Pesto Lasagna Rolls


Units Scale
  • 9 lasagna noodles (cooked al dente)
  • 28 ounce store bought or homemade marinara sauce (easy homemade marinara sauce recipe below)
  • 9 tablespoons store bought or homemade basil pesto (easy basil pesto recipe below)
  • 15 ounce ricotta
  • 1 large egg yolk
  • 1 cup shredded mozzarella (divided)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Easy Homemade Marinara

  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 28 ounce can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1 bay leaf

Easy Basil Pesto

  • 2 cups fresh basil
  • 1 large garlic clove (minced)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl mix ricotta, egg yolk, 1/2 cup mozzarella, Parmesan cheese, parsley, and garlic.
  3. Spread 1/3 cup marinara sauce on the bottom of a 9-inch baking or pie dish.
  4. Lay lasagna noodles on a large clean surface (wax paper works great) and spread each noodle with 1 tablespoon pesto. Top each noodle with 3 tablespoons ricotta mixture.
  5. Roll lasagna noodles and place seam side down in baking dish.
  6. Pour remaining marinara sauce evenly on top of rolls. Sprinkle with remaining mozzarella cheese.
  7. Bake for 20 minutes until hot and bubbly.
  8. Serve immediately.

Easy Homemade Marinara

  1. Heat olive oil in a large saucepan over medium heat. Add remaining ingredients, bring to a low boil then reduce heat to low and let simmer for at least 10-20 minutes. Remove bay leaf.

Easy Basil Pesto

  1. Place all ingredients except olive oil in a food processor or blender. Start blending, then stream in olive oil until blended. Season with additional salt and pepper if desired.


To freeze, follow the recipe as directed without baking, then cover and freeze in a freezer safe dish for up to 3 months. When ready to use, thaw in the refrigerator overnight. Cover with foil and cook in a 350 degree oven for about 30 minutes. Uncover and bake for about 10-15 minutes longer until hot and bubbly.