These pesto ricotta lasagna rolls are my answer to the very real problem of wanting lasagna on a random Tuesday without committing to a full-blown pan of layered drama. You get tender noodles rolled up around a bright, herby ricotta filling, pockets of chewy sun-dried tomato, and just enough marinara to keep everything saucy (but not soupy). It reads fancy, but it behaves like dinner you can actually pull off: mix, spread, roll, bake. If you are hunting for a lasagna rolls recipe that tastes like a cozy Italian restaurant special while still feeling doable, this is the one.
Pesto Ricotta Lasagna Rolls with Sun-Dried Tomatoes (the Weeknight Lasagna Rolls Recipe I Always Crave)
Pesto-spiked ricotta lasagna rolls packed with spinach and sun-dried tomatoes, baked in marinara with bubbly mozzarella.
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Main Dish
Cuisine Italian-American
9 x 13-inch baking dish ceramic or metal both work; a deeper dish helps keep the rolls snug and saucy, and two 8 x 8-inch dishes also work if you want one for later
Large pot at least 6 quart for boiling noodles; a wide pot helps the lasagna noodle cook flat instead of folding on itself
Colander for draining noodles; a spider strainer can also work if you prefer pulling noodles out one by one
Rimmed baking sheet for laying out cooked noodles so they do not stick; parchment paper makes cleanup easier but is optional
Mixing bowl medium to large; you want enough space to fold the filling without smashing it into paste
Rubber spatula best for mixing ricotta and spreading filling; a spoon works but is less tidy
Microplane or fine grater for parmesan; pre-grated is fine in a pinch but fresh-grated melts better into the filling
Instant-read thermometer (optional) helpful if you like precision; you are looking for a hot center and bubbling sauce, roughly 165°F in the middle
For the noodles and pan
- 12 piece lasagna noodle regular noodles, not no-boil (no-boil can tear when rolled and tends to drink up sauce)
- 1 tablespoon olive oil for the noodle holding tray; prevents sticking while you assemble
- 1 teaspoon kosher salt for the pasta water (it should taste pleasantly salty)
For the pesto ricotta filling
- 15 ounce whole milk ricotta for the creamiest texture; part-skim works but tastes a bit thinner
- 1 piece large egg binds the filling so it stays plush instead of oozing out
- ⅓ cup basil pesto store-bought is totally fine; if it is very salty, hold back on added salt until you taste
- 1 cup baby spinach chopped; this also makes the dish fit the vibe of how to make spinach lasagna rolls without turning it into a green overload
- ½ cup sun-dried tomato oil-packed, drained and chopped; if using dry-packed, rehydrate in hot water and pat dry
- 1 cup shredded mozzarella low-moisture melts neatly; fresh mozzarella gets watery unless you pat it very dry
- ½ cup finely grated parmesan plus more for serving if you want
- 1 teaspoon lemon zest optional but highly recommended; it wakes up the pesto and ricotta
- 1 piece garlic clove finely grated; optional if your pesto already tastes garlicky
- ½ teaspoon black pepper use freshly ground if possible
- ¼ teaspoon red pepper flake optional for gentle heat
For the sauce and topping
- 3 cup marinara sauce use a thick marinara you like; if it is very thick, thin with ¼ cup water so the rolls bake up tender
- ½ cup shredded mozzarella for the top; add more if you are in a bubbly cheese mood
- 2 tablespoon basil thinly sliced; optional but nice for a fresh finish
Prep
Heat oven to 375°F. Lightly coat a 9 x 13-inch baking dish with a spoonful of marinara (this acts like traction so the rolls do not slide). Set a rimmed baking sheet near the stove and drizzle it with 1 tablespoon olive oil.
Bring a large pot of water to a boil. Add 1 teaspoon kosher salt, then add the lasagna noodle and cook until flexible and tender (you want bendy noodles that roll without cracking). Drain, then gently lay noodles in a single layer on the oiled baking sheet. If they overlap, brush a little oil between layers so they do not weld together.
Make the pesto ricotta filling
In a mixing bowl, combine ricotta, egg, basil pesto, chopped spinach, chopped sun-dried tomato, 1 cup shredded mozzarella, parmesan, lemon zest, grated garlic (if using), black pepper, and red pepper flake (if using). Mix with a rubber spatula until evenly combined.
Taste the filling and adjust. If your pesto is salty, you may not need extra salt. If it tastes flat, add a pinch of salt or a little more lemon zest. The filling should be herby, savory, and slightly tangy.
Assemble the rolls
Pour 2 cup marinara into the baking dish and spread it into an even layer. This is the sauce cushion that keeps the pasta from sticking and helps the lasagna rolls recipe bake up tender.
