Pesto Lasagna Roll Ups

There’s something about a tray of neatly rolled pasta that makes weeknight dinner feel special without the fuss. These Pesto Lasagna Roll Ups take classic lasagna flavors and turn them into individual, saucy bundles that are perfect for family dinners, meal prep, or feeding a crowd. Each roll holds a creamy ricotta and spinach filling streaked with bright basil pesto, wrapped in tender lasagna noodles, and topped with a silky béchamel and plenty of bubbling mozzarella. The result is comforting, vibrant, and surprisingly simple to assemble.

Why you’ll love these Pesto Lasagna Roll Ups

• Individual portions make serving easy and elegant.
• The pesto adds bright, herbaceous flavor that balances the rich cheese.
• Spinach sneaks fresh greens into the dish without overpowering it.
• They’re make-ahead friendly — assemble, chill, then bake when you’re ready.

Ingredients

Recipe yields approximately 12 roll ups.

• 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 clove 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

Equipment

• Large pot for boiling noodles
• Skillet or saucepan for béchamel
• Mixing bowls
• 9×13-inch baking dish
• Spoon and spatula
• Paper towels or clean kitchen towel

Prep and timing

Active time: 40–50 minutes. Total time including baking: about 1 hour 10 minutes. You can assemble these ahead and refrigerate for up to a day before baking, or freeze before baking for longer storage.

Flavor notes and swaps

If you prefer a stronger herb profile, stir an extra tablespoon of pesto into the ricotta filling. For a lighter filling texture, use part-skim ricotta, though whole ricotta gives a creamier result. If you like heat, add an extra pinch of crushed red pepper flakes. For a nuttier finish, toast a few tablespoons of breadcrumbs with butter and sprinkle on top before serving.

Step-by-step instructions

1. Cook the lasagna noodles

Bring a large pot of salted water to a rolling boil. Add the 12 lasagna noodles and cook until al dente according to package instructions, usually 8–10 minutes. Stir occasionally to prevent sticking. Drain the noodles and lay them flat on a clean kitchen towel or sheet of parchment to cool slightly and dry so they’re easy to handle.

2. Make the béchamel sauce

In a medium saucepan, melt 5 tablespoons unsalted butter over medium heat. Once fully melted and foamy, whisk in 1/3 cup all-purpose flour and cook for about 1 minute, stirring constantly, to form a roux — this removes the raw flour taste.

Gradually pour in 4 cups whole milk that’s at room temperature, whisking constantly to keep the sauce smooth. Continue to cook and whisk over medium heat until the sauce thickens and coats the back of a spoon, about 5–7 minutes. Stir in a pinch of ground nutmeg and season with kosher salt to taste. Remove from heat and set aside so the sauce cools slightly while you prepare the filling.

3. Prepare the spinach-ricotta filling

In a medium mixing bowl, combine 2 cups ricotta cheese, 1 large egg, and 1 clove garlic (minced). Add the 10 ounces frozen spinach that has been thawed, thoroughly drained, and squeezed to remove excess water. Stir in 1/2 cup Basil Pesto, 1/4 cup parmesan cheese, and 1/8 teaspoon crushed red pepper flakes. Add a pinch of nutmeg and season with salt and freshly ground black pepper to taste. Mix until everything is evenly combined and creamy.

4. Assemble the roll ups

Preheat the oven to 375°F (190°C). Lightly spread a thin layer of the béchamel sauce on the bottom of a 9×13-inch baking dish to prevent sticking and to add creaminess at the base.

Lay one lasagna noodle flat on a clean work surface. Spoon approximately 1/4 to 1/3 cup of the ricotta-spinach filling along one long edge of the noodle, spreading it into a thin, even layer but leaving a small border on the sides so the filling doesn’t squeeze out when rolling. Repeat with the remaining noodles and filling.

Carefully roll each noodle from the filled edge toward the unfilled edge into a tight roll. Place seam-side down in the prepared baking dish, arranging the roll ups in rows so they fit snugly.

5. Top with béchamel and cheese

Pour the remaining béchamel sauce evenly over the arranged roll ups, using a spatula to make sure each roll is well coated. Sprinkle 3 tablespoons of parmesan cheese and 1 cup of the shredded mozzarella cheese evenly over the top. Reserve the remaining 1 cup mozzarella for the final bake step if you prefer an extra-melty top.

6. Bake

Bake the roll ups in the preheated oven for 20 minutes. After 20 minutes, remove from the oven and sprinkle the remaining 1 cup shredded mozzarella across the tops of the roll ups. Return to the oven and bake for an additional 10–12 minutes, or until the cheese is melted, bubbly, and starting to brown at the edges.

7. Rest and serve

Remove the dish from the oven and let the roll ups rest for 5–10 minutes to set slightly; this makes them easier to serve and keeps the filling from spilling. Garnish with a light sprinkle of additional parmesan or a few torn basil leaves if desired. Serve hot and enjoy each cheesy, herby roll.

Make-ahead and storage

To make ahead: Assemble the roll ups and cover the baking dish tightly with plastic wrap or foil. Refrigerate for up to 24 hours before baking; add a few extra minutes to the bake time if baking straight from the fridge. To freeze: assemble the roll ups, cover with foil, and freeze for up to 2 months. Bake from frozen covered for 30–40 minutes, then remove the foil, add remaining mozzarella if desired, and bake until bubbly and golden.

Serving suggestions

These Pesto Lasagna Roll Ups pair beautifully with a crisp green salad tossed in lemon vinaigrette, roasted cherry tomatoes, or a simple side of garlic-sauteed green beans. For a lighter touch, serve with a small bowl of extra pesto on the side for dipping. Leftovers reheat well in a 350°F oven for 10–15 minutes or in the microwave until warm.

Tips for success

• Drain the thawed spinach very well, squeezing with paper towels or a clean kitchen towel; excess water will make the filling runny.
• Room-temperature milk helps the béchamel thicken smoothly without lumps.
• If your noodles break while rolling, overlap two short pieces slightly and roll as one; they’ll still bake into delightfully cheesy portions.
• Use a small offset spatula or the back of a spoon to spread the filling evenly down each noodle for neat, even rolls.

Nutrition snapshot (per roll, approximate)

Calories, fats, and protein will vary based on exact brands and portion sizes, but each roll provides a satisfying balance of carbohydrates from the pasta, protein and calcium from the cheeses, and vitamin-rich greens from the spinach.

Final thoughts

These Pesto Lasagna Roll Ups are one of those recipes that feels fancy yet is totally approachable. They come together with pantry-friendly ingredients, deliver big flavor, and present beautifully on the table. Whether you’re feeding a crowd or want a comforting weeknight meal with make-ahead flexibility, these roll ups are a bright, cheesy option you’ll reach for again and again.