Dive into the world of cheesy delight with our Ultimate Cheesy Pesto Lasagna Rolls recipe! Perfect for any occasion, these lasagna rolls combine the rich flavors of pesto, ricotta, and mozzarella, all wrapped up in perfectly cooked lasagna noodles. Whether you're looking to impress your guests at a dinner party or just want to treat your family to a scrumptious meal, this recipe has got you covered.

In this video, we'll walk you through the step-by-step process of creating these mouth-watering rolls, starting with the preparation of our homemade pesto bechamel sauce, to the mixing of our ricotta filling packed with spinach and Parmesan. Watch as we show you the secrets to rolling the perfect lasagna rolls, ensuring each one is packed with flavor and ready for the oven. We'll also share tips on how to achieve that golden, bubbly top every time!

Elevated Pesto Lasagna Rolls
Ingredients:

Kosher salt and freshly ground black pepper
12 lasagna noodles (consider using fresh pasta for a more tender bite)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups heavy cream (for a richer béchamel)
1 large egg, room temperature
2 1/2 cups whole milk ricotta (consider part-skim for a lighter option)
One 10-ounce package frozen chopped spinach, thawed and thoroughly drained
1 cup finely chopped fresh basil leaves (additional to the pesto for a fresh flavor burst)
3 cups shredded mozzarella (a mix of smoked and regular for added flavor)
1 cup grated Parmesan, plus more for garnish
1 1/4 cups high-quality store-bought or homemade pesto, divided
2 tablespoons extra-virgin olive oil
Crushed red pepper flakes, for garnish (optional)
1/2 cup toasted pine nuts, for garnish
1/2 teaspoon nutmeg (added to béchamel for depth)

For the Béchamel Upgrade:

1 clove garlic, minced (for a subtle flavor enhancement)