Easy Lasagna Roll-Ups with Pesto

• Ricotta cheese: I use whole milk ricotta for the creamiest, richest texture. If yours looks a little watery (some brands vary), give it a quick strain using cheesecloth or a fine-mesh sieve. This keeps your lasagna from turning soggy.
• Pesto: Homemade or store-bought works here, but if you’ve got 5 minutes and a blender, I highly recommend my easy basil pesto recipe. It’s bright, bold and made without preservatives, so it tastes extra fresh.
• Lasagna noodles: Stick with the classic, boil-first lasagna noodles here.
• Marinara sauce: Use your favorite jarred variety or try my recipe for quick homemade marinara sauce (it’s ready in just 10 minutes!).
• Mozzarella cheese: For that classic gooey, melty top layer, shredded low-moisture mozzarella is the way to go.
• Parmesan cheese: Grated Parmesan gives the final sprinkle of sharp, salty flavor. I like to grate mine fresh over the hot lasagna roll ups right out of the oven so it melts slightly.

See the recipe card for full information on ingredients and quantities.

1. Cook the noodles. Bring a large pot of salted water to a boil. Add 8 lasagna noodles and cook until just al dente. Drain, then lay them flat on a parchment-lined baking sheet or drizzle with a little olive oil so they don’t stick. Pro Tip: Boil 1 or 2 extra in case any tear during rolling.
2. Mix the ricotta and pesto. In a medium bowl, stir together the ricotta and ½ cup of pesto until smooth and spreadable.
3. Fill and roll. Spread a layer of the ricotta-pesto mixture over each cooked lasagna noodle, going all the way to the edges. Spoon about 2 tablespoons of marinara over the top of the filling, then gently roll up each noodle like a cinnamon roll.

4. Assemble the lasagna. Pour 1 and ½ cups of marinara sauce into the bottom of a 9×13-inch baking dish. Arrange the roll-ups seam-side down in the dish. Spoon the remaining marinara over the roll-ups and drizzle with the remaining pesto.
5. Bake. Cover the dish tightly with foil and bake at 350°F for 30 minutes.
6. Add cheese and finish baking. Remove the foil, sprinkle the mozzarella evenly on top, and bake for 5 more minutes, or until the cheese is melted and bubbly.
7. Garnish and serve. Sprinkle with grated Parmesan and fresh basil (if you have it!) just before serving.

Make-Ahead, Storage & Freezing Tips

These lasagna roll ups are great for weeknight dinners and a total meal prep win.

• To make ahead: Assemble the roll-ups, cover tightly with foil and refrigerate for up to 2 days before baking. When you’re ready to bake, pop them straight into the oven—just add 5 to 10 extra minutes to the bake time if starting from cold.
• To freeze: I recommend freezing before baking if you can. It keeps the texture of the noodles and filling just right, and you’ll get that fresh-baked flavor when it comes out of the oven. Arrange the roll-ups in a freezer-safe baking dish, cover well with foil and freeze for up to 3 months. Bake straight from frozen at 375°F for about 45 to 50 minutes, or until heated through. Freezing after baking is great for leftovers or single-serve portions.
• Storing leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual portions or cover and bake in the oven at 350°F until hot.

Serving Suggestions

When it comes to the best sides for lasagna—whether it’s this pesto version, skillet lasagna, or good ol’ classic meaty lasagna—I have a few stand-out favorites:

• Cheesy Garlic Bread Pizza,
• No-Knead Focaccia
• Garlic Knots
• Cheesy Garlic Bread with Mayo
• Wedge Salad
• Kale Caesar Salad
• Caprese Salad with Burrata

And for dessert? Chocolate raspberry cake or mini cheesecakes are always winners. Or keep it simple and scoop some vanilla ice cream over grilled peaches or drizzle it with my homemade butterscotch sauce.