These lasagna rolls have a creamy bechamel that coats the bottom layer of the dish, with a hearty marinara on top.

There are two key features in these Lasagna Rolls, a recipe by Giada de Laurentiis, that I love.

Easy Lasagna Rolls Recipe

First, as the name suggests, the lasagna noodles are rolled making serving individual portions much easier (see picture below). Second, there are two sauces utilized. A creamy bechamel coats the bottom layer of the dish, with a hearty marinara on top.

Easy Lasagna Rolls Recipe

Easy Lasagna Rolls Recipe

Lasagna Rolls

Yield: 12 lasagna rolls
These lasagna rolls have a creamy bechamel that coats the bottom layer of the dish, with a hearty marinara on top.
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Ingredients

  • Note: I omitted the spinach and added a bit of fresh basil. You get less filling this way but it worked for my picky husband.

Sauce:

  • 2 tablespoons unsalted butter
  • 4 teaspoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Pinch ground nutmeg

Lasagna:

  • 1 15-ounce container whole milk ricotta cheese
  • 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1 cup plus 2 tablespoons grated Parmesan
  • 3 ounces thinly sliced prosciutto chopped
  • 1 large egg beaten to blend
  • 3/4 teaspoon salt plus more for salting water
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons olive oil
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella about 4 ounces

Instructions 

  • 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.
  • Preheat the oven to 450 degrees F. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • 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.
  • 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.