Lasagna Rollups with Bechamel Sauce
Transform your lasagna night with these irresistible Lasagna Rollups with Béchamel Sauce! This delicious twist on the classic Italian dish features tender lasagna noodles rolled up with a creamy ricotta, spinach, and mozzarella filling, then smothered in a luxurious homemade béchamel sauce. Topped with a golden, bubbly layer of Parmesan and mozzarella, these rollups are easy to serve and perfect for dinner parties or weeknight family meals. With a prep time of just 30 minutes and ingredients like fresh spinach and the warm, nutty notes of nutmeg in the béchamel, this recipe offers layers of flavor and texture in every bite. Perfectly portioned and baked to perfection, these lasagna rollups are a sophisticated yet comforting take on traditional baked pasta dishes. Serve with a crisp salad and garlic bread for the ultimate Italian-inspired feast!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 2 cups Fresh spinach, chopped
- 2 tablespoons Fresh parsley, chopped
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a medium bowl, combine ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, egg, chopped spinach, and parsley. Mix thoroughly and season with a pinch of salt and pepper. Set the filling aside.
To prepare the bechamel sauce, melt butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly pour in the milk, whisking continuously to avoid lumps. Cook the mixture for 5-6 minutes or until it thickens and coats the back of a spoon. Stir in nutmeg, 1/2 teaspoon salt, and black pepper. Remove from heat.
Lay each lasagna noodle flat on a clean surface. Spread about 2-3 tablespoons of the ricotta mixture evenly over the length of each noodle. Roll up each noodle tightly and place it seam-side down in the prepared baking dish.
Pour the bechamel sauce evenly over the lasagna rollups, ensuring each roll is coated. Sprinkle the remaining mozzarella and Parmesan cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
5385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.1 g | 295% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 974 mg | 324% | |
| Sodium | 6247 mg | 272% | |
| Total Carbohydrate | 605.0 g | 220% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 61.1 g | ||
| Protein | 266.1 g | 532% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 5720 mg | 440% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 3663 mg | 78% | |
*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.
