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Pesto Lasagna Rolls

Servings 6 Rolls


Lasagna Rolls

  • 6 lasagna noodles
  • 1 cup Kite Hill ricotta (or homemade cashew or tofu ricotta)
  • 1/2 cup + 2 tablespoons pesto, divided
  • 1 cup tomato sauce more if necessary
  • 1/2 cup cashew cream more if necessary
  • 1/4 cup pine nuts, for garnish


  • 2 cups fresh basil or arugula
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 2 cloves of garlic
  • 1 pinch salt

Cashew Cream

  • 1/2 cup raw cashews
  • 3/4 cup filtered water


Lasagna Rolls

  1. Boil the lasagna noodles. Add a tablespoon of oil so that the noodles don’t stick.

  2. In the meantime, combine the ricotta and pesto. Toast the pine nuts in a skillet for a few minutes. Be careful, they toast quickly and burn fast!

  3. Preheat the oven to 350.

  4. When the lasagna noodles are done, drain and run under cold water to stop the cooking.

  5. Prepare your baking dish. Spread a thin layer of sauce on the bottom of the dish.

  6. Lay the lasagna noodle vertically in front of you. Spread the ricotta mixture across the noodle in a nice layer. Roll it up and place it seam side down in a baking dish. Finish the rest of the rolls.

  7. Spoon more sauce over the top of the rolls. Dollop some pesto on top of each one and pour the cashew cream over the rolls.

  8. Bake for 30 minutes. Decorate with pine nuts before serving. Enjoy!


  1. Process in the food processor until it comes together. Use immediately or freeze until ready to use.

Cashew Cream

  1. Process in the Vitamix until creamy and smooth. If you don’t have a Vitamix, soak the cashews for 4 hours.