Name: Spinach Lasagna Rolls with White Sauce Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 pound lasagna pasta; 1 pound baby spinach; 2 cloves garlic, minced; 1/2 cup onion, minced; 1/2 pound mozzarella, shredded; 1 pound ricotta, drained overnight; 1 cup Parmigiano Reggiano cheese, grated; 2 large eggs; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 3 tablespoons olive oil; 6 tablespoons butter; 8 tablespoons all purpose flour; 4 cups whole milk; 1/4 teaspoon nutmeg, plus more to taste; 1 1/2 teaspoons kosher salt

If you’re craving comfort food that’s a bit special but still homey, you’re going to flip for this Spinach Lasagna Rolls with White Sauce Recipe. I absolutely love how these rolls come together—creamy ricotta and mozzarella dance with garlicky spinach, all wrapped up in tender pasta and smothered in the smoothest, dreamiest white sauce you can imagine. Honestly, once I started making these, they quickly became a family favorite, perfect for both weeknight dinners and when you want to impress guests without breaking a sweat. Stick around because I’m sharing all the tips and tricks to help you nail this recipe every single time!

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Why You’ll Love This Recipe

Ultimate Creaminess: The combination of ricotta, mozzarella, and béchamel white sauce makes every bite decadently smooth.
Bright Spinach Flavor: Garlic and sautéed baby spinach bring freshness and a lovely green pop without overpowering the cheesy filling.
Impress Without Stress: These lasagna rolls look fancy yet are surprisingly easy to prepare, making weeknights or gatherings a breeze.
Nutrition Boost: Packed with protein and greens, it’s a satisfying meal that doesn’t just fill you up, but fuels you.

A square piece of layered lasagna sits on a white plate with a smooth surface, placed on a white marbled texture. The bottom layer is a pale yellow pasta sheet with slightly curled edges showing bits of green spinach and creamy white cheese inside. On top of this is a thick layer of white creamy sauce, browned in spots with golden to dark brown patches from baking. Fine shreds of pale cheese are sprinkled over the top, adding texture and contrast to the creamy surface. The lasagna looks soft and rich, with some edges showing a light golden crisp. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To pull off this Spinach Lasagna Rolls with White Sauce Recipe, you’ll want fresh, high-quality ingredients that come together beautifully. Each ingredient plays its part, offering taste, texture, and richness that complement rather than compete.

Lasagna Pasta: I prefer no-boil sheets as they save time, but regular works fine if you prep them well.
Baby Spinach: Fresh spinach is key here—it wilts down nicely and brings that vibrant green color and mildly sweet flavor.
Garlic: Minced garlic adds that punch of savoriness you can’t skip—it wakes up the spinach filling.
Onion: Minced onion gives subtle sweetness and depth; caramelizing slightly boosts flavor.
Mozzarella: Go for shredded whole-milk mozzarella for meltiness and creaminess.
Ricotta: Drain it overnight—this is my golden rule for preventing watery rolls and concentrating the cheese’s richness.
Parmigiano Reggiano: Freshly grated for that nutty, umami kick that brightens the whole dish.
Eggs: They bind everything—don’t skip or substitute lightly.
Kosher Salt & Pepper: Seasoning is essential—trust me, it brings all those flavors together perfectly.
Olive Oil: For sautéing the spinach and aromatics; a good-quality one makes a difference here.
All-Purpose Flour, Butter, and Whole Milk: For making the white sauce (béchamel), the base of this dish’s luscious texture.
Nutmeg: Just a pinch in the béchamel adds warmth and that authentic Italian touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Spinach Lasagna Rolls with White Sauce Recipe my own by tweaking the filling or the sauce based on what I have or what we’re in the mood for—you should totally play around with it too!

Adding Mushrooms: I sauté sliced mushrooms with the spinach sometimes—it adds a lovely earthy note that my family adores, especially in cooler months.
Using Kale Instead of Spinach: For a heartier green, kale works great if you remove the tough stems and chop it finely before cooking.
Gluten-Free Pasta: I’ve experimented with gluten-free lasagna sheets, and while the texture is a bit different, it still tastes fantastic with the rich white sauce.
Spicy Kick: A pinch of red pepper flakes in the white sauce or filling can add some fun heat—perfect if you like a little zing.

How to Make Spinach Lasagna Rolls with White Sauce Recipe

Step 1: Sauté the Spinach and Aromatics

Start by heating olive oil over medium heat, then toss in your minced garlic and onion. Cook gently until the onion is translucent and the garlic fragrant—this usually takes about 3 to 4 minutes. Then add the baby spinach in batches, stirring until just wilted. Be sure to squeeze out any excess moisture after cooking so your filling isn’t watery later on. This step is where the filling gets its vibrant flavor, so don’t rush it.

Step 2: Prepare the Cheese Filling

In a large bowl, combine the drained ricotta, mozzarella, grated Parmigiano Reggiano, and eggs. Add salt and pepper to taste, then fold in the sautéed spinach mixture. I like to taste the filling now to check the seasoning—it should be just right, with the spinach and cheese flavors balanced perfectly.

