Servings 4 servings (2 rolls each)
Ingredients
- 1 1/2 cups ricotta cheese
- 3/4 cup homemade or store-bought pesto sauce, divided
- 8 lasagna noodles, cooked and drained
- 3 1/2 cups homemade or store-bought marinara sauce, divided
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- 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.
- Preheat the oven to 350°F.
- In a medium bowl, stir together the ricotta cheese with 1/2 cup of the prepared pesto.
- Arrange the cooked lasagna noodles on your work surface then divide the ricotta mixture among the noodles, spreading it the length of each noodle. Divide 1 cup of the marinara sauce among the 8 noodles, spreading it atop the ricotta mixture.
- Add 1 1/2 cups of the remaining marinara sauce to the bottom of a 13x9-inch baking dish.
- Roll up the lasagna noodles then arrange them seam side down in the baking dish. Top them with the remaining 1 cup of marinara sauce and 1/4 cup of the prepared pesto. Cover the baking dish securely with foil then bake it for 30 minutes.
- Remove the foil, top the roll-ups with the mozzarella cheese and continue baking, uncovered, an additional 5 minutes or until the cheese is melted.
- Remove the dish from the oven, top the lasagna roll-ups with the grated Parmesan cheese and serve.
Notes
- 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.
- 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.
- 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.
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