Pesto Lasagna Rolls
Introduction
Looking for a fresh twist on classic lasagna? These pesto lasagna rolls combine creamy ricotta, vibrant pesto, and tender pasta into elegant, bite-sized spirals. Perfect for dinner parties or cozy weeknights, this dish delivers restaurant-quality flavor with minimal effort.
Unlike traditional layered lasagna, these rolls are easier to portion and serve. The pesto adds a herbaceous brightness that pairs beautifully with rich cheese—ideal for those who love Italian cuisine but crave something lighter. Plus, they’re freezer-friendly, making meal prep a breeze.
I first tried this recipe when hosting friends who adore vegetarian-friendly dishes, and it was an instant hit. The flexibility to customize fillings—like adding spinach or sun-dried tomatoes—lets you tailor it to any taste.
Ready to elevate your pasta game? Let’s roll into the details!
Table of Contents
Ingredients List
- 12 lasagna noodles (cooked al dente)
- 1 cup basil pesto (homemade or store-bought)
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 cups marinara sauce
- Fresh basil leaves (for garnish)
Timing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6
Step-by-Step Instructions
Making pesto lasagna rolls is easier than you think. Follow these simple steps for a delicious, elegant dinner.
1. Prep the Lasagna Noodles
Boil 12 lasagna noodles until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
2. Prepare the Filling
In a bowl, mix 2 cups ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, 1 egg, and ½ cup basil pesto. Season with salt and pepper.
3. Assemble the Rolls
Spread 2 tbsp of filling evenly on each noodle. Roll tightly from one end to the other, sealing the edges.
4. Arrange in Baking Dish
Place rolls seam-side down in a greased baking dish. Top with 1 cup marinara sauce and sprinkle with extra mozzarella.
5. Bake to Perfection
Cover with foil and bake at 375°F for 25 minutes. Remove foil and broil for 2-3 minutes until golden and bubbly.
6. Garnish & Serve
Top with fresh basil and a drizzle of olive oil. Pair with a fresh Mediterranean salad for a complete meal.
Nutritional Information
Each serving of pesto lasagna rolls (2 rolls) contains approximately:
- Calories: 420 kcal
- Protein: 22g
- Carbs: 35g
- Fats: 21g
- Fiber: 3g
For a lighter twist, try substituting ricotta with cashew cream or using whole-wheat noodles. Check out our vegetable quiche recipe for another healthy dinner idea. Research from The Stay at Home Chef highlights the benefits of balanced Italian-inspired meals.
Healthier Alternatives for the Recipe
Want to enjoy pesto lasagna rolls with a lighter twist? Try these simple swaps to boost nutrition without sacrificing flavor. Replace traditional lasagna noodles with whole wheat or gluten-free options for added fiber. For a low-carb version, use zucchini or eggplant slices instead of pasta.
Opt for a lighter cheese blend—mix part-skim ricotta with goat cheese or feta for a tangy kick. You can also reduce cheese amounts and add spinach or kale for extra greens. Swap heavy cream with Greek yogurt or cashew cream for a protein-rich, dairy-free alternative.
For the pesto, try a nut-free version using sunflower seeds or avocado for creaminess. If you’re watching sodium levels, use nutritional yeast instead of Parmesan. Pair these rolls with a Mediterranean chickpea salad for a balanced meal. For more inspiration, check out plant-based protein ideas to complement this dish.
Serving Suggestions
Pesto lasagna rolls shine when paired with the right sides. Serve them with a crisp garden salad or roasted vegetables for a wholesome dinner. A warm garlic breadstick or focaccia completes the Italian-inspired experience.
For a heartier meal, pair them with savory soups or a light tomato bisque. If you’re hosting, add antipasto platters with olives and cured meats. For dessert, try seasonal sweets like pumpkin cheesecake to round off the meal.
Leftovers? These rolls reheat beautifully—just cover with foil and warm in the oven. For a quick lunch, slice them into bite-sized pieces and serve with marinara dipping sauce.
Common Mistakes to Avoid
Making pesto lasagna rolls seems simple, but small errors can affect texture and flavor. Here are common pitfalls:
- Overfilling the rolls: Too much filling causes them to burst while baking. Stick to 2-3 tablespoons per lasagna sheet.
- Undercooking noodles: Slightly undercook them (al dente) to avoid mushiness. For perfect texture, try our pasta prep guide.
- Using watery pesto: Drain excess oil or blend with less liquid. A thick pesto binds better, as shown in this technique.
- Skipping the sauce layer: Always line the baking dish with sauce to prevent sticking and add moisture.
Storing Tips for the Recipe
Keep your pesto lasagna rolls fresh with these storage hacks:
- Refrigeration: Store in an airtight container for up to 3 days. Reheat covered with foil at 350°F (175°C) for 15 minutes.
- Freezing: Freeze unbaked rolls on a tray before transferring to a freezer bag. Bake from frozen, adding 10 extra minutes. For more freezer-friendly meals, check our dump dinner recipe.
- Pesto preservation: Top leftovers with a thin olive oil layer to prevent drying, inspired by this herb-saving method.
Conclusion
Pesto lasagna rolls are a delightful twist on traditional lasagna, combining the rich flavors of pesto with creamy cheese and tender pasta. This easy-to-make dish is perfect for both weeknight dinners and special occasions. Whether you’re a seasoned cook or a beginner, this recipe offers a foolproof way to impress your guests.
For more cheesy, baked dishes, try our cheesy baked burrito rice or explore other comforting recipes like our easy hamburger casserole.
FAQs
Can I make pesto lasagna rolls ahead of time?
Yes! Assemble the rolls, cover them tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if they’re cold from the fridge.
Can I freeze pesto lasagna rolls?
Absolutely. After assembling, wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking.
What can I substitute for ricotta cheese?
Cottage cheese or mascarpone can work as alternatives, though the texture and flavor will vary slightly.
Can I use store-bought pesto?
Yes, but homemade pesto adds a fresher taste. If using store-bought, opt for a high-quality brand.
Are pesto lasagna rolls gluten-free?
Not traditionally, but you can use gluten-free lasagna noodles to make this dish gluten-free.
