Description
This Spinach Lasagna Rolls recipe features tender lasagna pasta rolled with a creamy mixture of ricotta, mozzarella, garlic, and fresh baby spinach. These rolls are baked under a smooth white béchamel sauce made from butter, flour, and whole milk, seasoned delicately with nutmeg for a comforting, creamy Italian dish perfect for family dinners.
Ingredients
Scale
Lasagna Rolls
- 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
White Sauce (Béchamel)
- 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
Instructions
- Prepare the Pasta: Cook the lasagna pasta according to package instructions until al dente. Drain and lay the sheets flat on a clean surface or parchment paper to cool.
- Sauté Spinach Mixture: Heat olive oil in a pan over medium heat. Add minced onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. Add baby spinach and cook until wilted. Remove from heat and let cool slightly.
- Mix the Filling: In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmigiano Reggiano, sautéed spinach mixture, eggs, kosher salt, and pepper. Mix thoroughly until evenly incorporated.
- Assemble Rolls: Spread an even layer of the spinach and cheese filling onto each lasagna sheet. Carefully roll up each sheet into tight rolls and place seam side down in a greased baking dish.
- Make the White Sauce (Béchamel): In a saucepan, melt butter over medium heat. Whisk in the flour to form a roux and cook for about 2 minutes without browning. Gradually whisk in the whole milk, continuing to whisk until the sauce thickens and is smooth. Stir in nutmeg and kosher salt, adjusting seasoning to taste.
- Bake: Pour the béchamel sauce evenly over the lasagna rolls in the baking dish. Bake in a preheated oven at 350°F (175°C) for about 35-40 minutes, or until bubbly and golden on top.
- Serve: Remove from the oven and let rest for a few minutes before serving. Garnish with additional Parmigiano Reggiano if desired.
Notes
- Creamy and satisfying, these lasagna rolls are stuffed with ricotta, mozzarella, and garlicky spinach, and topped with a white béchamel sauce for a rich finish.
- Draining the ricotta overnight helps reduce excess moisture to prevent soggy rolls.
- You can prepare the rolls ahead and refrigerate before baking to save time on serving day.
- Use fresh nutmeg if possible for a more aromatic flavor in the béchamel sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 730 kcal
- Sugar: 10.5 g
- Sodium: 1232 mg
- Fat: 38.9 g
- Saturated Fat: 19.6 g
- Unsaturated Fat: 16.8 g
- Trans Fat: 0.5 g
- Carbohydrates: 63.1 g
- Fiber: 4.5 g
- Protein: 35.7 g
- Cholesterol: 213 mg
