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These Skillet Pesto Cheese Lasagna Roll Ups are a fun twist on a tried and true classic. Lasagna noodles are rolled up with sun-dried tomatoes, basil pesto, and ricotta cheese. Then baked in a spiced, herby, tomato sauce that’s creamy and so delicious! This is a great way to use pantry staples and frozen meat. And more importantly, put a quick and delicious family-style dinner together in no time. This a fun weeknight dinner that’s equally great on a Sunday night too (actually…is there a difference?). Just be sure to add a side salad and fresh bread.
Can you all tell that I’m really digging through my pantry and relying on my freezer staples these days? I’m doing everything in my power to avoid the grocery store, so things are gettin’ pretty creative over here. Which honestly? I’m ok with. I’ve said this before, but when given the challenge of using only limited ingredients I tend to create some of my personal favorite recipes.
Why? Probably because they always end up being something different. Something I’ve never created before. They’re usually pretty easy to make, and nine times out of ten have a very simple (pantry friendly) ingredient list. Fortunately, these baked skillet lasagna roll ups are all of those things…and delicious too.
Granted, I did have the prettiest fresh thyme. Which I order from my go-to source of edible flowers and herbs, Gourmet Sweet Botanicals. But other than that, everything else you see in these fun lasagna rolls came from my pantry and my freezer. Dry lasagna noodles, dried herbs and spices, store-bought pesto, sun-dried tomatoes, frozen meat, and cheese from the fridge…all staples at my house.
What’s makes this even better is how easy this is (no layering!). And even better than that? This skillet lasagna is DELICIOUS! Think classic lasagna, but lighter and more fitting for springtime. It’s cozy, but yet still feels fresh. Perfect for these early spring days.
This recipe is simple but requires a little prep work. First, make the tomato sauce. I kept this very simple, using canned tomatoes, dried oregano, dried thyme, and just a pinch of crushed red pepper flakes…to add a layer of spiciness.
For the meat, I used ground beef because that’s currently what’s stocked piled in my freezer. But you could easily use ground chicken, or even spicy ground Italian sausage if you really want to pack in the flavor. Either of these options are great, so use what’s best and most convenient for you.
Of course, if you’re vegetarian, or just going for a meatless night, you can easily omit the meat from the sauce. There’s still going to be plenty of flavor. If you’d like to bulk the sauce up a bit, I would suggest sautéing some mushrooms and chopped cauliflower before you add the tomatoes. That would be delicious too!
While the sauce is simmering away, get to work on boiling the noodles and rolling them up with cheesy pesto goodness.
Simply boil up the dry lasagna noodles. While they’re cooking, mix ricotta cheese with some fontina, sun-dried tomatoes, and basil pesto. Add the cheese to the noodles, tuck, and roll! It looks all fancy, but it’s actually the easiest thing to do. If you have kids at home, this is a great project for them to do. They’ll have fun…and get the work done for you. Nothing wrong with that.
If you don’t have fontina cheese, I’d recommend using provolone, or really, whatever cheese you might have in the fridge. You really can’t go wrong. Also, if you don’t stock your pantry with sun-dried tomatoes, or simply don’t enjoy them, these can easily be omitted as well. We love them over here, so I always have them on hand.
At this point, place the lasagna rolls into the tomato sauce, top with mozzarella, and bake until the cheese is melty and the sauce is all bubbly. Your kitchen will smell incredible…like an Italian grandma’s kitchen. But minus the hours spent hunkered over the stove stirring the tomato sauce.
And guys? That’s it. You see? Simple but delicious and full of so much flavor.
This is just like a slow-cooked lasagna, but minus some of the work, and minus all the layers. And honestly…this is just as GOOD…and a bit more fun. Saucy, a little spicy, full of herbs, and heavy on the pasta and cheese. All the good things!
Lastly, I really want to stress that you should adapt this recipe to your needs, using what you have on hand. Of course, you need noodles, and yes, you need canned tomatoes. But if you don’t have a bell pepper, use something else. Spinach would be a great addition if you happen to have that. Please just use my recipe as a guide, and swap in the ingredients you do have. Trust me, with pasta, tomatoes, and cheese, this is going to be great.
