Pesto Lasagna Roll Ups
One-pan comfort meets bright, herb-forward flavor in these Pesto Lasagna Roll Ups. Think of them as lasagna’s playful cousin—easy to assemble, elegantly portioned, and perfect for weeknight dinners or a crowd-pleasing bake. This recipe uses tender lasagna noodles rolled around a creamy ricotta-spinach filling with a lively hit of basil pesto, then topped with a silky béchamel and melting mozzarella. The combination is familiar yet fresh: rich, cheesy, and fragrant with basil.
Why you’ll love these Pesto Lasagna Roll Ups
- Comforting and fresh: The creamy ricotta and béchamel contrast with the bright pesto for a balanced, homey dish.
- Make-ahead friendly: You can assemble these ahead of time and bake when you’re ready.
- Portion-perfect: Roll-ups make plating and reheating easy—no slicing required.
Ingredients
- 12 lasagna noodles
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk at room temperature
- Pinch of ground nutmeg
- Kosher salt
- 2 cups ricotta cheese
- 1 large egg
- 1 cloves garlic, minced
- 10 ounces frozen spinach, thawed, drained, and squeezed to remove water
- 1/2 cup Basil Pesto
- 1/4 cup parmesan cheese plus 3 tablespoons, divided
- 1/8 teaspoon crushed red pepper flakes
- Pinch of nutmeg
- Salt and freshly ground black pepper to taste
- 2 cups shredded mozzarella cheese, divided
Make-ahead tips
You can fully assemble these roll-ups, cover the baking dish tightly, and refrigerate for up to 24 hours before baking. If making further in advance, freeze the assembled dish (wrapped well) for up to 3 months; thaw overnight in the refrigerator before baking.
Equipment
- Large pot for boiling noodles
- Large skillet or saucepan for béchamel
- 9×13-inch baking dish
- Mixing bowls and spatula
Flavor notes and swaps
This recipe is built around simple, high-quality ingredients. If you’d like more brightness, stir a teaspoon of lemon zest into the ricotta filling. For a nuttier finish, brown the butter before making the roux for the béchamel. To add protein, fold in shredded, cooked chicken or a plant-based ground alternative—just be mindful of portioning so the rolls still close comfortably.
Step-by-step instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Cook the 12 lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain the noodles and lay them in a single layer on a clean kitchen towel or a sheet of parchment to cool slightly so they’re easy to handle.
- Make the béchamel sauce: In a medium saucepan over medium heat, melt 5 tablespoons unsalted butter. Once melted and foamy, sprinkle in 1/3 cup all-purpose flour and whisk constantly for about 1 minute to cook out the raw flour taste—this creates the roux. Gradually whisk in 4 cups whole milk that’s at room temperature, adding a little at a time and ensuring a smooth texture. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Season with a pinch of ground nutmeg and kosher salt to taste. Remove from heat and set aside.
- Prepare the ricotta-spinach filling: In a medium bowl, combine 2 cups ricotta cheese, 1 large egg, and 1 cloves garlic (minced). Add the thawed, drained, and well-squeezed 10 ounces frozen spinach and 1/2 cup Basil Pesto. Stir in 1/4 cup parmesan cheese plus 3 tablespoons parmesan divided—reserve 3 tablespoons for topping—along with 1/8 teaspoon crushed red pepper flakes and a pinch of nutmeg. Season with salt and freshly ground black pepper to taste. Mix until everything is evenly incorporated; the filling should be spreadable but not runny.
- Assemble the roll ups: Working with one lasagna noodle at a time, spread an even layer of the ricotta-spinach filling along the length of the noodle, leaving a small border at each end so the filling doesn’t squeeze out. Carefully roll each noodle up from one short end to the other into a tight cylinder. Place the roll seam-side down in a single layer in a 9×13-inch baking dish. Repeat with all 12 noodles.
- Top and dress the rolls: Pour the prepared béchamel sauce evenly over the arranged roll ups, covering them generously—this will keep the rolls moist while baking and create a silky finish. Sprinkle the reserved 3 tablespoons parmesan cheese across the top, then scatter 1 cup of the shredded mozzarella cheese over the béchamel. Save the remaining 1 cup mozzarella to sprinkle later if you want a more browned finish.
