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–+ servings

Lasagna Rolls

Delicious homemade lasagna rolls stuffed with cheese and marinara sauce
Elegant lasagna rolls filled with creamy ricotta, spinach, and prosciutto, topped with béchamel and mozzarella, perfect for quick meals or entertaining.
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Serving Size 6 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.

Notes

For 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.