Pesto Lasagna Rolls: A Fun and Flavorful Twist on Classic Comfort Food

Craving that cozy, cheesy, tomato-y goodness of lasagna but without all the layering fuss? Say hello to pesto lasagna rolls — a clever and delicious spin on traditional lasagna that’s easier to assemble, prettier to serve, and loaded with flavor. This recipe rolls everything you love about lasagna into tidy, pasta-packed pinwheels bursting with creamy ricotta, herby basil pesto, and melty cheese. Yep, it’s everything comfort food should be — with a fresh, exciting twist!

And whether you’re a busy weeknight cook, a beginner in the kitchen, or just tired of the same old spaghetti, these lasagna roll-ups with pesto bring a delightful change of pace. We’ll walk you through everything — from ingredients and step-by-step instructions to tips, variations, and storage.

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Ingredients for Pesto Lasagna Rolls

Pantry and Fridge Staples That Pack a Punch

When it comes to making pesto lasagna rolls, you don’t need fancy ingredients. In fact, you probably already have most of what you need sitting in your pantry or fridge. This dish is all about combining simple items into something truly mouthwatering.

Here’s what you’ll need:

• Lasagna noodles – Regular or oven-ready works, but make sure they’re cooked until just al dente so they roll without tearing.
• Ricotta cheese – The creamy base for your filling. You can even make ricotta at home if you’re feeling adventurous!
• Basil pesto – Store-bought works great, but if you want a fresher taste, try this homemade basil pesto recipe.
• Fontina or provolone – For that gooey, melty goodness. Mozzarella is a great fallback too.
• Sun-dried tomatoes – Adds tang and depth. Totally optional but totally recommended.
• Tomato sauce or crushed tomatoes – For the rich, saucy base.
• Ground meat (optional) – Beef, chicken, or sausage if you want to add protein.
• Herbs and spices – Think oregano, garlic, thyme, and red pepper flakes for a flavor kick.

How to Make Pesto Lasagna Rolls Step by Step

From Boiling Noodles to Golden Bubbly Goodness

Alright, let’s get rolling — literally. Making cheesy pesto lasagna rolls is easier than you think, and the results? Chef’s kiss. Here’s how to pull it off in a few simple steps:

1. Boil the Noodles

Start by cooking your lasagna noodles in salted water until just al dente. Don’t overcook — you want them soft but firm enough to roll. Rinse with cold water to stop the cooking.

2. Whip Up the Filling

In a bowl, mix ricotta, shredded fontina or provolone, chopped sun-dried tomatoes, and a generous scoop of basil pesto. Add a pinch of salt and pepper for balance.

3. Make the Sauce

Sauté garlic, herbs, and red pepper flakes in olive oil. Add your crushed tomatoes (or sauce) and simmer. Want more flavor? Stir in ground meat or chopped mushrooms.

4. Roll ‘Em Up

Spread filling on each noodle, roll it up, and place seam-side down in a baking dish or skillet over a layer of sauce.

5. Top & Bake

Pour sauce over the rolls, add torn mozzarella, and bake at 425°F for 15–20 minutes — until bubbly and golden.

Essential Equipment for Making Pesto Lasagna Rolls

Tools That Make Rolling and Baking a Breeze

You don’t need a fancy kitchen setup to whip up a delicious batch of pesto lasagna rolls. With just a few everyday tools, you can get the job done easily—and with less mess. Here’s what you’ll need:

Large Pot for Boiling Pasta

A deep pot is key for cooking lasagna noodles evenly. Make sure there’s enough space so they don’t stick together while boiling. Add salt to the water to boost the flavor from the start.

Oven-Safe Skillet or Baking Dish

A 9×13-inch casserole dish or large cast-iron skillet works perfectly. It should be big enough to hold all the rolls side by side and deep enough to catch all that bubbling sauce.

Mixing Bowls

Use one bowl for your ricotta and pesto filling, and another for prepping other ingredients like your meat or veggies, if using.

Slotted Spoon or Tongs

Great for removing noodles from the boiling water without tearing them. Let them cool flat before rolling.

Spatula or Spreading Spoon

Helps you apply the cheese filling smoothly across each noodle. An offset spatula makes it even easier.

Aluminum Foil (Optional)

Handy for covering the dish during the first half of baking to avoid burning the cheese on top.

Tasty Variations of Pesto Lasagna Rolls to Try

Make It Your Own With These Flavorful Twists

One of the best things about pesto lasagna rolls is how easily they adapt to whatever you have in your kitchen. Whether you’re looking for a meatier bite, a vegetarian-friendly option, or something entirely dairy-free, this dish welcomes your personal spin with open arms (and lots of cheese—or not!).

Let’s dive into some mouthwatering variations that keep the concept fresh but the flavors familiar.

Pesto Chicken Lasagna Rolls

Looking for extra protein? Add shredded rotisserie chicken to the cheese filling. It blends perfectly with the basil pesto and gives the dish more substance. Plus, it’s a great way to use leftover chicken.

Vegetarian Pesto Lasagna Rolls

Ditch the meat and double down on veggies. Sautéed mushrooms, spinach, or even roasted zucchini make a hearty, plant-based alternative. Combine them with ricotta and homemade pesto for a vibrant, veggie-forward option.

Vegan Pesto Roll-Ups

Yes, you can go full vegan! Use dairy-free ricotta (store-bought or homemade with tofu or cashews), skip the mozzarella, and opt for vegan pesto. Make sure your pasta is egg-free too.

Spicy Italian Sausage Lasagna Rolls

Want to kick things up a notch? Add browned spicy Italian sausage to the sauce or the filling. A pinch of red pepper flakes adds even more heat.

Frequently Asked Questions About Pesto Lasagna Rolls

Your Top Questions—Answered Simply

If you’re making pesto lasagna rolls for the first time—or even the tenth—you might still have a few questions. Don’t worry! We’ve got all the answers you need to roll with confidence.

Can I make pesto lasagna rolls ahead of time?

Absolutely. You can assemble the rolls up to a day in advance, cover tightly with foil, and refrigerate. When ready to serve, bake them straight from the fridge—just add 5–10 extra minutes to the cooking time.

Can I freeze lasagna roll-ups?

Yes! These cheesy pesto lasagna rolls freeze beautifully. After assembling, wrap them tightly (uncooked or fully baked), and freeze for up to 2 months. Reheat covered in the oven until hot and bubbly.

What kind of pesto is best for lasagna rolls?

Both store-bought and homemade work well. For a fresher flavor, we recommend this basil pesto recipe. You can even experiment with spinach, kale, or sun-dried tomato pesto.

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