Description
These Spinach Lasagna Roll-Ups are a delicious twist on classic lasagna, featuring tender pasta sheets rolled up with creamy ricotta, spinach, mushrooms, and a rich bechamel sauce. Topped with melty mozzarella and parmesan, these roll-ups are perfect for meal prep, family dinners, or special occasions.
Ingredients
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Lasagna Roll-Ups
- 1 box lasagna noodles (cooked according to package directions with 2 teaspoons salt)
- 2 tablespoons olive oil (for sautéing)
- 1 (8 oz) pack sliced mushrooms (any variety)
- 4 cups fresh spinach leaves
- 2 large garlic cloves, minced
- 15 oz ricotta cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 8 oz shredded mozzarella cheese (divided)
- 8 oz grated parmesan cheese (divided)
Bechamel Sauce
- 5 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- A couple of dashes nutmeg
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Instructions
- 1. Preheat and Cook the Noodles
- Preheat your oven to 375°F (190°C).
- Cook lasagna noodles according to package directions with 2 teaspoons of salt in the boiling water.
- Strain and set aside. Lay them flat on a cookie sheet to prevent sticking.
- 2. Prepare the Spinach & Mushroom Mixture
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add sliced mushrooms, season with salt and pepper, and sauté until tender.
- Stir in the spinach leaves and garlic, cooking until wilted and fragrant.
- Remove from heat and let cool.
- 3. Make the Ricotta Filling
- In a medium bowl, combine ricotta cheese, salt, pepper, and garlic powder.
- Stir in 1 cup shredded mozzarella and ½ cup grated parmesan.
- Mix in the cooled spinach and mushroom mixture. Set aside.
- 4. Make the Bechamel Sauce
- In a medium saucepan, melt butter over medium-low heat.
- Whisk in the flour and cook for 2 minutes, stirring constantly.
- Slowly add in the milk, whisking to avoid lumps.
- Continue stirring until the sauce thickens (about 8-10 minutes).
- Stir in nutmeg, salt, and pepper.
- Add ½ cup shredded mozzarella and ¼ cup grated parmesan, whisking until melted. Remove from heat.
- 5. Assemble the Roll-Ups
- Lightly coat the bottom of a baking dish with a layer of bechamel sauce.
- Lay out the lasagna noodles on a flat surface.
- Spread the ricotta mixture evenly over each noodle.
- Roll each noodle up tightly and place it seam-side down in the baking dish.
- Spoon the remaining bechamel sauce over the roll-ups.
- Sprinkle with remaining mozzarella and parmesan cheese.
- 6. Bake & Serve
- Bake for 25 minutes, or until golden brown and bubbly.
- Let rest for 5 minutes, then serve with extra bechamel sauce, fresh parsley, or red pepper flakes.
Notes
- Make Ahead: Prepare the roll-ups 1-2 days ahead and refrigerate before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Assemble the roll-ups, freeze unbaked, and bake straight from frozen for an easy meal!
- Serving Suggestion: Pair with a crisp side salad and garlic bread.
Nutrition
- Serving Size: 1 roll-up
- Calories: 270kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 38mg