Pesto Artichoke Lasagna Rolls


This time of year I am more than guilty of binging on heavy meals – I mean those carb laden heavy meals that sit in your tummy until lunch the next day. Those guilty kinds of means. The heavy ones that are oh so worth it. (The sweat your tush off at the gym the next day meals) And lasagna has to be one of my favorites.

I had to travel a few weekends ago and wanted to leave something hearty and delicious behind for my man and these little lasagna rolls were born. I baked them in personal gratin dishes (two or three rolls in each) so that all Handsome had to do was reheat one when he was ready for supper. I also had the forethought to make enough that I wouldn’t have to cook the night I was traveling back home either.  Bam, dinner was on the table.

This meal could easily be adapted to serve a larger group of frozen ahead and saved for busy weeknights.






  1. “…in case of tearing or dog theft.” ha! These look tasty :)

  2. I loooove me some lasagna rolls! And these are fabulous!

  3. These look incredible!

  4. Oh how I adore artichokes! I think they are so under rated. So many people seem to not like them in anything but artichoke dip too. That is SO not the best way to have them. Looks gorgeous Kita!

  5. This sounds incredible – I love artichokes and don’t use them enough!!!

  6. Handsome is so, so lucky! They look amazing. I think I’ll take mine with the creamy alfredo.

  7. If I had this in my freezer, I’d have them for breakfast too!

  8. Usually I’m not a huge fan of classic lasagna, but this version looks absolutely fantastic!

  9. Oh my gosh…these look scrumptious. I loveee lasagna.

  10. It has artichokes in it so it has to be healthy, right?

  11. Hi I want to try your recipe, have a small question. For the “light coating of sauce” you are referring to the sausage and artchoke sauce?
    I’m doing it for a dinner with my boyfriend’s parents, any wine suggestion to go with it?

    • Hi Rossana, to line the bottom of the baking dish with a coating of the alfredo sauce (or sauce of your choice) that you will be using for the recipe. Just spoon a little into the pan and spread it about. Reserve the sausage mixture for the stuffing of the rolls.
      As for wine, I stuck to white for this dinner. I am not a terribly savvy wine drinker and usually end up asking the clerk for recommendations. Sorry to not be more help on that one!


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