Bring a large pot of salted water to a boil and cool lasagna noodles according to package directions. Drain and set aside.
In a medium saucepan, combine tomato sauce, diced tomatoes, oregano, basil, salt, pepper, thyme, onion powder, and garlic powder.
In a medium bowl, mix together pesto, ricotta, and 1 cup of mozzarella cheese.
Preheat oven to 350 degrees Fahrenheit and spray an oven-safe baking dish with nonstick cooking spray or use a large cast-iron skillet. Spread a thin layer of prepared sauce on the bottom of the baking dish or skillet.
Cut cooked and cooled lasagna in half. Place a heaping tablespoon of pesto-ricotta filling on the end of each noodle, then roll and place in prepared baking dish/skillet.
Repeat until done with all noodles.
Top with the remaining sauce and mozzarella cheese.
Bake for 25-30 minutes until bubbling.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/pesto-ricotta-lasagna-roll-ups/