Lasagna Roll Ups with Gorgonzola Cream Sauce
Elevate your pasta night with these decadent Lasagna Roll Ups with Gorgonzola Cream Sauce, a sophisticated twist on a classic Italian favorite. Tender lasagna noodles are rolled around a creamy filling of ricotta, spinach, Parmesan, and mozzarella, creating perfect individual servings of comfort. Topped with a velvety Gorgonzola cream sauce that balances rich, tangy flavors, and baked to golden perfection, this dish is guaranteed to impress. The combination of fresh ingredients, an indulgent homemade sauce, and the perfect cheesy finish makes this recipe a centerpiece-worthy meal. Ideal for dinner parties or a cozy family feast, these roll ups come together in just over an hour and are as beautiful as they are delicious.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Ricotta cheese
- 4 cups Fresh spinach leaves
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Gorgonzola cheese
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the lasagna noodles in a large pot of salted boiling water until al dente, according to package instructions. Drain and lay flat on a clean kitchen towel to prevent sticking.
In a large mixing bowl, combine the ricotta cheese, spinach, Parmesan cheese, 1 cup of mozzarella, egg, salt, and pepper. Mix until well combined and set aside.
To prepare the Gorgonzola cream sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk, ensuring no lumps form. Cook, stirring frequently, until the sauce thickens, about 5 minutes.
Stir the gorgonzola cheese into the sauce and whisk until melted and smooth. Remove from heat and set aside.
Spread a thin layer of the Gorgonzola cream sauce over the bottom of the prepared baking dish.
To assemble the roll ups, spread 2-3 tablespoons of the ricotta mixture evenly over each lasagna noodle. Roll the noodle tightly from one end to the other.
Place each roll upright in the prepared baking dish, seam side down. Repeat with the remaining noodles and filling.
Pour the remaining Gorgonzola cream sauce over the roll ups, ensuring they are evenly covered. Sprinkle the remaining 1 cup of mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let rest for 10 minutes before serving. Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.5 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 725 mg | 56% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
