Lasagna Roll Ups with Bechamel Sauce

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 3 cloves Garlic (minced)
• 500 grams Fresh Spinach (washed, stems removed)
• 1 teaspoon Sea Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 4 tablespoons All-Purpose Flour (sifted)
• 4 cups Whole Milk (room temperature)
• 0.25 teaspoon Ground Nutmeg
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 cups Mozzarella Cheese (shredded; block mozzarella works too)
• 1.5 cups Ricotta Cheese
• 1 large Egg (beaten)
• 9 pieces Lasagna Noodles (no‑boil or regular boiled according to package)

Instructions

1. Prepare Ingredients

   Mince the garlic, wash and drain the spinach, grate the Parmesan, shred the mozzarella, and beat the egg in a small bowl.

   Time: PT10M

2. Sauté Spinach with Garlic

   Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, then add the spinach. Cook, stirring, until wilted, about 3–4 minutes. Season with ½ tsp sea salt and ¼ tsp black pepper.

   Time: PT5M

3. Drain and Squeeze Spinach

   Transfer the cooked spinach to a colander, press with the back of a spoon or clean kitchen towel to squeeze out as much water as possible.

   Time: PT2M

4. Make Béchamel Sauce

   In a medium saucepan melt 4 tbsp butter over medium heat. Whisk in 4 tbsp flour and cook for 2 minutes, stirring constantly, until the mixture turns a light golden color. Gradually whisk in the 4 cups milk, a little at a time, until smooth. Bring to a gentle simmer and cook, stirring frequently, for 15 minutes until thickened. Season with ¼ tsp nutmeg, ½ tsp sea salt, and a pinch of black pepper.

   Time: PT18M

5. Prepare Ricotta‑Spinach Filling

   In a mixing bowl combine the ricotta, beaten egg, ½ cup grated Parmesan, 1 cup shredded mozzarella, the squeezed spinach, and a pinch of salt and pepper. Mix until evenly incorporated.

   Time: PT5M

6. Assemble the Lasagna

   Preheat the oven to 400°F. Spread a thin layer of béchamel on the bottom of the 9x13‑inch baking dish. Lay 3 lasagna noodles over the sauce. Spread half of the ricotta‑spinach mixture over the noodles, then sprinkle with ½ cup mozzarella. Repeat with another layer of noodles, the remaining ricotta mixture, and another ½ cup mozzarella. Top with the final 3 noodles, the remaining béchamel, and the remaining ¼ cup Parmesan.

   Time: PT10M

   Temperature: 400°F

7. Bake

   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the top is golden and the sauce is bubbling.

   Time: PT30M

   Temperature: 400°F

8. Rest and Serve

   Remove the lasagna from the oven and let it rest for 10 minutes before cutting. This allows the layers to set and makes slicing easier.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh Spinach: frozen chopped spinach (thawed)
• Instead of Sea Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Unsalted Butter: margarine, olive oil (2 tbsp)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Whole Milk: 2% milk, unsweetened almond milk (will change flavor)
• Instead of Ground Nutmeg: mace (a pinch)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: provolone, fontina
• Instead of Ricotta Cheese: cottage cheese (drained)
• Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Lasagna Noodles: gluten‑free lasagna sheets

Equipment Needed

• Large Sauté Pan
• Medium Saucepan
• Whisk
• Mixing Bowl
• 9x13‑inch Baking Dish
• Spatula
• Box Grater
• Measuring Cups and Spoons
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Sautéing the spinach without over‑cooking it.
• Making a lump‑free béchamel by whisking constantly.
• Draining and squeezing the spinach to avoid a watery lasagna.
• Baking uncovered for the final 10 minutes to achieve a golden crust.

Chef Tips from the Video

• Freshly grated nutmeg adds a subtle warmth to the béchamel.
• Use no‑boil lasagna sheets to save time and reduce the risk of over‑cooking pasta.
• A pinch of smoked paprika in the béchamel gives a gentle smoky depth.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly and refrigerate for up to 3 days.

Freezer: Wrap the baked lasagna in foil and a freezer‑safe bag; freeze for up to 2 months. Thaw overnight before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the lasagna up to the baking step, cover, and refrigerate for up to 24 hours before baking.
• Unbaked lasagna freezes well; wrap tightly and bake from frozen, adding 10‑15 minutes to the baking time.

Frequently Asked Questions