Working with one noodle at a time, lay it flat. Spread about ¼ cup filling evenly over the noodle, leaving a ½-inch border at the far end so the filling does not squeeze out when you roll.
Roll the noodle up from one short end to the other, like a little savory sleeping bag. Place seam-side down in the baking dish. Repeat with remaining noodles, nestling the rolls close together so they hold their shape.
Spoon the remaining 1 cup marinara over the rolls. You do not need to drown them, but you do want sauce on top so the exposed pasta does not dry out.
Sprinkle ½ cup shredded mozzarella over the top.
Bake and serve
Cover the dish tightly with foil and bake for 20 minutes. Keeping it covered first is the trick for lasagna roll ups easy success: the steam helps everything heat through without the top turning leathery.
Remove foil and bake for 15 minutes, until the sauce is bubbling around the edges and the cheese is melted with a few golden spots.
Rest for 10 minutes before serving. This sets the filling so each roll stays intact when you plate it (it also keeps you from burning your mouth, which is always the real danger). Finish with sliced basil and a little extra parmesan if you like.
Tiny upgrades (optional, but very worth it)
For extra pesto punch, dot the top with 1 tablespoon pesto right after baking and swirl it into the hot marinara.
For a slightly richer vibe, add ¼ cup chopped toasted pine nut to the filling, or swap half the mozzarella in the filling for shredded fontina.
Pairings
If you are serving these pesto ricotta rolls as the main event, you want sides that are crisp, bright, or garlicky to cut through the creamy center.
Salad pairings
- arugula salad with lemon and shaved parmesan: peppery greens plus acid make the pesto taste even fresher.
- classic caesar salad: the salty crunch is a great contrast to the soft rolls.
Vegetable sides
- roasted broccolini or asparagus: roast hot and fast until the tips crisp, then finish with lemon.
- blistered cherry tomatoes: they echo the sun-dried tomato flavor without adding more heaviness.
Bread and starch (if you are leaning into comfort)
- garlic bread or focaccia: keep it simple and crunchy so it does not compete with the creamy ricotta.
- crispy smashed potatoes: surprisingly good with pesto flavors, especially if you add rosemary.
Protein add-ons (if you want to make it heartier)
- lemony grilled chicken breast: mild, clean, and not too saucy.
- Italian chicken sausage: slice and brown, then tuck pieces between rolls before baking.
Drinks
- a bright Italian white like pinot grigio or vermentino plays nicely with pesto and sun-dried tomatoes.
- for red, choose something lighter and acidic like chianti or barbera.
- for non-alcoholic, sparkling water with lemon or a tart cherry spritzer keeps the meal from feeling too rich.
Dessert (keep it clean)
- lemon sorbet or berries with a little whipped ricotta: both feel like a palate reset after a cheesy bake.
And if you are collecting lasagna ideas for entertaining: these rolls are surprisingly dinner-party friendly because they plate neatly. Two rolls per person looks abundant, and you do not have to wrestle with slicing a messy pan.
FAQs
Is this a lasagna rollups recipe with ricotta or should I use cottage cheese?
This is a lasagna rollups recipe with ricotta, and whole milk ricotta gives the best creamy texture. Cottage cheese works if you are in a pinch, but blend it briefly so the curds do not feel chunky. If you swap, keep the amount the same and taste for salt since cottage cheese can be saltier.
Can I make this lasagna rolls recipe ahead of time?
Yes. Assemble the rolls, cover tightly, and refrigerate for up to 24 hours. Before baking, let the dish sit at room temperature for 20 minutes so the glass or ceramic dish does not go from cold to hot too abruptly. Bake covered for 25 minutes and uncovered for 15 minutes (same oven temp), since it starts colder.
How do I keep simple lasagna roll ups from falling apart?
Three things help: (1) cook noodles until truly flexible, (2) leave a small border when spreading filling, and (3) rest after baking. The egg in the filling also matters because it sets the ricotta so the rolls hold their shape when you lift them.
How to make spinach lasagna rolls if I only have frozen spinach?
Use ½ cup thawed frozen spinach, squeeze it very dry, then chop it up and mix it into the filling. If you do not squeeze it well, the filling turns watery and can make the sauce thin.
What meat can I add, and should it be breast or thigh if I use chicken?
You can add cooked, shredded chicken thigh or chicken breast. Thigh stays juicier and is more forgiving if you reheat leftovers, while breast is leaner and works well if you season it aggressively (lemon, garlic, and salt). Stir 1 cup shredded cooked chicken into the filling, or layer 8 ounce browned crumbled Italian sausage in the sauce under and over the rolls. This keeps the roll up lasagna recipe structure intact without overstuffing the noodles.
