If you’re craving something comforting, elegant, and packed with flavor, you’re going to flip over this Spinach Lasagna Rolls with White Sauce Recipe. I absolutely love how the creamy white sauce blends so beautifully with the fresh garlicky spinach and melty cheeses wrapped in tender pasta rolls. When I first tried this recipe, I was amazed at how easy it was to assemble, yet it delivers a wow-worthy dish perfect for family dinners or impressing guests without fuss.

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Why You’ll Love This Recipe

Creamy Comfort: The velvety white béchamel sauce elevates this spinach lasagna roll into a luscious, indulgent meal.
Easy to Make Ahead: You can assemble everything in advance, making it perfect for stress-free entertaining or weeknight dinners.
Fresh & Flavorful: The garlic-infused spinach adds a bright, healthy kick that balances the rich cheeses perfectly.
Family Favorite: My family goes crazy for these rolls every time—they’re a guaranteed hit!

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

Choosing fresh, quality ingredients makes all the difference in this Spinach Lasagna Rolls with White Sauce Recipe. I always opt for fresh spinach and real Parmigiano Reggiano—it really shines through in the flavor.

Lasagna pasta: Use no-boil or regular sheets; just make sure they’re large enough to roll up easily.
Baby spinach: Fresh spinach is best here; it cooks down quickly and keeps a vibrant green color.
Garlic: Minced garlic brings wonderful aroma and a punch of flavor.
Onion: Finely minced to add sweetness without overpowering the filling.
Mozzarella cheese: Shredded mozzarella provides gooey, melty goodness inside the rolls.
Ricotta cheese: Draining it overnight makes the filling creamier and less watery.
Parmigiano Reggiano cheese: Grated for a sharp, nutty finish.
Eggs: They bind the filling so it holds shape well in the rolls.
Kosher salt & pepper: Essential seasonings to bring out all the flavors.
Olive oil: Used to sauté the garlic, onion, and spinach gently.
All-purpose flour, butter, whole milk: These form your luscious white béchamel sauce base.
Nutmeg: A little goes a long way adding warmth and depth to the sauce.

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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 how flexible this Spinach Lasagna Rolls with White Sauce Recipe is. Depending on your mood or pantry, you can easily tweak it to suit your tastes or dietary needs. Here are some ideas I’ve tried and loved!

Add Mushrooms: I often sauté chopped mushrooms with the spinach for an earthier flavor and extra texture—it adds so much depth.
Vegan Version: Swap out the dairy for plant-based ricotta and cheese alternatives, and use a non-dairy milk like almond or oat for the béchamel.
Spicy Kick: If you’re into a bit of heat, stir some crushed red pepper flakes into the filling or the sauce.
Herb Boost: Fresh basil or oregano stirred into the ricotta filling brightens things up wonderfully.

How to Make Spinach Lasagna Rolls with White Sauce Recipe

Step 1: Sauté the Spinach and Aromatics

First things first, heat your olive oil in a large skillet over medium heat. Add the minced garlic and onion and cook until fragrant and soft—about 3 to 5 minutes. Then toss in the baby spinach and cook, stirring, until wilted and any moisture evaporates. This step is key to prevent watery filling later. Once done, let the mixture cool slightly before mixing it with the cheeses.

Step 2: Prepare the Cheese Filling

In a mixing bowl, combine your drained ricotta, shredded mozzarella, grated Parmigiano Reggiano, the cooked spinach mixture, and two eggs. Add salt and pepper to taste. I like to mix this by hand gently, so the filling stays nice and fluffy—not too dense. This filling is what makes these lasagna rolls so rich and flavorful.

Step 3: Make the White Sauce (Béchamel)

In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 2 minutes to form a roux, but don’t let it brown. Gradually whisk in whole milk, stirring constantly until the sauce thickens and becomes silky smooth. Season with kosher salt, pepper, and a pinch of nutmeg. This creamy white sauce is the magic that ties everything together beautifully.

