Cheesy Sweet Potato Pesto Lasagna Rolls
Prep time
Cook time
Total time
Easy, vegetarian-friendly lasagna roll-ups filled with sweet potato, pesto and asiago cheese and baked in tomato basil sauce.
Serves: 8
  • 8 lasagna noodles
  • 2 sweet potatoes
  • 1 cup ricotta cheese
  • 5 tbsp pesto
  • ½ cup shredded asiago cheese
  • 2 cups of tomato basil sauce, divided
  • 1 cup of shredded mozzarella cheese
  • Salt and pepper
  1. Preheat oven to 350.
  2. Add 1 cup of tomato basil sauce to the bottom of a baking dish. (I'm using an 8-inch round pan.)
  3. Pierce 2 sweet potatoes all over with a fork, wrap them in damp paper towels and microwave until cooked through, approximately 10 minutes.
  4. Let potatoes cool.
  5. In a large bowl, add sweet potato flesh, ricotta cheese, pesto, and asiago cheese.
  6. Mix very well with a fork or in the food processor.
  7. Season sweet potato mixture to taste with salt and pepper.
  8. Boil 8 lasagna noodles in salted water until al dente, approximately 10 minutes.
  9. Drain the noodles and lay them out on a baking sheet.
  10. Spread some of the mixture (about 2 tablespoons) onto each cooked lasagna noodle and loosely roll it up.
  11. Place the rolls seam-side down in the baking dish.
  12. Cover with the remaining 1 cup of sauce and the mozzarella cheese.
  13. Cover with foil and bake for 30 minutes.
  14. Remove foil and bake for another 15 minutes.
  15. Serve.
I know that a serving size of 1 roll seems ridiculous, but these are surprisingly filling!
Nutrition Information
Calories: 334 Fat: 16 Carbohydrates: 34 Sugar: 7 Sodium: 663 Protein: 14
Recipe by The Eat More Food Project at