Cheesy Pesto Lasagna Rolls

There's something comforting about a warm, cheesy baked pasta dish straight out of the oven, and these pesto lasagna rolls hit all the right notes. They're creamy, packed with flavor, and a fun twist on traditional lasagna - plus, they look impressive without a ton of effort. Perfect for a weeknight dinner or even a cozy gathering with friends.

Pesto lasagna will be your new favoritePhoto bysfinch

Ingredients

Kosher salt and freshly ground black pepper, to taste

12 lasagna noodles

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1 large egg

2 cups whole milk ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

2 1/2 cups shredded mozzarella cheese, divided

3/4 cup grated Parmesan cheese, divided

1 cup store-bought pesto, divided

1 tablespoon extra-virgin olive oil

Crushed red pepper flakes (optional, for a little heat)

Directions

Prep the Noodles

First things first, preheat your oven to 425°F and position a rack in the middle. Bring a large pot of salted water to a boil. Cook the lasagna noodles for about a minute longer than the package instructions say for al dente - this ensures they're soft enough to roll without cracking. Drain them well, rinse with cold water to stop the cooking process, and lay them in a single layer on a baking sheet to prevent sticking.

Make the Creamy Bechamel Sauce

While the noodles are cooling, let's whip up a simple but flavorful bechamel sauce. In a medium saucepan over medium heat, melt the butter. Once it's melted, stir in the flour and cook for about 2 minutes, stirring constantly, until it smells slightly nutty and turns a light golden color. Slowly whisk in the milk, along with a generous pinch of salt and a few cracks of black pepper. Keep whisking frequently until the sauce thickens up to the consistency of a light gravy - this should take about 6 to 8 minutes. Remove from heat and let it cool slightly.

Prepare the Filling

In a large bowl, beat the egg, then mix in the ricotta, spinach, 1 1/2 cups of mozzarella, 1/2 cup of Parmesan, and 1/2 cup of pesto. Season with another pinch of salt and a few grinds of black pepper. Stir until everything is evenly combined. This mixture is going to make your rolls rich, creamy, and full of cheesy goodness.

It's an amazing spin on an old classicPhoto bysfinch

Assemble the Rolls

Brush the inside of a 13x9-inch baking dish with the olive oil to prevent sticking. Spread about 1/4 cup of the pesto-bechamel sauce onto the bottom of the dish - this adds a layer of flavor and keeps the rolls from drying out.

Lay half of your cooked noodles on a clean surface and spread about 1/3 cup of the ricotta mixture evenly over each one. Starting from the short end, roll each noodle up into a snug spiral. Place them seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling.

Top and Bake

Now, stir the remaining 1/2 cup of pesto into the slightly cooled bechamel sauce. Spoon this creamy, herby sauce over the top of the lasagna rolls, making sure they're well covered. Sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan over everything for that irresistible cheesy crust.

Cover the dish with foil and bake for about 20 minutes, until the rolls are heated through and the sauce is bubbling. Then, remove the foil and bake for another 10 minutes, or until the cheese on top is golden and slightly crispy.

Serve and Enjoy

Once out of the oven, let the dish rest for about 5 minutes. If you like a little kick, sprinkle some crushed red pepper flakes on top before serving. These rolls are delicious on their own but pair beautifully with a simple green salad and some warm garlic bread.

Extra Tips for Success

Make Ahead: You can assemble the rolls ahead of time, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge.

Add Some Protein: Want to make it heartier? Mix in some shredded rotisserie chicken or crumbled Italian sausage with the ricotta filling.

Go Homemade: If you have extra time, homemade pesto takes this dish to the next level. Just blend fresh basil, garlic, Parmesan, pine nuts, olive oil, and a squeeze of lemon for a fresh, vibrant flavor.

And there you have it - pesto lasagna rolls that are creamy, cheesy, and packed with flavor. A guaranteed crowd-pleaser that looks fancy but is actually super easy to pull off. Enjoy!