Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.
In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined.
Spread a thin layer of pesto on each lasagna noodle. Spoon about 2 tablespoons of the cheese mixture onto each noodle and roll it up tightly.
Spread a layer of marinara sauce on the bottom of a 9x13 inch baking dish. Place the rolled lasagna noodles seam-side down in the dish.
Pour the remaining marinara sauce over the top of the rolls and sprinkle with the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the lasagna rolls cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.