Creamy Spinach Lasagna Roll Ups with Bechamel Sauce
These Lasagna Roll Ups with spinach, ricotta, mozzarella, and Parmigiano Reggiano are the best! They are topped with a creamy bechamel sauce with a hint of nutmeg. The white sauce (bechamel) is so delicious and so easy to make! It’s the perfect changeup to red sauce and really makes this dish special. I hope you enjoy these spinach lasagna roll ups!
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LASAGNA ROLL UPS WHITE SAUCE INGREDIENTS
For the roll-ups
1 box lasagne sheets - used Dececco
1 lb baby spinach
2 cloves garlic - minced
½ cup onion - minced
½ pound mozzarella - grated
1 lb ricotta - drained overnight
1 cup Parmigiano Reggiano cheese - grated
2 eggs
Salt and Black Pepper to taste
3 tablespoons olive oil
For the Bechamel sauce
8 tablespoons flour
6 tablespoons unsalted butter
4 cups whole milk
Pinch of nutmeg - taste test and add slowly
2 teaspoons kosher salt - divided
½ teaspoon black pepper
INSTRUCTIONS
1. Cook lasagne sheets to very al dente (about 2-3 minutes less than package instructions) and run under cold water or shock in an ice bath. Lay the sheets flat on parchment paper or clean kitchen towels.
2. Saute the onion in 3 tablespoons of olive oil over medium-low heat in a large pan. Once the onion turns soft (about 3-4 minutes) add in the garlic and cook for 2 minutes more until fragrant.
3. Run the spinach under cold water to clean and place in the pan to steam. Cover and let cook until wilted (2-3 minutes). Strain the spinach in a wire mesh strainer. When cool enough to touch press the spinach into the strainer to remove as much water as possible.
4. Add the spinach into a large bowl with the ricotta cheese. Mix in ⅔’s of the grated mozzarella and season with 1 teaspoon of kosher salt. Taste test and if required add a bit more salt. When satisfied with the taste add 2 beaten eggs and mix into the ricotta and spinach mixture. Set aside.
5. To make the bechamel sauce heat the butter in a saucepan over medium low heat. Once melted add in the flour a bit at a time and whisk for 90 seconds to incorporate all the flour into the butter.
6. Slowly add the milk into the pan and continue whisking to remove any lumps. The bechamel sauce will take about 7-10 minutes to thicken. When the sauce coats the back of a spoon turn off the heat and add in the nutmeg, salt, and pepper. Taste test the sauce and add more seasoning if desired.
7. Place a thin layer of the bechamel sauce into the bottom of a 10 by 15 or larger baking pan.
8. Spoon roughly 3-4 tablespoons of the spinach into the middle of each lasagne sheet. Roll the lasagne and place them seam side down into the baking pan. Continue process working until all of the spinach has been used up. *there might be leftover lasagne sheets*
9. Pour the remaining bechamel sauce onto the top of the roll-ups leaving the ends exposed to crisp up a bit. Sprinkle the remaining mozzarella cheese on top.
10. Cover with foil (make sure the foil doesn't touch the sauce and cheese) and cook the roll-ups at 400f for 25 minutes. Remove the foil and broil for the last 2 minutes of cooking to get some color on top. WATCH CAREFULLY TO NOT BURN. Serve with more parmesan cheese and a sprinkle of fresh minced parsley for garnish. Enjoy!
NOTES
- If the bechamel is too thin add whisk in a bit more flour and continue to cook until thickened. If too thick whisk in a bit more milk and cook for a few minutes more.
- When broiling at the end, make sure to watch carefully the whole time.
SERVE THIS WITH:
GARLIC GREEN BEANS
Garlic Sauteed Broccoli Rabe
Garlic and Oil Broccoli
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Spring Lasagna: Spinach, Zucchini, Herbs, Lemon Zest | Donna Hay Lasagne Recipe
The Ideal Lasagna for Spring with spinach, zucchini (courgette), parsley, mint, lemon zest (and lasagna noodles), adapted from Donna Hay Magazine. Tomato-free Lasagna. It's bright, fresh, green, and can be served warm or at room temp. Ingredients below or at
Chapters
0:00 Recipe Intro
0:20 Prep the herb and ricotta filling
1:00 Prep the spinach for the ricotta filling
1:38 Seasoning the ricotta & prepping mozzarella
2:18 Prep the zucchini
2:40 Layering the noodles, ricotta, and zucchini
4:05 Recommendations for a better recipe #1
4:38 Recommendations for a better recipe #2
5:18 Recommendations for a better recipe #3
5:41 Recommendations for a better recipe #4
6:05 Recommendations for a better recipe #5
Spring Lasagna
Ingredients
2 12-oz bags of frozen spinach, thawed and drained (or 850 g/4 bunches fresh, blanched and chopped)
4 cups (1kg) fresh ricotta
1 cup (80g) finely grated parmesan, plus more for the topping (another cup?)
1 cup (56g) chopped fresh mint
1 cup (52g) chopped fresh parsley (Italian, flat leaf)
1-2 teaspoons grated lemon zest (1 large lemon)
1/2 tsp fresh nutmeg or cumin
sea salt and black pepper
lasagna/lasagne noodles, 1-2 packages, depending on how long they are
3-4 zucchini (courgette), thinly sliced
300 g fresh mozzarella, drained and shredded
olive oil, for brushing
Bake temp: 400F/200C
Bake time: 60 minutes
Recipe summary: combine ricotta, herbs, parmesan, zest, drained spinach, nutmeg/cumin, salt, and pepper (ideally a food processor). Slice zucchini (ideally on a mandolin or slicing disc on the food processor). Boil noodles per directions. lightly brush oil on an 8-inch skillet or baking dish and layer noodles, then 1.5 cups of the ricotta mixture, then zucchini, then 1/2 of the mozzarella. Then another layer of noodles, running the opposite direction of the first layer, ricotta, zucchini, and mozzarella. Then a final layer of noodles, ricotta, and zucchini. Brush oil over the zucchini and sprinkle with the extra grated parmesan. Bake at 400F/200C for an hour.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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Spinach and Ricotta Lasagne can be made in your Slow Cooker making it a life changing experience of easiness! For a no fuss spinach and lasanga recipe that tastes delicious, you just layer it all in and let it cook on its own!
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By popular demand, this recipe is also featured in my debut cookbook “Dinner”! Find out more about the book here: