Pesto Lasagna Rolls are a delicious twist on traditional lasagna — each roll is packed with creamy ricotta, gooey mozzarella, and fragrant basil pesto, all rolled up in lasagna noodles and baked in a rich marinara sauce. These rolls are elegant enough for a dinner party yet simple enough for a cozy weeknight meal. Every bite is a blend of cheesy, herby, and savory flavors that make this dish a standout comfort food.
Cooking Time: 50 minutes
Servings: 6
Ingredients:
12 lasagna noodles
1 ½ cups ricotta cheese
1 cup mozzarella cheese, shredded (plus extra for topping)
½ cup grated Parmesan cheese
½ cup basil pesto (store-bought or homemade)
1 large egg
2 cups marinara sauce
2 tablespoons olive oil
Salt and black pepper, to taste
Fresh basil, for garnish
Instructions:
-
Cook the Noodles:
Bring a large pot of salted water to a boil and cook lasagna noodles according to package directions until al dente. Drain and lay the noodles flat on parchment paper or lightly oiled foil to prevent sticking. -
Prepare the Filling:
In a bowl, combine ricotta, mozzarella, Parmesan, pesto, and egg. Mix until smooth. Season with a little salt and black pepper. The mixture should be creamy but not too runny. -
Assemble the Rolls:
Spread a thin layer of marinara sauce at the bottom of a baking dish. Take one lasagna noodle and spread about 2 tablespoons of the cheese-pesto filling evenly across its surface. Roll the noodle tightly from one end to the other and place it seam-side down in the dish. Repeat with the remaining noodles. -
Top with Sauce and Cheese:
Spoon the remaining marinara sauce over the rolls and sprinkle with extra mozzarella and Parmesan on top for a cheesy crust. -
Bake:
Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden. -
Serve:
Let the rolls rest for 5 minutes before serving. Garnish with fresh basil leaves and a drizzle of extra pesto for extra flavor.
Nutrition (per serving):
Calories: 430
Protein: 23g
Carbohydrates: 36g
Fat: 20g
Fiber: 3g
Sugar: 7g
Sodium: 710mg
Tips:
Use oven-ready lasagna noodles if you’re short on time — just add a bit more sauce for moisture.
Mix spinach or chopped roasted vegetables into the filling for a heartier version.
Homemade pesto adds a fresh, vibrant flavor, but jarred pesto works great too.
Add a handful of toasted pine nuts or sun-dried tomatoes to the filling for extra texture.
Make ahead and refrigerate — just bake when ready to serve. These rolls also freeze well for quick future meals.
