Introduction

If you’re in the mood for something cheesy, herby, and completely satisfying, let me introduce you to your new weeknight dinner hero: Pesto Lasagna Rolls. These little guys take everything you love about lasagna—gooey cheese, hearty pasta, rich sauce—and give it a fresh, modern twist with pesto and spinach. They’re individually rolled, making them perfect for portioning (or just loading up your plate without judgment). It’s like lasagna… but way more fun. And yes, your kitchen is gonna smell amazing. Let’s get rolling!

Detailed Ingredients 🧀🌿🍝🔥

Here’s everything you need to make these pesto-packed rolls of joy:

• 🧂 Kosher salt, for boiling water
• 🍝 12 lasagna noodles
• 🧈 2 tablespoons unsalted butter
• 🌾 2 tablespoons all-purpose flour
• 🥛 1½ cups whole milk
• 🧂 Freshly ground black pepper, to taste
• 🥚 1 large egg
• 🧀 2 cups whole milk ricotta cheese
• 🌱 10 oz frozen chopped spinach, thawed and squeezed dry
• 🧀 2½ cups shredded mozzarella cheese, divided
• 🧀 ¾ cup grated Parmesan cheese, divided
• 🌿 1 cup store-bought pesto, divided
• 🌶️ Crushed red pepper flakes, optional for topping

Direction

1. Preheat your oven to 425°F.
2. Boil pasta: Cook lasagna noodles 1 minute longer than al dente. Drain and rinse with cold water. Lay them flat on a cutting board.
3. Make bechamel sauce: In a saucepan, melt butter. Add flour and stir until lightly golden, about 2 mins. Whisk in milk, salt, and pepper. Stir often until thickened (6–8 mins). Let it cool slightly.
4. Mix filling: In a large bowl, beat the egg. Stir in ricotta, spinach, 1½ cups mozzarella, ½ cup Parmesan, ½ cup pesto, salt, and pepper.
5. Flavor the bechamel: Stir remaining ½ cup pesto into the cooled sauce.
6. Assemble: Spray a 9×13-inch baking dish with nonstick spray. Spread ¼ of the pesto-bechamel sauce on the bottom.
7. Fill & roll: Spread about ⅓ cup ricotta mixture on each noodle. Roll tightly from the short end and place seam-side-down in the dish.
8. Top it off: Spoon remaining sauce over the rolls. Sprinkle with 1 cup mozzarella and ¼ cup Parmesan.
9. Bake covered for 20 minutes, then uncover and bake another 10 until golden and bubbly. Let stand 5 mins before serving. Add crushed red pepper if you like a kick!

My Story

These Pesto Lasagna Rolls came to life one night when I was craving lasagna but didn’t want the layering drama. I had a jar of pesto sitting in the fridge, some leftover noodles from the weekend, and just enough cheese to make something happen. So I rolled with it—literally. The result? So good, it felt like a little plate of spring wrapped in comfort food. The pesto adds a bright, herby twist, the spinach sneaks in some greens, and that cheesy top? Game changer. Now I make this whenever I want to impress guests without stress—or just need a delicious way to use up odds and ends. It’s a staple at our house.

FAQ

Can I use fresh spinach instead of frozen?
Yes! Just sauté it first to cook it down and remove excess moisture.

Can I make this ahead of time?
Totally. Assemble the rolls, cover tightly, and refrigerate up to a day ahead. Bake when ready.

What’s the best pesto to use?
Store-bought is totally fine. If you’re feeling fancy, homemade pesto makes it extra flavorful!

Can I freeze it?
Yes! Freeze before baking. When ready, bake straight from the freezer, covered, adding a little extra time.

Can I use gluten-free noodles?
Absolutely—just make sure they’re sturdy enough to roll without breaking.

Suggestion

1. Serve with a simple green salad and a lemon vinaigrette to balance the richness.
2. Swap in sun-dried tomato pesto for a deeper, savory flavor twist.
3. Add shredded chicken or sausage to the filling for a protein boost.
4. Top with extra basil and a drizzle of olive oil after baking for a fresh finish.
5. Serve as individual rolls on small plates for an elegant dinner party presentation.

Conclusion

If you’re ready to take your pasta game to the next level, Pesto Lasagna Rolls are the move. They’re everything you want in a comforting baked pasta—creamy, cheesy, flavorful—but with a fun twist that keeps things fresh. Plus, they’re easy to prep, great for guests, and leftovers (if there are any) reheat like a dream. I love how the pesto gives them that garden-fresh flavor, and how the rolls make it feel just a little more special than a regular casserole. Whether it’s a cozy night in or a meal you want to show off, this dish is a total crowd-pleaser. Trust me—you’ll be making it again and again.

With love from my oven to yours,
Sarah Cooper – Gotubbe.com