Description
Creamy and satisfying Spinach Lasagna Rolls filled with a rich mixture of ricotta, mozzarella, and garlicky spinach, all topped with a smooth white béchamel sauce. This comforting Italian-inspired dish makes a perfect family meal or dinner party centerpiece.
Ingredients
Scale
Pasta and Filling
- 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 freshly ground black pepper
- 3 tablespoons olive oil
White Sauce (Béchamel)
- 8 tablespoons all-purpose flour
- 6 tablespoons butter
- 4 cups whole milk
- 1/4 teaspoon nutmeg (plus more to taste)
- 1 1/2 teaspoons kosher salt
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
- Sauté Spinach and Aromatics: Heat olive oil in a large skillet over medium heat. Add minced onion and garlic and sauté until translucent and fragrant, about 3-4 minutes. Add the baby spinach and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly.
- Make the Filling: In a large bowl, combine the cooked spinach mixture, ricotta cheese, shredded mozzarella, grated Parmigiano Reggiano, eggs, kosher salt, and black pepper. Mix thoroughly until well incorporated.
- Prepare the White Sauce (Béchamel): In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning. Slowly whisk in the whole milk, continuing to stir until the sauce thickens and comes to a gentle boil. Reduce heat to low and season with salt and nutmeg. Remove from heat and set aside.
- Assemble the Lasagna Rolls: Lay one lasagna noodle flat. Spread a generous layer of the spinach and cheese filling evenly over the noodle. Carefully roll up the noodle from one end to the other to create a lasagna roll. Repeat with remaining noodles and filling.
- Arrange and Bake: Preheat the oven to 350°F (175°C). Spread a thin layer of the béchamel sauce in the bottom of a baking dish. Place the rolled noodles seam side down in the dish. Pour the remaining béchamel sauce evenly over the rolls. Optionally, sprinkle extra mozzarella or Parmigiano on top for a golden crust.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.
- Serve: Let the lasagna rolls rest for 5 minutes before serving to set. Garnish with additional grated Parmigiano or fresh herbs if desired.
Notes
- Drain the ricotta overnight to remove excess moisture for a firmer filling.
- Use fresh nutmeg for the best flavor in the béchamel sauce.
- Ensure the spinach mixture is well drained to avoid watery filling.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
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: 17.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 63.1 g
- Fiber: 4.5 g
- Protein: 35.7 g
- Cholesterol: 213 mg
