If you’re a fan of traditional lasagna but crave something a little lighter, more elegant, and easier to serve, then Crispy Lasagna Rolls with Ricotta & Pesto are about to become your new go-to recipe. Instead of layering pasta sheets in a big baking dish, these rolls are individually portioned spirals of lasagna noodles filled with a creamy ricotta-pesto mixture, topped with marinara sauce, mozzarella, and Parmesan, then baked until golden and irresistibly crispy.
Not only do they look stunning when plated, but they’re also practical: they reheat beautifully, freeze well, and can be adapted with countless variations. Whether you’re cooking for a cozy family dinner, a dinner party with friends, or prepping meals for the week ahead, these lasagna rolls are versatile, delicious, and guaranteed to impress.
In this post, I’ll guide you through everything you need to know—from ingredients and step-by-step preparation to pro tips, storage methods, and creative variations. By the end, you’ll be fully equipped to master this recipe and make it your own.
What Makes Crispy Lasagna Rolls Special?
Before diving into the recipe, let’s highlight why these lasagna rolls deserve a spot on your dinner table:
- Elegant Presentation – Instead of serving messy lasagna squares, you get neat, individual rolls with beautiful spirals.
- Crispy Texture – The outer edges bake to a golden crisp while the inside stays creamy and soft.
- Customizable – From vegetarian versions with spinach and mushrooms to protein-packed options with chicken, the possibilities are endless.
- Meal Prep Friendly – Easy to refrigerate or freeze and just as delicious when reheated.
- Balanced Flavor – The richness of ricotta, the freshness of pesto, and the tang of marinara come together perfectly.
Ingredients You’ll Need
The beauty of this dish lies in its simple yet flavorful ingredients. Here’s a breakdown of what you’ll need for Crispy Lasagna Rolls with Ricotta & Pesto:
For the Lasagna Rolls
- 6 lasagna noodles – Cooked al dente so they’re firm enough to roll without breaking.
- 1 tbsp olive oil – Prevents the noodles from sticking together after boiling.
For the Filling
- 1 cup ricotta cheese – The creamy base of the filling. Make sure it’s well-drained.
- 0.5 cup mozzarella cheese (shredded) – Adds stretch and extra creaminess.
- 0.25 cup Parmesan cheese (grated) – Brings salty depth of flavor.
- 3 tbsp basil pesto – Fresh, herbaceous, and slightly nutty.
- 1 large egg – Helps bind the filling together.
- Salt & black pepper – Seasoning essentials.
For Topping & Baking
- 1.5 cups marinara sauce – Tangy tomato sauce for layering.
- 0.5 cup mozzarella cheese (shredded) – For gooey melted topping.
- 0.25 cup Parmesan cheese (grated) – For a crisp golden finish.
- 2 tbsp breadcrumbs – Enhances crunch on top.
- 1 tbsp olive oil – A drizzle before baking ensures crispiness.
- Fresh basil leaves – Optional, but perfect for garnish.
Step-by-Step Guide: How to Make Crispy Lasagna Rolls with Ricotta & Pesto
Step 1: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente—slightly underdone is best, as they’ll continue cooking in the oven. Drain and lay them flat on parchment paper, brushing lightly with olive oil to prevent sticking.
Step 2: Make the Filling
In a mixing bowl, combine ricotta, mozzarella, Parmesan, pesto, egg, salt, and pepper. Stir until smooth and creamy. The filling should be thick enough to spread easily but not runny.
Step 3: Assemble the Rolls
Take one lasagna noodle and spread 2–3 tablespoons of filling evenly across it, leaving a small border. Gently roll from one end to the other to form a spiral. Repeat with the remaining noodles.
Step 4: Prepare the Baking Dish
Grease a medium baking dish with olive oil. Spread 1 cup of marinara sauce on the bottom. Place the lasagna rolls seam-side down, leaving some space between each one.
Step 5: Add Toppings
Spoon the remaining marinara sauce over the rolls. Sprinkle with mozzarella, Parmesan, and breadcrumbs. Drizzle lightly with olive oil for an extra crispy finish.
Step 6: Bake
Preheat your oven to 190°C (375°F). Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 7: Rest & Serve
Let the rolls rest for 5 minutes before serving. Garnish with fresh basil leaves and enjoy your Crispy Lasagna Rolls with Ricotta & Pesto hot.
Pro Tips for Perfect Lasagna Rolls
- Drain the Ricotta: If your ricotta is watery, strain it through cheesecloth before using.
- Roll Tightly: This prevents the filling from leaking out during baking.
