Pesto Ricotta Lasagna Roll-Ups with Roasted Cherry Tomatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can roast the cherry tomatoes with a drizzle of olive oil and a pinch of salt for 10 minutes before adding the lasagna rolls. This concentrates their sweetness even further. Additionally, using a variety of colored cherry tomatoes will make the final dish look even more vibrant and appealing when served on a platter for guests.

If you prefer a more intense garlic flavor, stir a clove of finely minced fresh garlic into the ricotta mixture. Alternatively, you can toss the cherry tomatoes with a small amount of garlic powder before nestling the pasta rolls into the dish.

These small adjustments can enhance the overall aromatic quality of the meal without requiring significant extra effort in the kitchen.

Variations

• Spicy Arrabbiata Twist: Add a teaspoon of crushed red pepper flakes to the cherry tomatoes before baking to give the dish a spicy kick that cuts through the creamy ricotta.
• Spinach and Ricotta: Incorporate a cup of finely chopped, well-squeezed fresh spinach into the ricotta mixture for added texture and a boost of vibrant green color.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the dish is cooled to room temperature before refrigerating.

Freezer

The dish can be frozen before baking for up to 2 months. Thaw completely in the refrigerator overnight before baking as directed.

Reheat

Reheat in a preheated oven at 350°F (175°C) until warmed through, approximately 15 to 20 minutes.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the rolls have cooled completely to room temperature before covering them to prevent condensation from making the pasta soggy.

When reheating, it is best to use an oven or toaster oven to maintain the texture of the pasta and the crispness of the cheese topping.

You can assemble the lasagna rolls up to 24 hours in advance. Keep the rolls and the tomatoes in the baking dish, cover tightly with plastic wrap, and store in the refrigerator. When you are ready to eat, remove the plastic wrap and bake as directed, adding an extra 5 to 10 minutes to the cooking time if starting from a cold dish.

Serving ideas

Serve these roll-ups immediately after the resting period to ensure the best texture and temperature. They are perfectly complemented by a crisp, green salad dressed with a light vinaigrette, which provides a refreshing contrast to the richness of the ricotta and pesto.

A side of crusty, warm garlic bread is also an excellent option for soaking up the delicious roasted tomato juices left on the plate.

For a more substantial meal, consider serving the rolls alongside grilled vegetables or a simple side of sautéed spinach. The presentation is elevated when served on individual plates with a small drizzle of high-quality extra virgin olive oil around the edges.

Remember to offer extra Parmesan cheese on the side for guests who enjoy an additional savory, salty kick to their pasta.

Frequently asked questions

Recipe card

Pesto Ricotta Lasagna Roll-Ups with Roasted Cherry Tomatoes

Prep 15 minCook 22 minRest 5 minTotal 42 minServes 5

Ingredients

• 120 grams fresh basil pesto
• 450 grams whole-milk ricotta
• 80 grams Parmesan cheese
• 10 sheets cooked lasagna sheets
• 500 grams cherry tomatoes
• 200 grams mozzarella cheese
• toasted pine nuts, for serving

Instructions

1. In a medium mixing bowl, combine the fresh basil pesto, whole-milk ricotta, and grated Parmesan cheese. Stir the mixture thoroughly until the pesto is evenly distributed throughout the creamy ricotta base, creating a uniform, vibrant green color throughout the filling.
2. Lay the cooked lasagna sheets flat on a clean surface. Spread a generous, even layer of the pesto ricotta mixture across each sheet. Carefully roll each sheet up tightly from one end to the other, ensuring the filling remains contained inside the pasta roll.
3. Scatter the cherry tomatoes into the base of your baking dish. Nestle the prepared lasagna roll-ups snugly over the tomatoes. Top the rolls with the mozzarella cheese. Bake in a preheated oven at 385°F (195°C) for 22 minutes until the cheese is melted and bubbling.
4. Remove the baking dish from the oven and allow it to rest for 5 minutes. Plate the individual lasagna roll-ups, spooning some of the burst tomato sauce from the bottom of the dish over each portion. Finish with a drizzle of extra pesto and a sprinkle of toasted pine nuts.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

18.5 g

Carbohydrates

32 g

Fat

24 g

Fiber

3.5 g

Sugar

5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.