That Skinny Chick Can Bake
Lasagna Rolls | Lasagna noodles filled with spinach, ricotta and prosciutto

Lasagna Rolls

These Lasagna Rolls are a fabulous alternative to the typical layered lasagna. Filled with spinach, ricotta and prosciutto, the flavor is unforgettable!

Lasagna Rolls  on a square white plate garnished with basil

Lasagna Rolls

This delectable twist on lasagna uses a few bowls and pans, and is probably not the swiftest dinner idea in the midst of our unprecedented heat wave.  I went ahead and baked it anyway. My daughter ADORES this pasta, so it was worth seeing her smile when she saw these lasagna rolls come out of the oven.  I have mentioned before that she avoids most meats, but the diced up prosciutto does not seem to bother her sensitive palate.  Mums the word on this secret ingredient.

Lasagna Rolls in a white ceramic casserole on a red napkin

Pure Comfort!

Lasagna is one of those comfort foods I yearn for once the cool weather sets in. Full of gooey cheese and pasta, it’s hearty and delicious. These lasagna rolls are a bit lighter, so are marvelous all year round.  My usual lasagna has loads of mozzarella and a hearty sausage sauce, compared to a spinach ricotta filling and marinara topping. Granted there is a bechamel involved and a cup of shredded mozzarella. I think you’ll love this flavorful pasta!  Buon Appetito, my friends!

Lasagna Rolls pinterest collage Print

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Lasagna Rolls | Lasagna noodles filled with spinach, ricotta and prosciutto

Lasagna Rolls

!Adapted from Giada’s Family Dinners

  • Author: Liz Berg
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 6 servings 1x
  • Category: Entree, Pasta
  • Cuisine: Italian

Ingredients

  • 2 tablespoons butter
  • 4 teaspoons flour (Wondra is my preference)
  • 1 1/4 cups whole milk
  • 1/4 teaspoon salt
  • A few grinds of fresh black pepper
  • A couple grinds of fresh nutmeg
  • 15-ounce container of ricotta cheese
  • 10-ounce package frozen, chopped spinach, thawed and squeezed dry
  • 1 cup grated Parmesan plus more to sprinkling on top
  • 3 ounces prosciutto, chopped
  • 1 egg
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 12 ounces lasagna noodles, cooked in salted water
  • 2 cups of your favorite marinara sauce
  • 1 cup shredded mozzarella

Instructions

  1. To make the bechamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk for a couple minutes. Whisk in the milk. Increase the heat and allow to simmer while whisking till thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  2. Preheat the oven to 450º.
  3. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Set aside.
  4. Butter a 9 x 13 baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down over the bechamel sauce. Repeat with the remaining noodles and ricotta mixture. Spoon the marinara sauce over the lasagna rolls. Sprinkle the mozzarella plus a couple more tablespoons of Parmesan over the lasagna rolls.
  5. Cover tightly with foil and bake until heated through, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand before serving.

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109 comments on “Lasagna Rolls”

  1. this is my favorite way of making lasagna!! The individual rolls are the best!

    p.s. I follow you both on GFC and Facebook!

  2. I am a FB follower!!

  3. I like you on Facebook!

  4. I follow you on GFC! Congrats on the accomplishment!

  5. Aaahhhh, lasagna is pretty much okay to eat anytime of the year! I love love the cheesy goodness:-)I don’t think I have ever added nutmeg, that sounds really wonderful! I am a facebook fan:-)
    Hugs, Terra

  6. I am a blog follower!

  7. Oh hey, I came back to get a better look at this recipe for dinner tonight and I see that I nearly forgot to enter your giveaway. Silly me.

    🙂
    ButterYum

  8. Got ya covered, Patricia~

  9. I like you, follow you and all in between! this recipe looks great!

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