There’s something so reassuring about a pan filled with individual pasta rolls—neat cylinders of tender noodle, bright green pesto, silky ricotta, and melty cheese. These Pesto Lasagna Rolls feel dinner-party fancy, yet they come together without fuss. They’re the kind of thing you can make ahead, bake when guests arrive, and then look like a kitchen hero while passing plates. This recipe brings together classic pantry ingredients with vibrant store-bought pesto to create a comforting, colorful main dish.

Why you’ll love these rolls

This version strikes a lovely balance: a creamy ricotta and spinach filling, a subtle white sauce to keep everything luxurious, and generous pockets of pesto for herb-forward brightness. Each roll is an individual serving (or two, if someone’s ravenous), and the presentation is undeniably pleasing. The recipe is also flexible—swap cheeses or use your favorite pesto—and it reheats beautifully for lunches the next day.

Ingredients

▢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 serving ideas

You can assemble these Pesto Lasagna Rolls up to a day ahead, cover the baking dish tightly, and refrigerate until you’re ready to bake. If you prefer, freeze the assembled rolls (before baking) for longer storage; thaw overnight in the refrigerator before baking and add a few extra minutes to the bake time. Serve with a simple green salad and crusty bread, or pair with roasted vegetables for a complete meal. A scattering of crushed red pepper flakes at the table lets diners dial up the heat if they like.

Equipment

Large pot for boiling noodles
Skillet for making the white sauce
Mixing bowls
9×13-inch baking dish
Spatula and wooden spoon

Step-by-step instructions

The directions below follow the original sequence but are rewritten for clarity and ease of execution. I kept the ingredient amounts exactly as listed and aligned each step to the ingredients above.

Bring water to a boil and cook the noodles.

Fill a large pot with water, add a generous pinch of ▢kosher salt, and bring it to a rolling boil. Cook ▢12wholelasagna noodles according to package directions until al dente—usually a minute or two less than the package’s maximum time. Stir occasionally so the noodles don’t stick. When they’re done, drain the noodles and lay them flat on a clean towel or a rimmed baking sheet so they don’t clump together.
Make the white sauce (béchamel).

In a medium skillet over medium heat, melt ▢2tablespoonsunsalted butter. Once the butter is foamy, sprinkle in ▢2tablespoonsall purpose flour and whisk continuously for about 1 minute to cook the raw flour taste. Gradually pour in ▢1½cupswhole milk while whisking constantly to prevent lumps. Continue to cook and whisk until the mixture thickens and coats the back of a spoon—about 3 to 5 minutes. Remove from heat and season with ▢freshly ground black pepper to taste (start with a few twists). Set the sauce aside to cool slightly.
Combine the cheese and spinach filling.

In a large mixing bowl, crack in ▢1largeegg and beat it lightly. Add ▢2cupsricotta cheese(we prefer whole milk), the squeezed-dry ▢10ouncesfrozen chopped spinach, and ▢½ cup of the ▢¾cupgrated Parmesan cheese (reserve the other ▢¼ cup for topping). Fold these together until evenly mixed. Add a few turns of ▢freshly ground black pepper and a pinch of ▢kosher salt if you like—remember the cheeses and pesto will add saltiness.
Mix in mozzarella and pesto for the filling.

Stir ▢1 cup of the ▢2½cupsshredded mozzarella cheese into the ricotta-spinach mixture along with ▢¼ cup of the ▢1cupstore-bought pesto sauce (reserve the remaining pesto for layering and serving). This makes a bright, creamy filling that will hold together when you roll the noodles.
Prepare the baking dish and assemble each roll.

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer—about ▢¼ cup—of the remaining ▢1cupstore-bought pesto sauce over the bottom of the dish so the rolls don’t stick and have a flavor base.

Working with one lasagna noodle at a time, spread a generous spoonful of the ricotta-spinach-pesto filling (about 3 to 4 tablespoons) evenly along the length of the noodle, leaving a small border at each end. Starting from one short end, gently but tightly roll the noodle into a neat cylinder and place seam-side down in the prepared baking dish. Repeat until all ▢12wholelasagna noodles are filled and rolled, arranging them in a single layer (they will sit snugly next to each other).
Top the rolls with béchamel, cheese, and Parmesan.

Pour the reserved white sauce (béchamel) evenly over the assembled rolls, making sure each roll gets a bit of sauce on top. Sprinkle the remaining ▢1½ cups of ▢2½cupsshredded mozzarella cheese evenly across the top of the rolls, then finish with the remaining ▢½ cup of ▢¾cupgrated Parmesan cheese. If you like a little heat, scatter ▢crushed red pepper flakes over the top to taste.
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 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden on top. The internal temperature should be hot and bubbly; if you used chilled components straight from the refrigerator, you may need the full additional time to ensure everything is heated through.
Rest, garnish, and serve.

Remove the dish from the oven and let it rest for 5 to 10 minutes to let the filling set slightly—this makes the rolls easier to serve. Drizzle any remaining reserved pesto (if you have a tablespoon or two left) over the rolls for extra bright flavor. Serve each roll hot, with a fresh salad and crusty bread for soaking up any leftover sauce.

Tips for success

When boiling the noodles, a large pot with plenty of water prevents sticking and helps them cook evenly. Lay them flat to cool slightly so they’re easy to fill.
Squeeze the thawed spinach very dry. Excess moisture will make the filling too loose and can make the béchamel thin when baking.
If your supermarket pesto is particularly salty, taste and adjust added salt sparingly—Parmesan and pesto together add a lot of savory flavor.
To make these dairy-free, use a plant-based milk and vegan cheeses that melt well, and choose a nut-free pesto if needed; however, that’s a more involved swap and will alter texture and flavor.

Storing and reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 60–90 seconds, or warm the whole pan in a 350°F (175°C) oven for about 15–20 minutes, loosely covered with foil until heated through. These also freeze nicely: cool completely, wrap the dish tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Nutrition and portioning

These Pesto Lasagna Rolls are rich and satisfying; plan on 2 rolls per person for moderate appetites or 1–2 for larger gatherings depending on sides. The combination of ricotta, mozzarella, and béchamel gives a creamy mouthfeel and good protein from the cheeses and egg; the spinach adds fiber and color. If you want to lighten the dish a bit, serve with a robust green salad dressed with lemon and olive oil.

Final thoughts

There’s a reason rolled lasagna has become such a beloved weeknight and entertaining staple: it’s neat, pretty, and much simpler than layering a traditional lasagna. These Pesto Lasagna Rolls are an elegant blend of herby pesto, creamy ricotta, and gooey cheese, with a silky béchamel bringing it all together. Make them for a cozy family dinner or a show-stopping potluck contribution—either way, they’ll disappear fast.