There’s something irresistibly cozy about rolling up lasagna noodles and tucking a bright, herby filling inside. These Pesto Lasagna Rolls take the classic comfort of baked pasta and elevate it with vibrant pesto, creamy ricotta, spinach for color and texture, and a silky béchamel sauce. The result is a family-friendly, make-ahead meal that looks elegant on the table but is surprisingly simple to prepare. I love how the pesto peeks through the swirls and the cheese stretches with every forkful. Serve with a crisp salad and a glass of something bubbly for a meal that feels special any night of the week.

Why you’ll love these Pesto Lasagna Rolls

Easy to assemble: cooking the noodles and rolling them up is straightforward and satisfying.
Bright, savory flavor: pesto brings a fresh basil aroma that contrasts beautifully with creamy cheese.
Make-ahead friendly: assemble ahead, refrigerate, and bake when you’re ready.
Customizable: add extra vegetables or swap cheeses according to preference while keeping the texture and structure intact.

Ingredients

Use the following ingredients exactly as listed for the best results.

▢kosher salt
▢12wholelasagna noodles
▢2tablespoonsunsalted butter
▢2tablespoonsall purpose flour
▢1½cupswhole milk
▢freshly ground black pepper
▢1largeegg
▢2cupsricotta cheese(we prefer whole milk)
▢10ouncesfrozen chopped spinach,thawed and squeezed dry
▢2½cupsshredded mozzarella cheese,divided
▢¾cupgrated Parmesan cheese,divided
▢1cupstore-bought pesto sauce,divided
▢crushed red pepper flakes,optional

Equipment

Large pot for boiling noodles
Large skillet and saucepan
Baking dish roughly 9×13 inches
Mixing bowls and rubber spatula
Whisk and wooden spoon

Prep and timing

Total time: about 1 hour 15 minutes including assembly and baking. Active time: 45 minutes. Serves 6–8.

Taste and texture notes

The béchamel provides a smooth, slightly nutty backdrop for the pesto, while the ricotta-spinach filling gives tender, slightly grainy richness. Mozzarella melts into long, glossy strands, and Parmesan adds a sharp, savory finish. If you like a little heat, sprinkle crushed red pepper flakes over the rolls before baking or at the table for contrast.

Step-by-step instructions

The directions below follow the original recipe order but have been rewritten for clarity and flow. Please follow each step for best results.

Preheat the oven and prepare a pot of water. Preheat your oven to 375°F. Fill a large pot with water, bring it to a rolling boil over high heat, then season generously with kosher salt—this flavors the lasagna noodles as they cook.
Cook the lasagna noodles. Add the 12 whole lasagna noodles to the boiling, salted water and cook according to package directions until they are al dente. Stir occasionally to prevent sticking. Once cooked, drain the noodles and spread them out on a clean kitchen towel or sheet pan to cool slightly and prevent them from sticking together.
Make the béchamel (white) sauce. In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted, whisk in 2 tablespoons all purpose flour and cook for 30–60 seconds until the mixture is bubbly and turns just slightly golden—this cooks out the raw flour taste. Gradually pour in 1½ cups whole milk while whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 3–5 minutes. Season with freshly ground black pepper to taste. Remove from the heat and set aside.
Prepare the ricotta-spinach filling. In a large mixing bowl, beat 1 large egg until slightly foamy. Add 2 cups ricotta cheese (whole milk ricotta is recommended for creaminess), the thawed and squeezed-dry 10 ounces frozen chopped spinach, 1 cup of the shredded mozzarella, and ¼ cup of the grated Parmesan. Add ½ cup of the store-bought pesto to the mixture and stir gently until everything is evenly combined. Season with a pinch of kosher salt and a little freshly ground black pepper, tasting and adjusting if needed.
Assemble the rolls. Lay a cooked lasagna noodle flat on your work surface. Spread about 2–3 tablespoons of the ricotta-spinach-pesto filling in an even layer along the length of the noodle, leaving a small margin at the ends. Starting at one end, roll the noodle up tightly into a spiral. Place the roll seam-side down into a lightly greased 9×13-inch baking dish. Repeat with the remaining noodles and filling, arranging the rolls in a single layer in the dish.
Add sauce and cheese to the rolls. Pour the prepared béchamel sauce evenly over the arranged lasagna rolls, making sure each one gets some sauce to keep them moist during baking. Dollop or gently spoon the remaining ½ cup store-bought pesto over the tops of the rolls in separate spots so that you get pockets of bright, herby flavor. Sprinkle the remaining 1½ cups shredded mozzarella evenly over the rolls, then finish by sprinkling the remaining ½ cup plus 2 tablespoons (¾ cup total) grated Parmesan cheese across the top for a golden, savory crust.
Optional seasoning. If you’d like a touch of heat, scatter crushed red pepper flakes over the top now or let diners add their own at the table. This step is optional and can be adjusted to taste.
Bake until bubbly and golden. Place the baking dish on the middle rack of the preheated oven. Bake uncovered at 375°F for about 25–30 minutes, or until the cheese is melted, the sauce is bubbly around the edges, and the top is lightly golden. For a deeper golden finish, switch the oven to broil for 1–2 minutes while watching carefully so the top does not burn.
Rest before serving. Remove the dish from the oven and let the lasagna rolls rest for 5–10 minutes. This makes them easier to serve and allows the sauce to set slightly so it won’t run off the plate.
Serve and store. Serve the rolls warm, garnished with a little extra pesto or a sprinkle of Parmesan if desired. Leftovers keep well in the refrigerator for up to 3 days. Reheat covered at 350°F until warmed through, or reheat individual portions in the microwave.

