Get ready to fall in love with this Pesto Lasagna Rolls with Roasted Veggies dish—an easy lasagna recipe twist that's bursting with flavor and color. Imagine tender lasagne roll ups easy to prepare, filled with bright basil pesto, creamy ricotta, and a bounty of roasted vegetables. It's casual enough for a weeknight dinner recipes adventure, yet elegant enough to impress guests. This isn’t your classic lasagna—these lasagna rollups recipe with ricotta bring a playful touch to classic lasagna, making great lasagna recipes fresh and fun again.

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Pesto Lasagna Rolls with Roasted Veggies

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Prep Time 25

Cook Time 35

Total Time 1

Course Main Course

Cuisine American, Italian

Servings 6

Equipment

9x13-inch baking dish perfect size for 12 rolls
Large baking sheet for roasting veggies
Large pot with lid to cook lasagna noodles, though no-boil options are described
Mixing bowls one for the ricotta filling, one for tossing roasted veggies
Slotted spoon or tongs to handle noodles without ripping

Ingredients

12 lasagna noodles uncooked (no need to pre-boil—see equipment tips below)
1½ cups ricotta cheese or part-skim ricotta, works great
½ cup grated Parmesan cheese divided
1 cup shredded mozzarella cheese plus ½ cup for topping
1 cup basil pesto store-bought or homemade
2 cups mixed roasted vegetables diced (bell peppers, zucchini, eggplant, or carrots)
2 tablespoons olive oil for roasting veggies
Salt and black pepper to taste
Pinch of red pepper flakes optional, for a subtle kick

Optional add-ins

½ cup cooked ground beef makes it more like a beef lasagna recipe
¼ cup chopped sun-dried tomatoes
1 teaspoon Italian seasoning

Instructions

Preheat Oven & Roast Vegetables

Preheat your oven to 400°F (200°C). Meanwhile, toss chopped vegetables with olive oil, salt, pepper, and red pepper flakes. Spread on a baking sheet in a single layer. Roast 20 minutes, until tender and slightly caramelized, flipping halfway through. Remove and set aside to cool slightly.

Prepare the Cheese and Pesto Filling

In a medium bowl, combine ricotta, ½ cup Parmesan, mozzarella, and pesto. Mix well until creamy. If using optional sun-dried tomatoes or Italian seasoning, fold in now.

Cook the Noodles (if using regular lasagna noodles)

Boil noodles according to package instructions until al dente. Drain and lay flat on a soft tea towel, separated so they don't stick.

Assemble the Roll Ups

Spread ⅓ cup of the cheese-pesto mixture evenly across each noodle, leaving ½-inch borders. Sprinkle a small handful of roasted veggies over the filling. For those craving meat, this is also the time to add a tablespoon of cooked ground beef to each noodle for a heartier beef lasagna twist. Tightly roll up each noodle, seam side down, and place in an oiled 9×13-inch baking dish. Repeat until all noodles are rolled and in the dish.

Top & Bake

Brush the top of the rolls with a bit of olive oil or sauce if desired. Sprinkle the remaining Parmesan and mozzarella cheese evenly over the top. Cover loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–12 minutes, until the cheese is melted and slightly golden.

Cool, Slice & Serve

Allow the rolls to rest for 5 minutes before serving. This helps them set and slice more cleanly.

Pairings

To complement your pesto lasagna rolls with roasted veggies, consider these sides and beverages:

Crisp green salad: A simple mix of baby spinach, arugula, shaved Parmesan, toasted pine nuts, lemon juice, and olive oil.
Garlic bread: Warm, buttery, and perfect for sopping up pesto crumbs.
Roasted cherry tomatoes: Simply toss with olive oil, salt, pepper, and roast for 15 minutes at 400°F—brings a burst of sweetness.
Wine pairing: A chilled Italian Pinot Grigio or Sauvignon Blanc highlights the herbaceous pesto.
Non-alcoholic option: Sparkling water with a splash of lemon and a fresh basil leaf enhances the fresh flavors.

FAQ

1. Can I substitute other cheese for ricotta in the filling?

Yes! Cottage cheese or mascarpone can work in place of ricotta. Just drain excess liquid from cottage cheese first to avoid sogginess.

2. What’s the best noodle to use? Regular or no-boil?

No-boil noodles simplify things, since they absorb sauce as they cook. If using regular noodles, cook to al dente and ensure they are well-drained—lay them flat to prevent sticking. Either method works well for lasagna rollups recipe with ricotta.

3. Should I use lasagna noodles or a straight-up lasagne sheet?

Classic lasagna uses layered sheets, but lasagna noodles offer convenience. Roll-ups are a fun take on the traditional lasagne sheet, so either works depending on presentation preference.

4. Can I add ground beef to make a meat version?

Absolutely! Brown about ½ pound lean ground beef, drain, and season. Add 1–2 tablespoons to each roll for a satisfying ground beef recipe twist that transforms this dish into a beef lasagna recipe hybrid.

5. How to reheat leftover pesto lasagna rolls?

Place leftovers in an oven-safe dish and bake at 350°F for about 15–20 minutes until heated through. Cover with foil to prevent drying out.