Crispy Lasagna Rolls with Ricotta & Pesto Recipe

Prep Time 25 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 3
Best Season: All Seasons
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
  • 6 sheets lasagna noodles (cooked al dente, drained, and dried)
  • 1 tbsp olive oil (to prevent sticking)
    • For the Ricotta & Pesto Filling
  • 1 cup ricotta cheese (well-drained)
  • 0.25 cup Parmesan cheese (grated, fresh)
  • 0.5 cup mozzarella cheese (shredded)
  • 3 tbsp pesto (fresh or store-bought, basil-based)
  • 1 large egg (lightly beaten, for binding)
  • 0.25 tsp black pepper (freshly ground)
  • 0.25 tsp salt (adjust to taste)
    • For the Topping & Baking
  • 1.5 cups marinara sauce (smooth or chunky, as preferred)
  • 0.5 cup mozzarella cheese (shredded)
  • 0.25 cup Parmesan cheese (grated)
  • 2 tbsp breadcrumbs (for crispiness)
  • 1 tbsp olive oil (drizzled before baking)
  • Fresh basil leaves (for garnish, optional)
Instructions
    Cook the Lasagna Sheets
  1. 1
    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.
    2. Prepare the Ricotta & Pesto Filling
  2. 2
    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.
    3. Assemble the Rolls
  3. 3
    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.
    4. Arrange in Baking Dish
  4. 4
    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.
    5. Add Toppings
  5. 5
    Spoon remaining marinara sauce over the rolls. Sprinkle with mozzarella, Parmesan, and breadcrumbs. Drizzle lightly with olive oil for extra crispiness.
    6. Bake
  6. 6
    Preheat oven to 190°C (375°F). Bake uncovered for 25–30 minutes, until the cheese is melted, golden, and bubbly.
    7. Rest & Serve
  7. 7
    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.

Keywords: crispy lasagna rolls, ricotta pesto pasta, baked pasta recipe, easy Italian dinner
Read it online: https://petitepanini.com/recipe/crispy-lasagna-rolls-with-ricotta-pesto-recipe/