Tips for success

Do not overcook the lasagna noodles. Slightly firm noodles are easier to roll and won’t fall apart during assembly.
When squeezing the thawed spinach, press between paper towels or a clean dish towel to remove as much liquid as possible. Excess moisture will thin the filling and make the rolls soggy.
If your ricotta is particularly watery, drain it in a fine-mesh sieve for 15–20 minutes before mixing. This keeps the texture thick and creamy.
Use full-fat dairy for the creamiest result; reduced-fat cheeses change the mouthfeel and baking behavior.
Make this recipe ahead: assemble the rolls up to 24 hours in advance, cover tightly, and refrigerate. Bake directly from cold—just add a few extra minutes to the bake time.

Variations and add-ins

For an extra veggie boost, sauté sliced mushrooms or thinly sliced zucchini and add them to the ricotta mixture.
Swap half the mozzarella for fontina or provolone for a more complex melt and flavor.
Stir roasted red peppers into the filling for sweetness and color contrast.
For a lighter version, use part-skim ricotta and milk, but expect slightly different texture and richness.

Make it your own

These Pesto Lasagna Rolls are a template for delicious creativity. Keep the proportions of the filling and sauces the same and tweak the add-ins to suit your pantry and preferences. If you’re feeding a crowd, double the recipe and use two baking dishes—these also travel well to potlucks and gatherings.

Final notes

There’s a reason rolled lasagna feels special: it’s the same comforting flavors as classic lasagna, but with a beautiful presentation and portion control built in. The interplay of pesto, ricotta, spinach, béchamel, and melted cheeses is lively and comforting. Whether you make this for a weeknight dinner or a weekend dinner party, it’s a dish that hits all the right notes—satisfying, fresh, and indulgently cheesy.

Enjoy your meal, and don’t be afraid to experiment with herbs, cheeses, or vegetables to make these Pesto Lasagna Rolls your own signature dish.

Pesto Lasagna Rolls

Cheesy lasagna noodles rolled with ricotta, spinach, and pesto, baked in a creamy pesto béchamel.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 48

Total Time 1 18

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

kosher salt
12 whole lasagna noodles
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1.5 cups whole milk
freshly ground black pepper
1 large egg
2 cups ricotta cheese (preferably whole milk)
10 ounces frozen chopped spinach, thawed and squeezed dry
2.5 cups shredded mozzarella cheese, divided divide as recipe indicates
0.75 cup grated Parmesan cheese, divided divide as recipe indicates
1 cup store-bought pesto sauce, divided divide as recipe indicates
crushed red pepper flakes (optional)

Equipment

Large Pot
Saucepan
Large Bowl
9x13 inch Baking Dish
Measuring cups and spoons
Whisk
Spatula

Method

Preheat the oven to 425°F (220°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles 1 minute longer than the package's al dente time so they are tender but not falling apart; drain, rinse with cold water, and lay the noodles in a single layer on a cutting board.
Make the béchamel: melt the butter in a saucepan over medium heat, stir in the flour and cook, stirring, about 2 minutes until lightly toasted.
Whisk in the milk, add a large pinch of kosher salt and a few grinds of black pepper, and cook, stirring frequently, until the sauce thickens to the consistency of a thin gravy, about 6–8 minutes; remove from heat and let cool slightly.
In a large bowl, beat the egg, then stir in the ricotta, squeezed spinach, 1½ cups of the mozzarella, ½ cup of the Parmesan, ½ cup of the pesto, a large pinch of salt, and a few grinds of pepper until evenly combined.
Stir the remaining ½ cup pesto into the slightly cooled béchamel to make a pesto-bechamel sauce.
Spray a 9×13-inch baking dish with nonstick spray and spread one-quarter of the pesto-bechamel on the bottom of the dish.
Spread about 1/3 cup of the ricotta mixture evenly over each lasagna noodle, then starting at the short end roll each noodle up tightly and place seam-side-down in the prepared dish.
Spoon the remaining pesto-bechamel over the assembled rolls, then sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan.
Cover the dish with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes; remove the foil and bake until the cheese is browned on top, about 10 minutes more.
Remove from the oven, sprinkle with crushed red pepper flakes if desired, and let stand at least 5 minutes before serving.