Lasagna Rolls
I still remember the first time I rolled lasagna noodles into neat cylinders — it felt like italian comfort food made elegant but simple. These lasagna rolls turn the classic baked lasagna into single-serve spirals filled with creamy ricotta, spinach, and salty prosciutto, finished with a silky béchamel and bubbling mozzarella. They’re perfect when you want lasagna’s flavors without the heavy layers or when you want a pretty, portioned dish for guests.
I often pair this with crisp greens for weeknight dinners, but they also make a relaxed centerpiece for a weekend brunch. If you like classic lasagna but want a quicker, more manageable version, you’ll appreciate how these come together. For another take on layered comfort, see this best homemade lasagna I like to reference.
Why you’ll love this dish
Why cook this at home? These lasagna rolls are an elegant shortcut. Instead of assembling many layers, you spread, roll, and bake. The béchamel under the rolls keeps the bottoms silky and prevents drying, while marinara on top gives bright acidity. They’re portion-friendly (one roll per person), easier to reheat cleanly, and very forgiving for make-ahead prep.
"Comforting, cheesy, and surprisingly light—these rolls are my new weeknight go-to." — a happy diner
This format is ideal for family dinners, small dinner parties, or when you want to plate something that looks special with little fuss. If you want a vegetable-forward version, check ideas in this best-ever vegetable lasagna post.
Step-by-step overview
The cooking process is straightforward:
- Make a quick béchamel to line the baking dish.
- Mix ricotta, spinach, Parmesan, prosciutto, and egg for the filling.
- Boil lasagna noodles until just tender, lay them flat, spread filling, and roll.
- Place rolls seam-side down on béchamel, top with marinara and cheeses.
- Bake covered until hot, then uncover to brown the top.
This overview helps you plan oven time and any make-ahead steps.
What you’ll need
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt (for béchamel)
- 1/8 teaspoon ground black pepper (for béchamel)
- Pinch ground nutmeg
- 1 15-ounce container whole milk ricotta cheese
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan, divided
- 3 ounces thinly sliced prosciutto, chopped (can substitute cooked pancetta or omit for vegetarian)
- 1 large egg, beaten to blend
- 3/4 teaspoon salt (for ricotta mixture)
- 1/2 teaspoon freshly ground black pepper (for ricotta mixture)
- 1 to 2 tablespoons olive oil (for pasta water)
- 12 uncooked lasagna noodles
- 2 cups marinara sauce, divided
- 1 cup shredded mozzarella (about 4 ounces)
Notes: If you prefer a vegetarian roll, omit the prosciutto and add sun-dried tomatoes or mushrooms. For a lighter dairy version, use part-skim ricotta and lower-fat milk, though béchamel will be slightly less rich.
Directions to follow
- Make the béchamel: Melt butter in a medium heavy saucepan over medium-low heat. Add flour and whisk for 3 minutes to cook the raw flour taste.
- Whisk in the milk. Turn heat to medium-high and whisk until the sauce simmers and thickens, about 3 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and a pinch of nutmeg. Remove from heat.
- Preheat oven to 450°F (232°C).
- Make the filling: In a medium bowl whisk ricotta, thawed drained spinach, 1 cup Parmesan, chopped prosciutto, beaten egg, 3/4 teaspoon salt, and 1/2 teaspoon pepper until combined.
- Cook noodles: Add 1–2 tablespoons olive oil and generous salt to a large pot of boiling water. Boil the lasagna noodles until just tender but still firm to the bite (al dente). Drain and lay noodles in a single layer on a baking sheet so they don’t stick.
- Prepare the dish: Butter a 13x9x2-inch glass baking dish. Pour the béchamel into the bottom of the dish and spread evenly.
- Assemble rolls: Lay out 4 noodles on your work surface. Spoon about 3 tablespoons of the ricotta mixture onto each noodle and spread into an even strip. Starting at one short end, roll each noodle like a jelly roll. Place each roll seam-side down on the béchamel in the dish. Repeat with remaining noodles and filling.
- Add sauces and cheese: Spoon 1 cup marinara over the rolls. Sprinkle mozzarella and the remaining 2 tablespoons Parmesan evenly over the top. Cover tightly with foil.
- Bake covered for about 20 minutes, until heated through and sauce bubbles. Remove foil and bake another 15 minutes until the top is golden. Let stand 10 minutes before serving.
- While resting, warm the remaining marinara in a small saucepan and serve alongside for extra sauce.
These steps are simple and modular, so you can make the béchamel and filling ahead if needed.
Best ways to enjoy it
These rolls plate beautifully as individual portions. Serve one or two rolls per person depending on appetite. Pair with:
- A peppery arugula salad with lemon vinaigrette.
- Garlic-roasted broccoli or a simple roasted vegetable medley.
- A crisp Italian-style bread or focaccia to mop up sauces.
For inspiration on presentation and richer takes, I sometimes echo plating ideas from this decadent lasagna rolls post. A light green salad and a bright squeeze of lemon on the side balance the richness nicely.
Storage and reheating tips
- Refrigerate: Cool lasagna rolls to room temperature, then cover tightly with plastic wrap or foil. Store in the refrigerator for up to 3–4 days.
- Reheat: Reheat individual portions in a 350°F oven, covered, for 15–20 minutes, or until warmed through. Microwaving works for a quick single portion (cover loosely and heat in 30-second bursts).
