Name: Pesto Lasagna Rolls
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 12 whole lasagna noodles; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup whole milk; 1 large egg; 2 cups ricotta cheese (preferably whole milk); 10 ounces frozen chopped spinach (thawed and squeezed dry); 2 cups shredded mozzarella cheese (divided); ½ cup grated Parmesan cheese (divided); 1 cup store-bought pesto sauce (divided); to taste kosher salt; to taste freshly ground black pepper; to taste crushed red pepper flakes (optional)

If you’re on the lookout for a dish that combines comfort, flavor, and a touch of elegance, then Pesto Lasagna Rolls should be at the top of your list. These delightful rolls are not only visually appealing but also packed with layers of creamy ricotta, vibrant spinach, and aromatic pesto, all wrapped in tender lasagna noodles. Perfect for a cozy family dinner or a special occasion, this recipe will surely impress your guests and satisfy your taste buds.

Why It’s My Go-To

What makes Pesto Lasagna Rolls such a favorite in my kitchen? For starters, it’s a fantastic way to incorporate greens into a comforting dish. The combination of the creamy ricotta and the nutty, herbaceous pesto creates an irresistible filling that complements the noodles perfectly. Plus, it’s a make-ahead meal; you can prepare it in advance and simply bake it when you’re ready to serve. This flexibility makes it a go-to recipe for busy weeknights or gatherings with friends and family.

Gather These Ingredients

To whip up these delicious Pesto Lasagna Rolls, here’s what you’ll need:

Kosher salt – to season the pasta and filling.
12 whole lasagna noodles – the base of your rolls.
2 tablespoons unsalted butter – for making the creamy sauce.
2 tablespoons all-purpose flour – to thicken the sauce.
1 cup whole milk – adds creaminess to the sauce.
Freshly ground black pepper – to taste.
1 large egg – binds the filling together.
2 cups ricotta cheese (we prefer whole milk) – the star of the filling.
10 ounces frozen chopped spinach, thawed and squeezed dry – for a nutritious boost.
2 cups shredded mozzarella cheese, divided – for layering and topping.
½ cup grated Parmesan cheese, divided – adds a salty kick.
1 cup store-bought pesto sauce, divided – for that rich flavor.
Crushed red pepper flakes, optional – for a little heat.

Equipment at a Glance

Before you get started, make sure you have the following equipment:

Large pot – for boiling the lasagna noodles.
Whisk – to combine the sauce ingredients smoothly.
Baking dish – to assemble and bake your lasagna rolls.
Mixing bowls – for preparing the filling and sauce.
Aluminum foil – for covering the dish while baking.

How to Prepare Pesto Lasagna Rolls

Creating your Pesto Lasagna Rolls is easier than you might think! Just follow these simple steps:

Step 1: Cook the Lasagna Noodles

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay the noodles flat on a clean kitchen towel to prevent sticking.

Step 2: Make the Creamy Sauce

In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute until lightly golden. Gradually whisk in the whole milk, stirring constantly until the mixture thickens, about 3-5 minutes. Season with kosher salt and freshly ground black pepper to taste. Remove from heat and set aside.

Step 3: Prepare the Filling

In a large mixing bowl, combine the ricotta cheese, thawed and squeezed dry spinach, 1 cup of mozzarella cheese, ¼ cup of grated Parmesan cheese, the large egg, and a pinch of kosher salt and black pepper. Mix until well combined.

Step 4: Assemble the Rolls

Spread a thin layer of pesto sauce on the bottom of your baking dish. Take one lasagna noodle, place a generous amount of the ricotta filling along the edge, and carefully roll it up. Place the roll seam-side down into the baking dish. Repeat with the remaining noodles and filling.

Step 5: Add Sauce and Cheese

Once all the rolls are in the dish, spread the remaining pesto sauce over the top. Pour the creamy sauce you prepared earlier evenly over the rolls. Sprinkle the remaining mozzarella and Parmesan cheese on top. If you like a little heat, sprinkle on some crushed red pepper flakes.

Step 6: Bake

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Make It Your Way

The beauty of Pesto Lasagna Rolls is that they are highly customizable. Here are a few ideas to make this dish your own:

Add cooked ground meat, such as turkey or beef, to the ricotta filling for extra protein.
Incorporate different vegetables like roasted red peppers, mushrooms, or zucchini for added flavor and nutrition.
Use a homemade pesto instead of store-bought for a fresher taste.
Experiment with different cheeses, such as goat cheese or feta, for a unique twist.

What Could Go Wrong

While Pesto Lasagna Rolls are generally foolproof, here are a few common pitfalls to watch out for:

Overcooking the lasagna noodles can make them too soft to roll. Aim for al dente!
Not squeezing out enough moisture from the spinach can result in a watery filling.
Skipping the resting time after baking can lead to messy rolls when serving.
Forgetting to season your filling can leave the dish bland, so taste as you go!

Save It for Later

If you find yourself with leftovers (which is rare because they are so delicious), here’s how to store them:

Allow the Pesto Lasagna Rolls to cool completely, then cover the baking dish tightly with plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) until heated through. You can also freeze the unbaked rolls for up to 2 months. Just be sure to cover them well before freezing, and when you’re ready to bake, add an extra 10-15 minutes to the cooking time.

Your Top Questions

Can I use gluten-free lasagna noodles for this recipe?

Yes, gluten-free lasagna noodles work well in this recipe. Just be sure to follow the cooking instructions on the package, as they may differ from traditional noodles.

Can I make these rolls ahead of time?

Absolutely! You can prepare the rolls, assemble them in the baking dish, and cover them tightly. Store in the fridge for up to 24 hours before baking. Alternatively, freeze them unbaked for a later date!

What can I serve with these lasagna rolls?

These Pesto Lasagna Rolls pair wonderfully with a simple side salad drizzled with balsamic vinaigrette or some garlic bread for a complete meal.

How do I know when the rolls are done baking?

The rolls are done when the cheese on top is bubbly and golden brown, and the sauce is hot and bubbling around the edges. A food thermometer should read 165°F (74°C) in the center of the dish.

Before You Go

I hope you’re as excited to try these Pesto Lasagna Rolls as I am to share them with you. This dish is not only a feast for the eyes but also a delight for the palate. With layers of cheesy goodness and the fresh taste of pesto, it’s bound to become a staple in your home. Whether you’re cooking for a crowd or just for yourself, these rolls are sure to bring a smile to your face. Happy cooking!