ cups shredded mozzarella
¾ cup grated Parmesan
1 cup store-bought pesto
1 tablespoon extra-virgin olive oil
Crushed red pepper flakes, optional

Directions

Preheat oven to 425°F and position rack in the middle.
Bring a large pot of salted water to a boil. Cook lasagna noodles 1 minute longer than package directions for al dente. Drain, rinse with cold water, and lay in a single layer on a baking sheet.
In a medium saucepan, melt butter over medium heat. Stir in flour and cook 2 minutes until lightly toasted. Whisk in milk, a pinch of salt, and pepper. Cook, stirring often, until thickened to a thin gravy consistency, 6–8 minutes. Let cool slightly.
In a large bowl, beat the egg. Stir in ricotta, spinach, 1½ cups mozzarella, ½ cup Parmesan, ½ cup pesto, salt, and pepper.
Stir remaining ½ cup pesto into the cooled bechamel sauce.
Brush a 13×9-inch baking dish with olive oil. Spread ¼ cup pesto-bechamel sauce on the bottom.
Lay half the noodles on a work surface. Spread ⅓ cup ricotta mixture over each and roll from the short end. Place seam-side down in dish. Repeat with remaining noodles and filling.
Spoon remaining pesto-bechamel sauce over rolls. Sprinkle with remaining 1 cup mozzarella and ¼ cup Parmesan. Cover with foil and bake 20 minutes, until heated through and bubbling.
Remove foil and bake 10 more minutes until cheese is browned.
Sprinkle with crushed red pepper if desired. Let stand 5 minutes before serving.

Servings And Timing

Servings: 6 (2 rolls per serving)
Prep time: ~25 minutes
Cook time: ~30 minutes
Total time: ~55 minutes

Variations

Protein boost: Add shredded chicken or cooked Italian sausage to the filling.
Vegetable twist: Use sautéed mushrooms or roasted red peppers in place of spinach.
Cheese lovers: Add provolone or fontina for extra richness.
Lighter version: Use part-skim ricotta and reduced-fat mozzarella.
Homemade pesto: Swap store-bought pesto for fresh homemade for a brighter flavor.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm in a 350°F oven until heated through, or microwave in short intervals.
Freezing: Assemble unbaked rolls, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding extra time as needed.

FAQs

Can I Make These Ahead?

Yes—assemble the rolls up to 24 hours in advance, cover, and refrigerate until ready to bake.

Can I Use Fresh Spinach Instead Of Frozen?

Yes—sauté fresh spinach until wilted, then squeeze out excess moisture before adding to filling.

Do I Have To Use Bechamel Sauce?

Bechamel adds creaminess, but you could substitute Alfredo sauce or even more pesto for a quicker version.

What’s The Best Way To Keep Noodles From Sticking?

Rinse with cold water after cooking and lay flat in a single layer on a baking sheet.

Can I Make This Gluten-Free?

Yes—use gluten-free lasagna noodles and substitute gluten-free flour in the bechamel.

Can I Use No-Boil Lasagna Noodles?

Not for rolling—they’re too brittle without pre-cooking.

Is This Recipe Vegetarian?

Yes—it contains no meat, but does include dairy.

Can I Double The Recipe?

Yes—use two baking dishes and adjust baking time slightly if both are in the oven.

How Can I Make It Spicy?

Add red pepper flakes to the filling or serve with spicy pesto.

What Side Dishes Pair Best?

A simple green salad, garlic bread, or roasted vegetables make great accompaniments.

Conclusion

Pesto Lasagna Rolls are a creamy, cheesy, and flavorful twist on traditional lasagna that’s as beautiful as it is delicious. With tender pasta, rich ricotta filling, and a fragrant pesto-bechamel sauce, they’re perfect for family dinners or entertaining guests.

Maggie