Pesto Lasagna Rolls

These Pesto Lasagna Rolls are a bright, creamy, and incredibly satisfying twist on classic lasagna. They’re an easy make-ahead dinner that brings an herb-forward punch from store-bought pesto, silky béchamel, tender spinach, and oozy cheese in every bite. I love how each roll is individual — perfect for portion control, attractive on the plate, and ideal for serving friends and family. The recipe yields a comforting, aromatic casserole that reheats beautifully and travels well for potlucks.

Why you’ll love this recipe

• Single-serving rolls make plating and portioning a breeze.
• Uses pantry-friendly store-bought pesto to save time without skimping on flavor.
• A smooth béchamel keeps everything creamy without heaviness.
• Freezer-friendly and great for meal prep.

Ingredients

Check that you have everything on hand before you start. The ingredient list below is the source of truth for the recipe.

• ▢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

Make-ahead notes and swaps

This dish is perfect for making ahead. You can assemble the rolls, cover tightly, and refrigerate for up to 24 hours before baking. To freeze, assemble in a freezer-safe dish, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. If you’d like a milder pesto flavor, use ¾ cup pesto in the filling and reserve ¼ cup for brushing on top.

Equipment

• Large pot for boiling noodles
• Colander
• Medium saucepan
• Mixing bowls
• 9×13-inch baking dish
• Spatula or small offset spatula

Step-by-step Instructions

Follow these steps in order. The directions are rewritten for clarity while keeping the original amounts and sequence intact.

1. Boil the noodles. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of ▢kosher salt. Add ▢12wholelasagna noodles and cook until al dente according to the package instructions, usually 8–10 minutes. Stir occasionally to prevent sticking. Drain the noodles in a colander and spread them out on a clean kitchen towel or a sheet pan so they don’t stick together while you assemble the filling.
2. Make the béchamel sauce. In a medium saucepan over medium heat, melt ▢2tablespoonsunsalted butter. Once melted and foamy, add ▢2tablespoonsall purpose flour and whisk continuously for about 1 minute to cook out the raw flour taste. Gradually pour in ▢1½cupswhole milk while whisking to avoid 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 and a light pinch of ▢kosher salt to taste. Remove from heat and set aside to cool slightly.
3. Prepare the cheese-spinach filling. In a large bowl, combine ▢1largeegg and ▢2cupsricotta cheese(we prefer whole milk). Stir until smooth. Add the thawed and well-squeezed ▢10ouncesfrozen chopped spinach and mix until evenly distributed. Fold in ▢1½cups of the ▢2½cupsshredded mozzarella cheese (reserve the remaining 1 cup for topping) and ▢½cup of the ▢¾cupgrated Parmesan cheese (reserve the remaining ¼ cup for topping). Add ▢½ cup of the ▢1cupstore-bought pesto sauce to the filling and stir until everything is combined. Taste and add a pinch of ▢kosher salt and more ▢freshly ground black pepper if needed.
4. Combine béchamel with filling and adjust seasoning. Pour about half of the slightly cooled béchamel sauce into the ricotta-spinach mixture and stir until creamy and well combined. The mixture should be spreadable but not runny. If it feels too thick, add a tablespoon of the remaining béchamel at a time until you reach the desired consistency.
5. Preheat the oven and prepare the baking dish. Preheat your oven to 375°F (190°C). Spoon a thin layer—about ¼ cup—of the remaining béchamel into the bottom of a 9×13-inch baking dish to prevent the rolls from sticking and to create a creamy base.
6. Fill and roll the noodles. Lay one lasagna noodle flat on a work surface. Spread about 3–4 tablespoons of the ricotta-spinach-pesto mixture evenly over the noodle, leaving a small ½-inch border at each end. Starting at one short end, gently roll the noodle up into a tight cylinder. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling, arranging the rolls in a single layer in the dish. If you have extra filling, dollop it between the rolls or spread it across the top.
7. Top with remaining sauces and cheeses. Spoon the rest of the béchamel evenly over the tops of the rolls. Warm the remaining ▢½ cup of ▢1cupstore-bought pesto slightly if it’s thick, then spoon or brush it over the béchamel for bright color and extra flavor. Sprinkle the remaining ▢1cup of ▢2½cupsshredded mozzarella cheese and the remaining ▢¼ cup of ▢¾cupgrated Parmesan cheese evenly over the rolls. If you like a bit of heat, finish with a light dusting of ▢crushed red pepper flakes, optional.
8. Bake until bubbly and golden. Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10–12 minutes, or until the cheese is melted, bubbling, and the tops are lightly golden. Let the dish cool for 5–10 minutes before serving so the rolls set slightly and are easier to plate.
9. Serve. Use a spatula to lift each pesto lasagna roll from the dish and place on plates. Serve warm with an extra spoonful of pesto on the side or a simple green salad for contrast.

Troubleshooting and tips

• If your béchamel becomes lumpy, whisk vigorously over low heat or pass it through a fine-mesh strainer to smooth it out.
• Don’t overcook the lasagna noodles; slightly undercooked noodles are easier to roll and finish cooking in the oven.
• If the filling seems watery after adding thawed spinach, squeeze the spinach again in a clean towel or use a salad spinner to remove excess moisture.
• For a brighter pesto flavor, reserve a little pesto to drizzle over the finished rolls just before serving.

Variations

• Make it vegetarian: keep the recipe as written. Add roasted mushrooms for an earthy twist.
• Extra cheesy: substitute half the ricotta with cottage cheese for a lighter texture and fold in an extra ½ cup mozzarella.
• Spicy pesto: stir a pinch of ▢crushed red pepper flakes into the pesto before spreading for a subtle kick.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, cover with foil and warm at 350°F (175°C) for 15–20 minutes until heated through, or microwave individual portions until warm. To freeze, wrap tightly and store for up to 3 months; thaw overnight before baking as directed.

Final notes

Pesto Lasagna Rolls are a delightful combination of creamy béchamel, bright pesto, and melty cheese wrapped inside tender noodles. They feel special enough for guests yet are simple enough for a weeknight. Follow the steps above and you’ll have beautifully rolled, perfectly balanced pasta that’s as pretty on the table as it is delicious on the plate.