Lasagna Rolls with Spinach
These comforting lasagna rolls with spinach are the perfect combination of cheese, spinach, prosciutto, and sauce. The bechamel sauce on the bottom provides a creamy surprise while the prosciutto adds the perfect amount of flavor and saltiness. The spinach helps cut through the rich cheese, making it feel healthy and indulgent all at the same time. Trust me, you will make this dish again.
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This recipe is modestly adapted from Giada De Laurentiis five-star recipe from the Food Network. These Lasagna Rolls are freezer friendly, great for a make-ahead meal for company, and easier to make than regular lasagna. This comfort food is also a great way to get your kids to eat some spinach!
Grab these ingredients
- Béchamel sauce– The béchamel sauce will use butter, flour, milk, salt, pepper, and nutmeg.
- Cheese– Ricotta cheese is the base of the filling, the parmesan will add some salt and the shredded mozzarella is used to melt on top of the rolls.
- Spinach– Frozen spinach works well in this recipe. Be sure to squeeze all the excess water from the spinach. I use the bottom of a colander and use my fist to squeeze the spinach removing the water.
- Prosciutto -I use parma prosciutto. Parma prosciutto comes from the Parma region of Northern Italy and provides a sweeter taste and softer texture than domestic prosciutto. It is more expensive so if you prefer domestic prosciutto, it will work fine in this recipe.
- Lasagna noodles -Make sure to buy noodles that you boil. I prefer the Barilla brand.
- Marinara sauce – I used to always make a homemade marinara but now there are delicious store-bought options saving time! My favorite brand is Victoria’s or Rao’s.
This is just an overview of the ingredients. For the full recipe please scroll down to the bottom of the post!
How to make this delicious meal
- Make the béchamel sauce. In a medium saucepan, melt butter over medium-low heat. Whisk in the flour for about 3 minutes. This helps remove the flour taste. Pour in the milk, increase heat to medium-high and continue to whisk until the sauce thickens. Remove from heat and stir in seasonings. Set aside.
- Make the filling. In a medium bowl, combine the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper until fully combined.
- Cook the noodles. Boil the noodles with 1 tablespoon oil and according to package instructions in salted water until al-dente. Season the cooking water until it’s as salty as the sea. Drain. Carefully arrange the noodles in a single layer on a baking sheet. This helps prevent them from sticking.
- Fill & roll up noodles. Spoon about 3 tablespoons of ricotta mixture onto each lasagna noodle and roll.
- Assemble & bake. Pour the béchamel sauce on the bottom of a 9×13″ baking pan. Lay the filled lasagna roll-ups seam side down, without touching, atop the béchamel sauce in the 9X13″ baking dish. Top with marinara and sprinkle the mozzarella and remaining Parmesan cheese over the rolls. Cover with foil and bake until heated through and the sauce bubbles about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
- Rest & Serve. Let the dish stand for 10 minutes. Serve!
a rich white sauce made with milk infused with herbs and other flavorings.
Tips for success
- Whole milk. For the best flavor, I recommend using whole milk for the bechamel sauce and whole milk ricotta and mozzarella cheese in the filling. These provide the best flavor and texture.
- Cheese: My favorite parmesan is Parmesan-Reggiano cheese. It is imported from Italy and has the stamp on the rind. You can use fresh mozzarella but I prefer the pre-shredded as it melts better and can be spread evenly.
- Use room temp ricotta. The ricotta mixture is easiest to combine with room temperature ingredients, so I suggest letting the container of ricotta and the egg sit out a bit to come to room temp.
- Cooking noodles. It’s a good idea to cook 2 to 3 extra noodles, as some may break while boiling. You’ll also want to stir them occasionally, while boiling, to keep them from sticking together. Make sure the water is salted.
Frequently Asked Questions
Yes, you can make this ahead of time. Lasagna rolls are great to prepare in advance. Fully assemble roll-ups in the 9X13″ baking dish (without baking), cover tightly with foil, and refrigerate overnight. Bake as directed. It may be necessary to add 5-10 minutes to the cooking time since the rolls will be going into the oven cold.
Yes! Fully assemble roll-ups in a baking dish (without baking), cover tightly with foil, and freeze for up to 3 months. Or freeze individually into containers. Mark the date on the container so you know when they entered the freezer.
To thaw & reheat. Thaw in the refrigerator for twenty-four hours and bake as directed. To reheat individual containers, thaw, and microwave for 3-5 minutes. or warm them in the oven at 350ºF for 10-15 minutes.
Yes, simply buy gluten-free lasagna noodles.
Lasagna Rolls with Spinach
Equipment
- 13-by-9-by-2 inch glass pan
Ingredients
Béchamel Sauce
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
Lasagna
- 1 15-ounce container whole milk ricotta cheese
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto chopped
- 1 large egg
- 3/4 teaspoon salt plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 1 24 oz jar marinara sauce
- 1 cup shredded mozzarella
Instructions
- To make the bechamel sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
- Preheat the oven to 450 degrees F.
- Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until al dente. Drain. Arrange the noodles in a single layer on a baking sheet or work service to prevent them from sticking.
- In a medium bowl, stir together the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper. Mix until thoroughly combined.
- Pour the bechamel sauce over the bottom of the prepared dish. Layout 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Pour the jar of marinara sauce evenly over the lasagna rolls. Sprinkle the mozzarella and the remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles for about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.