Soo, what do you all think? Simple and fun lasagna rolls up tonight? Do you have most of the ingredients? Fingers crossed the answer is yes.
Just add some bread and maybe a side salad too. Perfection.
Looking for other simple pasta recipes? Below are just a few of my springtime favorites.
Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
Simplest Zucchini Parmesan Pasta
Cacio e Pepe with Arugula and Lemon
Lastly, if you make these skillet pesto cheese lasagna roll ups, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Delicious! Made this tonight and will definitely make again. Although I didn’t have all the ingredients due to the pandemic. I substituted cottage cheese for ricotta, dried Italian seasoning for the fresh thyme and basil and only had mozzarella cheese it turned out amazing.
Thanks,
Sue
Thank you so much Sue! I am really glad this recipe turned out so well for you!! xTieghan
Another hit for our family! Inspired by your recipes to purchase a cast iron skillet! Up next is your crinkle top chocolate peanut butter skillet blondie. Thank you for all of inspiring you are doing for this self-professed non-cook! Hope it continues post-pandemic! 😉
Hi Lisa! I am so glad you are enjoying my recipes and I hope you continue to! Highly recommend the cast iron too! Hope you are staying healthy and safe! xTieghan
My grocery store was out of lasagna noodles so, I bought manicotti noodles. Do i need to cook the manicotti noodle before stuffing them? I am hoping the answer is no. I have never cooked with manicotti noodles before.
Hi Nancy,
Yes I would cook them until al dente. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Suggestions if your husband bought pre cooked lasagna noodles??
Love everything you make!! Seriously the best!!
Hi Ashley,
Lol I would just fill them and roll them up! I hope you love the recipe, please let me know if you have any other questions! xTieghan
So yummy! After I put in the oven, the sauce came out a little watery – any suggestions on how to avoid that?
This recipe is so yummy and easily customizable!! I added half of a chopped onion to the red pepper just for added flavor and gouda instead of fontina just because I didn’t have it. Loved the mix of pesto and tomato sauce. Super easy and feels so fancy! Always love a good skillet dish.
Thank you so much Megan! That is so great to hear! xTieghan
I made this for Easter. I used shredded chicken because that was all I had. I also added some caramelized onions to the roll up. It was fantastic! Everyone loved it! My husband said it was one of his favorite meals I have made. We will definitely be having this on a regular basis!
Thank you so much Alicia! xTieghan
Easy and delicious and tastes like a hug.
Thank you so much Kate! xTieghan
Outstanding! Quick and easy and oh so good! I used spicy Italian sausage, didn’t have lasagne noodles so I stuffed pasta shells, pesto from my freezer, and Rao’s fabulous sauce. Absolutely wonderful!
Thank you so much! I am really glad you enjoyed this one! xTieghan
Amazingly delicious! Cheesy and pesto-y and so, so good! Easy to put together and plenty of leftovers for lucky me tomorrow.
Ooo yes! I am so glad you liked this and I hope the leftovers are just as good! xTieghan
This was TREMENDOUS. Will definitely make again. Thanks!
Thank you so much Jonathan! xTieghan
Made these tonight! I didn’t have pesto so I just omitted it and it was still delish! I am relatively new to HBH and I have loved every.single.thing. I have made. ☺️
Aw that is so amazing to hear! Thank you so much Sam! xTieghan
10/10. Would definitely make again. My husband said it’s the best thing I’ve made. We had it for dinner and again for lunch the next day. Might be even better after resting overnight. Sauce had great flavor, pesto filling had just the right mix of pesto, sun-dried tomatoes. I subbed in jumbo shells since I didn’t have lasagna noodles. Super easy adaptation. So pleased with how this turned out. And even better that it was in one pan!
Yes!! So glad this tuned out so well for you Kate! Thank you so much for trying it! xTieghan
Can you make this recipe a day in advance?
Of course! I hope you love this Nicki! xTieghan
Made this the other night and oh yes, it is ever fabulous. Our teenager is a vegetarian (thank goodness she’s not vegan) so we used Field Roast vegan Artisan Italian sausage. My husband was highly dubious, but seriously, even with fake meat, this was fantastic. Thank you.
Thank you so much Lisa! I am so glad this turned out so well for you all! xTieghan