Step 3: Make the White Sauce (Béchamel)

In a medium saucepan over medium heat, melt the butter until it bubbles but doesn’t brown. Whisk in the flour and cook for about 1 to 2 minutes to form a roux—it should smell a bit nutty but not burnt. Gradually whisk in the whole milk, ensuring no lumps. Keep stirring until the sauce thickens to a creamy consistency, about 5 to 7 minutes. Add the kosher salt and nutmeg, and season with extra nutmeg to your liking—that spice is subtle but essential for that classic béchamel flavor.

Step 4: Assemble the Lasagna Rolls

Lay out your lasagna noodles flat on a clean surface. Spread a generous spoonful of the spinach and cheese filling evenly over each sheet. Then, starting from one end, roll up the pasta tightly but gently to avoid cracking. Place the rolls seam-side down in a baking dish that’s been lightly greased or brushed with a bit of your white sauce to keep things from sticking.

Step 5: Bake it Gorgeous

Pour the creamy white sauce over the top of the arranged rolls, making sure to cover them well. You want that sauce to keep everything moist and luscious as it bakes. Bake uncovered at 375°F (190°C) for about 35-40 minutes, until the sauce is bubbling and the tops are lightly golden. My favorite moment is pulling it out of the oven—ready to dig in and savor.

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Pro Tips for Making Spinach Lasagna Rolls with White Sauce Recipe

Drain Ricotta Overnight: This simple step prevents watery filling and helps your rolls hold their shape beautifully.
Don’t Skip the Nutmeg: Just a pinch in the béchamel adds subtle warmth that takes the sauce from good to unforgettable.
Squeeze Spinach Well: Removing extra moisture from spinach keeps your filling from becoming soggy.
Use a Sharp Knife When Serving: Cutting with a sharp, serrated knife keeps the rolls intact on the plate.

How to Serve Spinach Lasagna Rolls with White Sauce Recipe

A piece of rolled lasagna on a dark gray plate with three visible layers: a bottom layer of yellow pasta with curled edges, a middle layer of green spinach mixed with white cheese, and a top layer of melted white cheese with spots of golden brown where it’s baked. Some grated cheese is sprinkled around the lasagna on the plate. A fork is lifting one piece, showing the three layers clearly. The dish sits on a white marbled surface with warm light shining on it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle extra grated Parmigiano on top once it comes out of the oven and add a few fresh basil leaves or chopped parsley for a pop of color and freshness. A little cracked black pepper on top just before serving never hurts either—it brightens the flavors beautifully.

Side Dishes

This dish pairs wonderfully with a crisp green salad, something simple like arugula dressed lightly with lemon and olive oil to balance the richness. Garlic bread or a crusty baguette is also fantastic to soak up that luscious white sauce.

Creative Ways to Present

For special occasions, I like to place each lasagna roll on individual plates stacked on a smear of extra white sauce, then drizzle with a basil-infused olive oil. It looks fancy but is so easy to pull off. You can even sprinkle chopped toasted pine nuts or a dusting of smoked paprika for a colorful twist.

Make Ahead and Storage

Storing Leftovers

I usually cover my leftover spinach lasagna rolls tightly with foil or plastic wrap and keep them in the fridge for up to 3 days. The flavors meld even more, making the second-day meal almost tastier than when fresh!

Freezing

This recipe freezes beautifully. I freeze the assembled but unbaked rolls in a covered dish or wrap them individually in plastic wrap and foil. When I’m ready to enjoy, I bake them straight from frozen—just add about 10-15 extra minutes baking time, keeping the dish covered to prevent drying out.

Reheating

To reheat leftovers, I prefer the oven at 350°F (175°C) for about 20 minutes covered with foil to keep the moisture locked in. You can also reheat single servings in the microwave covered loosely with a damp paper towel; just watch carefully to avoid drying out.

FAQs

Can I use frozen spinach for this Spinach Lasagna Rolls with White Sauce Recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out as much moisture as possible before mixing it into the filling to prevent soggy rolls.
Is it necessary to make the white sauce from scratch?

While you could technically use store-bought béchamel or Alfredo sauce, making the white sauce from scratch really elevates the dish with a fresh, creamy texture and clean flavors that balance the richness of the cheeses perfectly.
How do I prevent the pasta from breaking when rolling?

Ensure your pasta sheets are cooked al dente—soft enough to roll but still firm. If you’re using no-boil sheets, soak them briefly in hot water before filling. Roll gently but firmly without squeezing too hard.
Can I prepare this recipe ahead of time?

Absolutely! You can assemble the rolls and refrigerate them, covered, for up to 24 hours before baking. This is great for busy days or entertaining.
What can I serve as a gluten-free alternative?

Using gluten-free lasagna noodles will work great for this recipe. Just check the package instructions for soaking or pre-cooking since gluten-free pasta can vary.

Final Thoughts

This Spinach Lasagna Rolls with White Sauce Recipe has become my go-to for times when I want something impressive without fussing over layers. The creamy filling paired with that silky béchamel is like a warm hug on a plate, and the green spinach makes me feel good about serving something nutritious. Trust me, whether you’re feeding family, friends, or just treating yourself, this recipe wins hearts every time. Grab those ingredients, roll up your sleeves, and let me know how you make it your own—I’m sure you’ll love it as much as I do!