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Well, first of all, they're just cute. Ruffled edges in a swirl (barely) hiding the bright green pistachio pesto and ricotta inside. And second, they taste sublime. The nutty flavor of the pistachios comes through without making the texture gritty, while the ricotta and melty Parmesan provide the cheesy saltiness that we love in baked pasta. And, of course, the flavor of basil binds it all together in the best way. This recipe makes enough for four as a main or up to 6 with a salad and crusty bread. Delicious.

The pesto may be homemade or store-bought. Both work beautifully.



Ingredients: 16 ounces regular lasagna noodles, 2 cups prepared pesto, 1 cup ricotta cheese, 1/2 cup pistachios + extra for garnish, 1 cup shaved Parmesan cheese, 2 tbsp—fresh chopped basil.

Serves 4-6.

1. Prep Lasagna and pesto: Preheat the oven to 400* F and butter or spray a 9x13-inch baking dish. Bring a large pot of salted water to a boil, then cook the noodles according to the package directions (I aim to cook for 1 minute less than dictated, so I don't get split noodles). Drain the noodles. Blitz the pistachios in a food processor or coffee bean grinder (that you have cleaned) until fine. Add to the prepared pesto, stirring to combine.

2. Assemble the roll-ups: Spread 1 1/2 tbsp of pesto down the length of a lasagna noodle. Add 1 tbsp. of ricotta to one end, then roll up. Place the roll-up seam-side down into the baking dish. Follow with the rest of the noodles.

3. Add cheese and bake: Top the roll-ups with the Parmesan cheese. Cover with foil and bake for 35 minutes. Remove the foil, and top with extra chopped pistachios and basil before serving.

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