Step 4: Assemble the Rolls

Lay out your cooked lasagna noodles on a flat surface (if using no-boil, follow the package directions). Spread an even layer of the cheese and spinach filling onto each noodle, then carefully roll them up, tucking in the filling. Place each roll seam-side down into a baking dish lightly coated with some white sauce, then cover the rolls with the remaining béchamel sauce.

Step 5: Bake Until Perfect

Cover the baking dish with foil and bake at 375°F (190°C) for about 30 minutes. Then remove the foil and bake another 10-15 minutes until the top is bubbly and slightly golden. You’ll find the sauce thickens nicely during baking and the rolls hold their shape perfectly.

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Pro Tips for Making Spinach Lasagna Rolls with White Sauce Recipe

Drain Ricotta Thoroughly: I discovered draining ricotta overnight in a fine-mesh strainer prevents watery fillings and gives creamier texture.
Don’t Skip Nutmeg: Adding a pinch of nutmeg to the béchamel is my secret weapon—it adds subtle warmth that complements the cheeses.
Roll Carefully: Be gentle when rolling the noodles to avoid cracking, and keep them moist by covering with sauce right after assembling.
Cover While Baking: I usually keep the dish covered for most of the cooking to trap moisture, uncovering only near the end for a golden finish.

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 love sprinkling extra freshly grated Parmigiano Reggiano and a few torn basil leaves right before serving—the fresh herbs add a lovely pop of color and brightness. Sometimes a drizzle of good quality olive oil helps bring everything together, too.

Side Dishes

To keep things balanced, I usually pair these spinach lasagna rolls with a crisp mixed green salad dressed simply with lemon vinaigrette. Roasted garlic bread or a light tomato soup also complement the creamy richness perfectly.

Creative Ways to Present

For special occasions, I sometimes plate individual lasagna rolls on pretty dishes, topped with microgreens and a sprinkle of chili flakes for color and zing. It’s amazing how such a rustic dish can feel so elegant with a little thoughtful plating!

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to cool it completely before refrigerating to keep the sauce creamy.

Freezing

Spinach lasagna rolls freeze beautifully. I usually assemble and bake them, then cool completely, portion out, and freeze individual servings in airtight containers. When I’m ready to eat, I thaw in the fridge overnight for the best texture.

Reheating

To reheat, I cover the rolls with foil and warm them gently in the oven at 325°F (160°C) to retain moisture and softness. Microwave works in a pinch, but I find the oven method keeps the sauce creamy and the pasta tender without drying out.

FAQs

Can I use regular lasagna noodles instead of no-boil pasta for Spinach Lasagna Rolls with White Sauce Recipe?

Absolutely! You can use regular lasagna noodles, but be sure to boil them just until al dente and handle them carefully when rolling. This helps avoid cracking and ensures the rolls cook evenly in the oven.
How do I make sure the spinach filling doesn’t make the rolls watery?

The key is to sauté the spinach and cook off all excess moisture before mixing it with the cheeses. Using fresh spinach instead of frozen also reduces water content. Draining your ricotta overnight is another trick I swear by.
Can I prepare Spinach Lasagna Rolls with White Sauce Recipe ahead of time?

Yes! You can assemble the rolls and cover them with béchamel sauce, then refrigerate for up to 24 hours before baking. This makes dinner prep super easy when you want to serve it fresh and hot.
What’s the best way to reheat leftover rolls?

Reheating in a low oven covered with foil ensures the rolls stay moist and the sauce stays creamy. Avoid microwaving for long periods, otherwise the pasta might dry out.

Final Thoughts

This Spinach Lasagna Rolls with White Sauce Recipe has truly become one of my go-to comfort dishes. It’s hearty, yet fresh; fancy, yet simple enough to make any night of the week. I hope you find it as satisfying and effortless as I do. Next time you want to wow your family or friends with a meal that feels like a warm hug, give these rolls a try—you won’t regret it!