Lasagna is always a crowd pleaser. Layers of creamy, cheesy, pasta and sauce, cooked to melted perfection. In this recipe, classic lasagna gets an update by skipping the layers, and instead filling and rolling the lasagna sheets. Perfect for creating portions and easy serving for your next gathering.
This recipe uses three cheeses, ricotta, Parmesan, and mozzarella, folded together with chopped spinach, baked on a bed of creamy bechamel sauce, and topped with traditional marinara sauce. Perfect at a buffet table, or as a family supper served with seared chicken or Italian sausage links to accompany the lasagna rolls.
For the Bechamel Sauce
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- small pinch of fresh grated nutmeg
For the Lasagna Rolls
- 8 ounces whole milk ricotta cheese
- 5 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup, plus 3 tablespoons fresh grated Parmesan cheese
- 2 tablespoons beaten egg from 1 large egg
- 3/4 teaspoon salt, plus more for salting the pasta water
- 1/4 teaspoon white pepper
- 1 teaspoon Calabrian chilies in oil, optional but delicious
- 12 uncooked standard lasagna sheets
- 2 cups Carfagna’s Original pasta sauce, divided
- 1 cup shredded mozzarella cheese, about 4 ounces
- 2 tablespoons basil ribbons, cut from fresh basil leaves
- Olive oil for preparing the lasagna sheets
Make the Bechamel Sauce:
In a small saucepan, melt the butter over medium-low heat. Add in the flour, whisking for 3 minutes. Whisk in the milk, increasing the heat to medium-high, whisking until the sauce becomes thick, smooth and bubbly, about 5-6 minutes. Turn off the heat, whisk in the salt, pepper, and nutmeg. Set aside.
Make the Lasagna Rolls:
Follow the package directions to par-boil the lasagna sheets in salted water, boiling for half of the instructed time. The pasta should be just tender and still firm to bite. Remove the sheets from the water, placing in a single layer onto a parchment lined baking sheet, drizzled with olive oil to prevent the sheets from sticking. You will need to create 2-3 single layers to keep the sheets from sticking using parchment paper for each layer generously drizzling with olive oil. Set aside.
Preheat the oven to 450 degrees.
In a medium bowl, add the ricotta, spinach, 1 cup Parmesan, 2 tablespoons of beaten egg, salt, pepper, and Calabrian chilies (if using) stirring until just combined.
Coat a 9”x13” glass or ceramic baking dish with spray oil covering the bottom and the sides. Pour the bechamel sauce into the bottom of the baking dish. Set aside.
Lay out 4 lasagna sheets onto a clean work surface. Spread 3 scant tablespoons of the ricotta mixture evenly over each sheet. Starting at 1 end, roll each sheet like a jelly roll. Place the lasagna rolls into the prepared baking dish, seam-side down on top of the bechamel sauce leaving space in between each. Repeat with the remaining sheets and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 3 tablespoons of Parmesan over the lasagna rolls. Sprinkle evenly with the basil ribbons. Cover the baking dish tightly with foil. Bake in the heated oven for about 20 minutes. The cheese should be melted and the sauce bubbly. Remove the foil, continue baking for another 12-15 minutes until the top becomes golden brown. Remove from the oven, allow the lasagna rolls to rest for 10-12 minutes before serving. Heat the remaining marinara sauce to serve alongside the lasagna rolls.
Featured Market Ingredients
- Carfagna’s Olive Oil
- Carfagna’s Original Pasta Sauce
- Lasagna Dry Pasta Sheets
- Whole Milk Ricotta
- Parmesan Cheese
- Fresh Shredded Mozzarella Cheese
- Parmesan Cheese
- Fresh Basil Leaves