- Freeze: Assemble rolls in the dish but don’t bake. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight, then bake as directed, adding 10–15 minutes to covered baking time.
- Food safety: Do not leave cooked dairy-and-egg dishes at room temperature more than 2 hours. When reheating, ensure the center reaches 165°F for safe consumption.
Helpful cooking tips
- Keep noodles flat: As you cook noodles, lay them in a single layer on a baking sheet to prevent sticking.
- Squeeze spinach dry: Excess water from thawed spinach thins the filling and causes watery rolls. Use a towel or cheesecloth to press out liquid.
- Flavor boost: Toast the prosciutto briefly in a hot pan to deepen flavor before chopping.
- Make-ahead: You can make béchamel and the filling a day ahead and assemble the rolls the next day.
- Cheese finish: For a golden top, finish under the broiler for 1–2 minutes, watching carefully to avoid burning.
For a rolling technique unrelated but handy for shaped baked goods, look at the method used in this banana bread cinnamon rolls recipe — the same gentle rolling and spacing principles apply.
Creative twists
- Vegetarian: Omit prosciutto and add sautéed mushrooms or roasted butternut squash for a sweet-nutty contrast (see ideas in this butternut squash and spinach lasagna post).
- Spicy: Stir a pinch of red pepper flakes into the marinara or add Calabrian chili paste to the ricotta for heat.
- Heirloom twist: Swap mozzarella for fontina and sprinkle torn fresh basil before serving.
- Mini version: Use half-length noodles to make smaller, appetizer-sized rolls for parties.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 30–40 minutes (including béchamel). Bake time is about 35 minutes. Total time ~1 hour to 1 hour 15 minutes including resting.
Q: Can I use no-boil lasagna noodles?
A: No-boil noodles absorb more sauce. If you use them, make sure the marinara and béchamel are a bit looser and expect longer bake time so the noodles soften fully.
Q: Can these be made ahead and frozen?
A: Yes. Assemble into the baking dish, cover tightly, and freeze up to 2 months. Thaw overnight in the fridge and bake, adding extra covered time so they heat through.
Q: Is it safe to reheat more than once?
A: It’s best to reheat only the portion you’ll eat. Repeated cooling and reheating increases food-safety risks and degrades quality.
Q: Any swap for ricotta?
A: For a slightly tangier filling use part cottage cheese blended smooth or farmer’s cheese. Whole-milk ricotta gives the creamiest texture.
Conclusion
These lasagna rolls hit the sweet spot between fuss-free and impressive. They’re great for weeknights, parties, or make-ahead meals, and the formula is forgiving for many variations. For another popular make-ahead approach, see Lasagna Roll-Ups Recipe (Make-Ahead Friendly) | The Kitchn. If you prefer a video-guided method and extra tips, check this helpful Lasagna Roll Ups Recipe (with Video).
Lasagna Rolls
Ingredients
For the béchamel
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1.25 cups whole milk
- 1/4 teaspoon salt (for béchamel)
- 1/8 teaspoon ground black pepper (for béchamel)
- Pinch ground nutmeg
For the filling
- 1 15-ounce container whole milk ricotta cheese
- 1 10-ounce package frozen chopped spinach thawed and squeezed dry
- 1 cup grated Parmesan divided
- 3 ounces thinly sliced prosciutto chopped (can substitute with cooked pancetta or omit for vegetarian)
- 1 large egg beaten to blend
- 3/4 teaspoon salt (for ricotta mixture)
- 1/2 teaspoon freshly ground black pepper (for ricotta mixture)
For the pasta
- 1 to 2 tablespoons olive oil (for pasta water)
- 12 uncooked lasagna noodles
For assembly
- 2 cups marinara sauce divided
- 1 cup shredded mozzarella (about 4 ounces)
- 2 tablespoons grated Parmesan
Instructions
Make the béchamel
- Melt butter in a medium heavy saucepan over medium-low heat. Add flour and whisk for 3 minutes to cook the raw flour taste.
- Whisk in the milk. Turn heat to medium-high and whisk until the sauce simmers and thickens, about 3 minutes. Stir in salt, pepper, and nutmeg. Remove from heat.
Preheat oven
- Preheat oven to 450°F (232°C).
Make the filling
- In a medium bowl whisk together ricotta, thawed drained spinach, 1 cup Parmesan, chopped prosciutto, beaten egg, salt, and pepper until combined.
Cook noodles
- Add olive oil and generous salt to a large pot of boiling water. Boil the lasagna noodles until just tender but still firm to the bite (al dente). Drain and lay noodles in a single layer on a baking sheet.
Prepare the dish
- Butter a 13x9x2-inch glass baking dish. Pour the béchamel into the bottom of the dish and spread evenly.
Assemble rolls
- Lay out 4 noodles. Spoon about 3 tablespoons of the ricotta mixture onto each noodle and spread into an even strip. Roll each noodle like a jelly roll and place seam-side down on the béchamel in the dish. Repeat with remaining noodles and filling.
Add sauces and cheese
- Spoon 1 cup of marinara over the rolls. Sprinkle mozzarella and the remaining 2 tablespoons Parmesan over the top. Cover tightly with foil.
Bake
- Bake covered for about 20 minutes, until heated through and sauce bubbles. Remove foil and bake another 15 minutes until the top is golden. Let stand 10 minutes before serving.
Serve
- Warm the remaining marinara in a small saucepan and serve alongside.
