Pesto Lasagna Rolls

Pesto Lasagna Rolls

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  • Prep Time


  • Total Time


  • Servings



  • 12

    uncooked lasagna noodles

  • 26-oz. jar your favorite pasta sauce, divided

  • 2

    cloves garlic, minced

  • 24

    oz. ricotta cheese

  • 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

  • 3½-oz. jar prepared pesto

  • 1


  • ½

    cup grated Parmesan cheese

  • ½

    tsp. salt

  • ¼

    tsp. pepper

  • 1

    cup shredded mozzarella cheese


1. Cook noodles according to package directions. Drain. 2. Spread 2 cups pasta sauce in bottom of greased 9 x 13 baking pan. 3. Combine garlic, ricotta, spinach, pesto, egg, Parmesan, salt, and pepper in bowl. 4. Place cooked noodle on clean kitchen towel or clean cutting board. Spread ¼ cup ricotta mixture on noodle. 5. Roll noodle up. Place seam-side down in baking pan. 6. Repeat with remaining noodles. Place 4 in a row the length of the pan. Make 3 such rows. 7. Pour remaining pasta sauce over noodles. 8. Sprinkle with mozzarella. 9. Cover pan with foil. Bake 20 minutes at 350 degrees. 10. Uncover. Bake until cheese is golden brown, about 10-15 minutes longer. Tip: Divide the ricotta mixture into 12 parts (with your hand or a knife) before spreading it on the noodles.


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