Lasagna Roll Ups with a Creamy Béchamel Sauce
https://easyhomemaderecipes.caCheese Lasagna Roll Ups are a simple and comforting twist on classic lasagna, featuring tender lasagna noodles rolled around a creamy cheese filling and baked until bubbly and golden.This recipe delivers all the familiar flavors of traditional lasagna in a more approachable, portion friendly format. Perfect for weeknight dinners or make ahead meals, these roll ups are as practical as they are satisfying especially when topped with this easy white sauce!Use my Cheesy Béchamel Sauce recipe, my Mom's Sunday Sauce or Ground Beef Ragù for these lasagna roll ups or try one of my other baked pasta dishes like Baked Ziti, or Cheesy Baked Spaghetti
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Ingredients
- 8½ oz lasagna noodles 12 lasagna noodles
- ½ tsp salt for pasta water
- 17 oz ricotta
- 1 cup spinach cooked, chopped and drained
- 1 cup mozzarella shredded, divided in two equal parts
- ¼ tsp salt
- 3 sprigs fresh parsley chopped or 1 tbsp dried parsley
- ¼ cup gran padano parmesan cheese or romano cheese
- 2 medium eggs
- ground pepper to taste
- ½ cup vegetable broth or water
- 2 tbsp olive oil
- 2 cups béchamel sauce store bought or home made
- 1 cup milk just in case your béchamel sauce is too thick
Instructions
- Heat up your béchamel sauce and thin it out if necessary.2 cups béchamel sauce, 1 cup milk
- Bring water to boil in a large stock pot and cook the lasagna noodles al dente. Remember to add salt to pasta water.8½ oz lasagna noodles, ½ tsp salt
- Once cooked, remove from water using tongs and place in a bowl with cold water laying them as flat as possible without bending.
- Preheat oven to 350℉. In a small bowl mix ricotta, drained and squeezed spinach, half of mozzarella, salt, parsley, parmesan cheese, eggs and ground pepper.17 oz ricotta, 1 cup spinach, ¼ tsp salt, 3 sprigs fresh parsley, ¼ cup gran padano parmesan cheese, 2 medium eggs, ground pepper, 0.5 cup mozzarella
- Prepare a baking dish with broth a scoop or two of bechamel sauce and the olive oil. Mix together and spread to the edges of baking dish.½ cup vegetable broth, 2 tbsp olive oil
- Grab one lasagna noodle and dry it on both sides. Lay it flat and spread the ricotta mixture in the middle, roll up the bundles and lay in the baking sheet with the noodle seem laying down.
- Repeat until all the noodles and filling have been used. Top the lasagna roll ups with béchamel sauce and more mozzarella. If you have sauce leftover, save it to use when serving.0.5 cup mozzarella
- Bake for 30 minutes covered. Bake another 5 minutes uncovered if you want a golden crust. Remove from oven and let rest for 15 minutes before serving. Top with more béchamel sauce if there is any leftover.
Notes
Top Tips
Cook lasagna noodles just until al dente to prevent tearing. Lay noodles flat and dry slightly before filling Don't overfill. This helps the rolls stay neat Cover with foil during baking, then uncover to brown, optional Let rest briefly before serving for clean portionsNutrition
Serving: 1Calories: 671kcalCarbohydrates: 58gProtein: 30gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 174mgSodium: 774mgPotassium: 546mgFiber: 2gSugar: 9gVitamin A: 1725IUVitamin C: 2mgCalcium: 486mgIron: 2mg
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