Lasagna Rolls

Yield: 1 serving
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  1. Lasagna Rolls
  2. Recipe courtesy Giada De Laurentiis

  3. Ingredients
  4. Sauce:
  5. 2 tablespoons unsalted butter
  6. 4 teaspoons all-purpose flour
  7. 1 1/4 cups whole milk
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon ground black pepper
  10. Pinch ground nutmeg

  11. Lasagna:

  12. 1 (15-ounce) container whole milk ricotta cheese
  13. 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
  14. 1 cup plus 2 tablespoons grated Parmesan
  15. 3 ounces thinly sliced prosciutto, chopped
  16. 1 large egg, beaten to blend
  17. 3/4 teaspoon salt, plus more for salting water
  18. 1/2 teaspoon freshly ground black pepper
  19. 1 to 2 tablespoons olive oil
  20. 12 uncooked lasagna noodles
  21. 2 cups marinara sauce
  22. 1 cup shredded mozzarella (about 4 ounces)
  23. Directions
  24. To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  25. Preheat the oven to 450 degrees F.
  26. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  27. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  28. Butter a 13-by-9-by-2- inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then 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, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
October 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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