Lasagna Rolls

Lasagna Rolls

I have made these a few times now and I always love them. They're a little fiddley (try not to be put off by the number of ingredients and steps!) but perfect for one of those days that you just like being in the kitchen. They are also chock full of spinach, which I like to think balances out the quantity of cheese. Once I'm back at work, I think these will be a staple that I can make on a lazy Sunday afternoon and then have prepared for the week ahead to pop into the oven for dinner.


  • When making these, I also tried my hand at making marinara sauce, which I think went quite well. Now that I've used it as a base, I'm more confident to experiment and squeeze some more veggies into this meal.
  • Lasagna Rolls
  • Ingredients
  • White Sauce:
  • 2 tbsp butter
  • 4 tsp flour
  • 1 1/4 cups whole milk (I used a combination of skim and 10% cream)
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • pinch nutmeg
  • Lasagna:
  • 1 15 oz container ricotta cheese
  • 1 10 oz package frozen chopped spinach, thawed and squeezed dry
  • 1 cup grated parmesan cheese
  • 1 large egg, beaten
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 6 cooked lasagna noodles*
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella

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