- Bake: Place the baking dish in the preheated oven and bake at 375°F (190°C) for 20 minutes. Carefully remove the dish from the oven, sprinkle the remaining 1 cup shredded mozzarella cheese evenly over the tops of the rolls, and return the dish to the oven. Continue baking until the cheese on top is melted and slightly golden, and the béchamel is bubbling around the edges, about 8–12 more minutes.
- Rest and serve: Once baked, remove the roll ups from the oven and let them rest for 5–10 minutes. This short rest lets the béchamel set slightly, making the rolls easier to serve. Garnish with a small drizzle of extra pesto or a light shower of additional parmesan if desired. Serve warm, spooning any extra béchamel from the pan over individual rolls.
Serving suggestions
These roll ups are lovely alongside a crisp salad—think peppery arugula with lemon vinaigrette—or roasted vegetables such as asparagus or cherry tomatoes. For a heartier plate, pair them with garlic bread or a simple bowl of soup.
Storage and reheating
Store any leftovers covered in the refrigerator for up to 3 days. To reheat, place individual portions in an oven-safe dish, cover lightly with foil, and warm at 350°F (175°C) until heated through, about 15–20 minutes. You can also reheat a single roll in the microwave, but the oven will give a better texture and keep the béchamel silky.
Recipe notes and troubleshooting
- Saucy vs. dry: If your béchamel seems too thick before pouring it over the rolls, whisk in a splash of milk until it reaches a pourable consistency. If it’s too thin, cook it a minute or two longer to thicken.
- Spinach moisture: Make sure to squeeze as much water as possible from the thawed spinach. Excess moisture will make the ricotta filling runny and harder to roll.
- Noodle handling: If your noodles stick together after boiling, separate them carefully on a towel and brush a very light film of oil if you plan to assemble later. Work while they’re still warm; they’re easier to roll.
Quick calorie & portion guide
This pan serves roughly 6–8 people depending on appetite and sides. Because each roll is individually portioned and baked in béchamel with cheese, they’re rich and satisfying—plan for 2 rolls per person for a main course serving.
Final thoughts
Pesto Lasagna Roll Ups give you all the cozy, cheesy appeal of lasagna in an approachable, pretty format. They’re perfect for weeknight dinners when you want something comforting without the fuss of layering an entire lasagna. The basil pesto keeps the flavor bright, while ricotta and béchamel deliver that lush, creamy texture we crave. Whether you’re feeding family or guests, these roll ups feel special but are wonderfully easy to pull together.
Enjoy baking, and don’t be afraid to make this recipe your own—add a squeeze of lemon to the filling, swap in your favorite pesto, or scatter toasted pine nuts over the top for extra texture. Buon appetito!
Pesto Lasagna Roll Ups
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente according to package directions. Drain and lay noodles flat on parchment or a cooling rack to cool.
- Make the béchamel: in a medium saucepan over medium heat, melt the butter until foaming. Whisk in the flour and cook 1 minute, stirring constantly. Gradually whisk in the milk, about ½ cup at a time, then bring to a boil. Reduce heat and simmer, whisking frequently, until thickened to a cream consistency (about 8–10 minutes). Season with a pinch of nutmeg and kosher salt, then remove from heat.
- Prepare the filling: in a medium bowl combine ricotta, egg, minced garlic, drained spinach, pesto, ¼ cup Parmesan, crushed red pepper flakes, a pinch of nutmeg, and salt and pepper to taste. Stir until well combined.
- Spray a 9x13-inch baking dish with cooking spray and spread ½ cup of the béchamel evenly over the bottom of the dish.
- Assemble rolls: spread about ¼ cup of the ricotta-spinach mixture evenly over each lasagna noodle. Top each noodle with 2 tablespoons shredded mozzarella and 2 tablespoons béchamel, then carefully roll up and place seam-side down in the prepared dish.
- Top the arranged rolls with the remaining béchamel, the remaining mozzarella, and the remaining 3 tablespoons Parmesan. Cover the dish with foil sprayed lightly with cooking spray.
- Bake covered at 350°F for 30 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is melted and bubbly. Let rest 5 minutes before serving.
Notes
- Cool completely before freezing if storing long-term.
- Drain and squeeze spinach well to avoid a watery filling.
- Use room-temperature milk for a smoother béchamel.
- Assemble rolls seam-side down to prevent unrolling while baking.
