Pesto Basil Lasagna Roll-Ups with Mushrooms
Individual lasagna roll-ups filled with creamy ricotta, vibrant basil pesto, sauteed mushrooms, and melted mozzarella, baked in tomato sauce until golden. A refined yet approachable Italian-inspired dish that transforms classic lasagna into elegant single servings. Perfect for weeknight dinners or casual entertaining when you want restaurant-quality presentation without complexity. This version skips layering in favor of roll-ups, making individual portions foolproof and visually impressive.
Ingredients
- 8 uncooked dried lasagna noodles
- 4 cups pasta sauce
- 1 ½ cups ricotta cheese
- ½ cup prepared pesto with basilfresh spinach mixed with pine nuts and garlic0.5 cup spinach + 2 tbsp pine nutsleafy-green-swapadds tree_nuts
different flavor profile, less oil
- 1 egg, large, beaten
- 1 ½ cups fresh mushrooms, chopped
- 8 ounces mozzarella cheese, shredded
Instructions
- 1
Preheat oven to 350°F.
- 2
Cook lasagna noodles according to package directions and drain.
- 3
Spread 2 cups pasta sauce over bottom of greased 13x9-inch baking dish.
- 4
Combine ricotta cheese, pesto, and beaten egg in a bowl and mix until well combined.
- 5
Lay cooked noodles on waxed paper.
- 6
Spread 3 tablespoons pesto mixture along length of each noodle.
- 7
Top each with mushrooms and mozzarella cheese.
- 8
Roll up noodles tightly, seam-side down.
- 9
Arrange roll-ups seam-side down over sauce in baking dish.
- 10
Pour remaining sauce over roll-ups and sprinkle with remaining mozzarella.
- 11
Cover with aluminum foil and bake 20 minutes.
- 12
Uncover and bake 10-15 minutes until cheese melts and turns light golden brown.
Tips
Cook noodles slightly undercooked (1-2 minutes less than package directions) so they don't tear when rolling and won't become mushy after baking.
Use waxed paper when assembling for easy sliding of rolls into the baking dish without breakage.
For deeper mushroom flavor, saute them in olive oil with garlic and salt before adding to roll-ups.
Good to Know
Cover and refrigerate up to 3 days. Freeze unbaked roll-ups up to 2 months; thaw overnight before baking and add 5-10 minutes to final bake time.
Assemble roll-ups, cover, and refrigerate up to 24 hours before baking. Add sauce just before baking.
Serve directly from baking dish with garlic bread and simple green salad.
Common Mistakes
Overcook noodles before rolling to avoid tearing when filling and rolling.
Don't skip the waxed paper to prevent filling from sticking and noodles from tearing during transfer.
Use enough pesto mixture and mushrooms per roll so flavors are balanced, not dry.
Substitutions
Dairy-Free Swaps
adds richness without binding
General Alternatives
different flavor profile, less oil
FAQ
Can I make this vegetarian?
Yes, this recipe is already vegetarian. For vegan, substitute ricotta with cashew cream, egg with aquafaba or cornstarch slurry, and mozzarella with vegan mozzarella.
What if I don't have fresh mushrooms?
Use 1 cup frozen mushrooms thawed and drained, or 0.5 cup dried mushrooms rehydrated. Saute either to remove excess moisture before adding to rolls.
How long can I keep baked roll-ups?
Refrigerate covered up to 3 days. Reheat covered at 325°F for 15-20 minutes until warmed through. Do not freeze after baking as texture becomes watery.