There’s something irresistibly cheerful about pasta that’s been rolled, stuffed, and baked until bubbly and golden. These Pesto Lasagna Roll Ups take classic lasagna flavors and turn them into elegant, individual portions that are perfect for weeknight dinners, cozy date nights, or feeding a crowd. Each roll-up is a little package of creamy ricotta, vibrant pesto, tender spinach, and melty mozzarella. The homemade béchamel adds a luxurious silkiness, and a sprinkle of Parmesan finishes everything with nutty, savory depth.

This version uses 12 lasagna noodles to make a full pan of roll ups, and every component—from the béchamel to the filling—is written out step-by-step so you can cook confidently. The ingredient list keeps things simple and pantry-friendly, with the flexibility to use store-bought pesto if you’re short on time. Follow the directions carefully and you’ll be rewarded with a dish that looks fancy but feels totally accessible.

Why you’ll love these roll ups

Individual portions that are easy to serve and look beautiful on the plate.
Silky béchamel adds richness without weighing the dish down.
Bright pesto and spinach give fresh flavor and color against the creamy cheese.
Make-ahead friendly: you can assemble, cover, and refrigerate before baking.

Ingredients

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 cloves 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

Cook’s notes

For the best texture, spread the filling evenly across each noodle and roll gently but snugly. If your lasagna noodles are very dry and prone to cracking, undercook them slightly in the boiling water so they remain pliable for rolling. The béchamel should be smooth and thick enough to coat the back of a spoon—if it becomes too thick while standing, whisk in a splash of milk to loosen it.

If you prefer a brighter green and fresher basil punch, use a high-quality pesto or make your own and fold a small amount into the béchamel before baking. For a milder heat, omit the crushed red pepper flakes; for more kick, add a pinch more when mixing the filling.

Step-by-step directions

Prepare the noodles: Bring a large pot of salted water to a boil. Cook the 12 lasagna noodles according to package instructions until al dente. Drain and rinse briefly under cool water to stop the cooking. Lay the noodles flat on a clean kitchen towel or baking sheet, spacing them so they don’t stick together while you prepare the filling.
Make the béchamel: In a medium saucepan over medium heat, melt 5 tablespoons unsalted butter. Once foamy and melted, sprinkle in 1/3 cup all-purpose flour and whisk continuously for about 1 to 2 minutes to cook the raw flour taste without browning. Gradually pour in 4 cups room-temperature whole milk while whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 6 to 8 minutes. Stir in a pinch of ground nutmeg and season with kosher salt to taste. Remove from heat and keep warm.
Prepare the spinach: Make sure the 10 ounces frozen spinach are fully thawed and very well drained. Squeeze out as much liquid as possible using your hands or by pressing the spinach in a fine-mesh strainer. Chop the spinach roughly and place it in a medium bowl.
Mix the ricotta filling: To the bowl with the spinach, add 2 cups ricotta cheese, 1 large egg, 1 cloves garlic minced, 1/2 cup Basil Pesto, 1/4 cup Parmesan cheese plus 3 tablespoons divided (reserve the 3 tablespoons for topping later), 1/8 teaspoon crushed red pepper flakes, a pinch of nutmeg, and salt and freshly ground black pepper to taste. Stir everything together until evenly combined and the mixture is creamy. Taste and adjust salt and pepper as needed.
Assemble the roll ups: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Use a slotted spoon to spread a thin layer of béchamel on the bottom of the prepared baking dish—this prevents sticking and creates a saucy base. Place one lasagna noodle flat on your work surface. Spoon about 1/6 to 1/4 cup of the ricotta-spinach filling along the long edge of the noodle and spread into an even layer, leaving about 1/2 inch bare at each short end. Gently roll the noodle away from you to form a tight roll, then place it seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling, arranging the rolls in a single layer.
Top with béchamel and cheese: Pour the remaining béchamel evenly over the arranged roll ups, making sure each roll gets some sauce. Sprinkle 3 tablespoons reserved Parmesan evenly over the béchamel. Top with 2 cups shredded mozzarella cheese, distributing it so each rollup will have a cheesy crown when baked.
Bake until bubbly: Cover the baking dish loosely with foil and bake in the preheated 375°F oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 to 12 minutes, or until the cheese is melted, bubbly, and lightly golden at the edges. If you prefer a browner top, place the dish under the broiler for 1 to 2 minutes—watch carefully to avoid burning.
Rest and serve: Remove the dish from the oven and let the roll ups rest for 5 minutes to set. This helps the sauce thicken slightly so each roll slices neatly. Serve individual roll ups onto plates, spooning any extra sauce from the baking dish over the top. Garnish with additional grated Parmesan or a few fresh basil leaves if desired.

Make-ahead and storage

These roll ups are ideal for prepping ahead. Assemble them in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. If you want to freeze them, assemble and flash-freeze the pan uncovered until solid, then wrap tightly with foil and freeze for up to 2 months. To bake from frozen, thaw overnight in the refrigerator and then bake as directed, or bake covered at 375°F for 30–40 minutes, then uncover and bake until bubbly.

Serving suggestions

Serve with a crisp green salad and a simple lemon vinaigrette to cut through the richness, or with roasted vegetables like asparagus or cherry tomatoes for added color and brightness. A glass of your favorite white wine or a light-bodied red pairs nicely—think Pinot Grigio, Vermentino, or a soft Sangiovese.

Final tips for success

Room-temperature milk helps the béchamel come together without shocking the roux; it prevents lumps and reduces cooking time.
Remove as much water as possible from the spinach. Excess moisture will make the filling runny and soggy the night of baking.
Roll the noodles snugly but not so tight that filling squeezes out. A gentle, even pressure gives tidy, uniform rolls.
Reserve some grated cheese for topping so the finished dish gets a beautiful golden finish and extra flavor without making the interior too dense.

These Pesto Lasagna Roll Ups are a comforting, elegant twist on a beloved classic. Creamy filling, fragrant pesto, and a luxurious béchamel bring balance and depth to every bite. Whether you’re entertaining or simply craving a cozy pasta night, this recipe delivers on flavor and presentation—without fuss. Happy cooking!