Description
We LOVE a good ol’ lasagna night here at the PWWB House, but as much as I love taking the time to layer up a classic lasagna, I was really drawn to the idea of creating a back-pocket recipe for whenever lasagna cravings strike. The solution? Giving traditional lasagna a fun twist with 5-Ingredient Pesto Lasagna Rolls!
These lasagna roll-ups are veggie-loaded and so fun to make! Each is layered with fresh pesto sauce, wilted spinach, melty mozzarella, and protein-packed cottage cheese. Simply roll them up and bake them. The result is a batch of bubbling and cheesy lasagna rolls with spinach, ready in less than 1 hour!
Enjoy on their own as a satisfying vegetarian main, or serve alongside a quick protein like turkey meatballs or crispy parmesan chicken. Any night is a good night for lasagna! ♡ Happy cooking!
Ingredients
Scale
- 12 lasagna noodles
- 16 ounces cottage cheese (approx. 2 cups)
- 10 ounces fresh spinach (approx. 10 cups packed), wilted
- 2 cups fresh basil pesto sauce, store-bought or homemade, divided
- 8 ounces shredded mozzarella (approx. 2 cups shredded), divided
- nonstick cooking spray
- kosher salt and ground black pepper, to season
Instructions
- Par-boil the pasta: Generously season a large pot of water and bring to a boil. Add the lasagna noodles and cook, stirring occasionally, until the pasta is 2-3 minutes under al dente (“al dente” cooking time is typically indicated in package directions). Drain the lasagna noodles, quickly rinsing with cool water, and set aside. (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!)
- Prep: Meanwhile, as the pasta boils, prepare for lasagna roll up assembly. Preheat the oven to 375 degrees F, ensuring a rack is positioned in the upper third of the oven. To wilt the spinach, place it in a large microwave-safe bowl, cover with a damp paper towel, and microwave until it’s softened, about 1 minute. (Alternatively, if you do not have a microwave, you can wilt the spinach in a skillet over medium-high heat for 2-3 minutes.) If using homemade pesto, prepare that at this point too – this 10-Minute Lemon Basil Pesto sauce is my go-to. Spoon ¼ cup of the pesto into an 8- or 9-inch round baking pan (or similarly sized rectangle pan). Spread the pesto around the bottom of the pan and up the sides. Set aside.
- Pesto lasagna roll up assembly: Place the par-cooked lasagna noodles, wilted spinach, cottage cheese, pesto sauce, and shredded mozzarella within arm’s reach for assembly. Set one par-cooked lasagna noodle in front of you. Spread 1 heaping tablespoon of cottage cheese over the surface of the lasagna noodle, leaving a ½-inch border at one end. Spread 1 tablespoon of pesto sauce over the cottage cheese. Spread some of the wilted spinach over top, finished by a sprinkling of 1 tablespoon of shredded cheese. Tightly roll the noodle toward the ½-inch border at the opposite end, creating a beautiful spiral as you go. Set the lasagna roll up in the prepared baking pan, spiral side facing up. Repeat with remaining ingredients until you have 12 total pesto lasagna roll ups. Sprinkle the remaining ¼ cup of mozzarella cheese over top.
- Bake the pesto lasagna roll ups: Spray a medium piece of foil with nonstick cooking spray and cover the baking pan, taking care to avoid pressing it against the cheesy top. Place the baking pan on top of a small baking sheet, transfer to the preheated oven, and bake for 20-25 minutes, or until the cheese is melted and the pesto lasagna roll ups are warmed through.
- Rest and serve: Carefully remove the pesto lasagna roll-ups from the oven. Allow to cool slightly, then serve. I like to shower the pan with leafy basil and serve with extra basil pesto sauce and grated parmesan. Enjoy!
Notes
- Jess’ Notes and Tips:
- “Fresh” pesto sauce: Feel free to whip up a batch of homemade pesto (my go-to Lemon Basil Pesto Sauce works beautifully for these roll-ups!) or grab store-bought for extra convenience. If using store-bought, opt for “fresh” pesto rather than jarred for best results (i.e. use the kind sold in the refrigerator section, which tends to taste freshest and has a nice, saucy consistency). If your pesto is on the thicker side, squeeze some fresh lemon juice in as directed to help loosen it up.
- Make it your own!: The fun thing about this recipe is that it’s pretty flexible. If you’d like, feel free to swap out pesto for a light tomato sauce (this San Marzano Tomato Sauce is our favorite!), spinach for heartier kale or peppery arugula, or cottage for ricotta.
- Make-Ahead Pesto Lasagna Roll Ups: Since there are a couple of different components involved in this pesto lasagna roll ups recipe, prepping them ahead of time is a great option for particularly effortless weeknight cooking. Assemble the pesto lasagna roll ups in full (Steps 1-3), then cover and store in the refrigerator for 2-3 days. At dinnertime, simply preheat and bake according to Step 4, noting you may have to add 5-10 minutes of baking time to ensure the lasagna roll ups warm through.
- Storage, Reheating, and Freezing:
- Storage and Reheating: This pesto lasagna roll ups recipe yields 4 very generous portions or up to 6 smaller portions. Leftovers store incredibly well. Allow the lasagna roll-ups to cool completely, then transfer to an airtight container and store in the refrigerator for 3-4 days. Reheat in the microwave until warmed through.
- Freezer Instructions: Leftover pesto lasagna roll ups are also very freezer-friendly. Transfer cooled leftovers to a freezer container or divide between multiple freezer containers for smaller portions – these are my absolute favorite freezer containers! – and freeze up to 3 months. To thaw, place the frozen lasagna roll ups in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat in the microwave until warmed through.