- Breadcrumbs for Crunch: Don’t skip the breadcrumbs—they create that signature crispy topping.
- Make Ahead: You can assemble the rolls a day in advance, refrigerate them, and bake just before serving.
- Use Quality Pesto: Fresh homemade pesto elevates the flavor compared to store-bought.
Variations to Try
One of the best things about Crispy Lasagna Rolls with Ricotta & Pesto is how easy it is to adapt them. Here are a few ideas:
- Spinach & Ricotta Rolls – Add sautéed spinach to the filling for extra nutrition.
- Mushroom & Herb Rolls – Stir in caramelized mushrooms and thyme for earthy flavor.
- Chicken Pesto Rolls – Add shredded cooked chicken for a protein boost.
- Sun-Dried Tomato Rolls – Swap basil pesto with sun-dried tomato pesto for a tangy twist.
- Alfredo White Rolls – Replace marinara with Alfredo sauce for a creamy version.
What to Serve with Crispy Lasagna Rolls
These rolls are filling on their own, but they pair beautifully with lighter sides. Some serving suggestions include:
- Garlic Bread: Classic pairing that adds crunch and comfort.
- Mixed Green Salad: A refreshing balance to the rich rolls.
- Roasted Vegetables: Zucchini, bell peppers, or asparagus work perfectly.
- Soup Starter: A light tomato basil soup makes a cozy first course.
Storage & Meal Prep
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.
- Freezing: Assemble the rolls, skip baking, and freeze them in a covered dish for up to 2 months. Bake directly from frozen, adding 10 extra minutes.
- Meal Prep Tip: Bake a large batch and portion into single servings for easy weekday lunches.
Why This Recipe Works for All Occasions
Whether you’re hosting a dinner party, cooking for family, or preparing freezer-friendly meals, Crispy Lasagna Rolls with Ricotta & Pesto adapt perfectly. Their elegant spiral presentation makes them special enough for entertaining, while their practicality makes them ideal for everyday cooking.
Final Thoughts
Lasagna has always been a beloved comfort food, but these Crispy Lasagna Rolls with Ricotta & Pesto bring a fresh, modern twist to the classic. With their creamy, herbaceous filling, crispy baked topping, and elegant presentation, they’re a dish that feels both indulgent and approachable.
If you’ve been looking for a way to simplify lasagna without sacrificing flavor—or you want to impress guests with a dish that looks as good as it tastes—this recipe is the perfect choice. Try it once, and it may just become a regular on your dinner rotation.
Crispy Lasagna Rolls with Ricotta & Pesto Recipe
Description
These Crispy Lasagna Rolls with Ricotta & Pesto are a delicious twist on the classic lasagna. Rolled with a creamy ricotta filling, layered with fresh pesto, and baked until golden and crispy, this recipe is both elegant and comforting. Perfect for dinner parties, weeknight meals, or when you want to impress with minimal effort, these rolls deliver the richness of lasagna in a bite-sized, easy-to-serve form.
Ingredients
For the Lasagna Rolls
For the Ricotta & Pesto Filling
For the Topping & Baking
Instructions
Cook the Lasagna Sheets
- Boil the lasagna noodles in salted water until just al dente. Drain and lay them flat on a parchment-lined tray, brushing lightly with olive oil to prevent sticking.
Prepare the Ricotta & Pesto Filling
- In a large bowl, mix ricotta, Parmesan, mozzarella, pesto, egg, salt, and pepper until smooth and creamy. The mixture should be thick enough to spread without running.
Assemble the Rolls
- Spread a thin layer of the ricotta-pesto filling evenly on each lasagna sheet, leaving a 1 cm border. Gently roll each noodle into a tight spiral.
Arrange in Baking Dish
- Grease a baking dish with olive oil. Spread 1 cup marinara sauce evenly on the base. Place the lasagna rolls seam-side down, ensuring they don’t touch too closely.
Add Toppings
- Spoon remaining marinara sauce over the rolls. Sprinkle with mozzarella, Parmesan, and breadcrumbs. Drizzle lightly with olive oil for extra crispiness.
Bake
- Preheat oven to 190°C (375°F). Bake uncovered for 25–30 minutes, until the cheese is melted, golden, and bubbly.
Rest & Serve
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil and serve warm.
Note
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best crispiness.
Freezer-Friendly: Assemble rolls without baking, cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding 10 minutes to cooking time.
Variations:
Swap marinara with a creamy Alfredo sauce for a white lasagna roll version.
Add sautéed spinach or mushrooms to the filling for extra flavor.
Use a sun-dried tomato pesto for a richer, tangier taste.
