Lasagna Roll Ups
This is comfort food in its truest form! Giada’s Lasagna Roll Ups are thick & hearty, made with a flavorful ricotta-based filling that includes spinach, prosciutto and parmesan. They are then topped with marinara and mozzarella and baked in a rich cream sauce. One of my family’s all-time favorite Italian dishes is sure to be one of yours too!
Before it’s all things spring, I have to share with you one of my family’s favorite comfort food dishes. I know cozy dishes like this will start to get a little less popular soon, however, I’ll be making this for my family all year round.
My mom discovered this recipe for lasagna rolls, years ago, in one of Giada’s (from Food Network) cookbooks. The whole family went crazy for them. In fact, my sister still requests them for her birthday dinner every year. This is truly the BEST lasagna roll ups recipe, you’re going to love how flavorful it is with the creamiest filling ever. Simply irresistible!
Serve it warm with my go-to Italian salad and a side of garlic bread. Let’s dig in!
It might look like a long list of ingredients, but I’m sure you already have most of them in your kitchen. Here’s what you’ll need:
- Cream sauce. For a perfectly rich cream sauce, we’re combining butter, flour, milk, salt, pepper and nutmeg.
- Cheese. This recipe uses plenty of cheese – ricotta is the base of the filling along with parmesan, and then mozzarella for topping the rolls.
- Spinach. Frozen spinach works well in this recipe. Be sure to squeeze all the excess water from the spinach. This will prevent your lasagna rolls from getting watery as they bake.
- Prosciutto. Adds a saltiness that pairs really nicely with the cheese. So tasty!
- Lasagna noodles. You’ll definitely want to make sure and buy the type of noodles that need to be boiled.
- Marinara sauce. Use homemade marinara, if you’d like, but I find that my favorite store-bought brands are almost just as delicious and save lots of time and hassle. My favorite brands are Rao’s or Organico Bello – both are available at Target, Kroger and Amazon.
The above list is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Lasagna Rolls
These are so good and easy to serve, but there are a few steps and some time involved to mix everything together and roll these babies up. Here’s a quick summary:
Please see the recipe card for the full, printable recipe with all of the details.
- Make the cream sauce. Melt butter over medium-low heat. Whisk in the flour for a few minutes. Then, add the milk, increase heat to medium-high and continue to whisk until the sauce thickens. Remove from heat and stir in seasonings. Set aside.
- Make the filling. In a medium bowl, combine the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper until fully combined. Set aside.
- Cook the noodles. Boil the noodles with 1 tablespoon oil and according to package instructions in salted water until al-dente (do not over-cook). We use about 3 tablespoons salt for a large pot of water.
- Fill & roll up noodles. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Spoon about 3 tablespoons of ricotta mixture onto each lasagna noodle and roll.
- Assemble & bake. Pour cream sauce on the bottom of a greased 9×13″ baking pan. Lay the filled lasagna roll ups seam side down, without touching, atop the cream sauce in the casserole dish. Top with marinara and sprinkle the mozzarella and remaining Parmesan cheese over the rolls. Cover with foil and 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.
- Serve. Once cooked, let the dish stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a small saucepan over medium heat until hot, and serve alongside. If you’d like garnish with fresh parsley or fresh basil and enjoy!
Tips for Recipe Success
- Whole milk & ricotta. For the best flavor, I recommend using whole milk for the cream sauce and whole milk ricotta and mozzarella cheese in the filling. That being said, if you’re looking to save a few calories, you can substitute in the part skim versions.
- Shred your own cheese. Use freshly grated mozzarella and parmesan cheese, not a bag of pre-shredded cheese. The bagged shredded cheese from the grocery store often contains anti-caking agents and does not melt smoothly. It also doesn’t seem to be as flavorful.
- Use room temp ricotta. The ricotta mixture is easiest to combine with room temperature ingredients, so I suggest letting the container of ricotta and the egg sit out a bit to come to room temp.
- Cooking noodles. It’s a good idea to cook 2 to 3 extra noodles, as some may break while boiling. You’ll also want to stir them occasionally, while boiling, to keep them from sticking together. You can also run some cold water over the noodles after draining them to help keep them separated.
Frequently Asked Questions
Can I make this vegetarian?
Yes, for vegetarian lasagna roll ups, simply leave the prosciutto out of the dish. It will still be delicious!
Can I make this gluten free?
It’s easy to make most any pasta dish gluten free! Simply buy gluten free lasagna noodles.
Can I make this recipe ahead of time?
Yes! Lasagna rolls are great to prepare in advance, which makes this recipe perfect for meal-prepping for the week or for special occasions. You can assemble them up to 8 hours before you plan to bake them. Store the dish, tightly wrapped, in the fridge. It may be necessary to add 5 to 10 minutes onto the cook time, since the rolls will be going into the oven cold, instead of warm.
Can you freeze lasagna rolls?
Yes! Lasagna roll ups are very freezer-friendly, as they are in individual portions. Just individually package the lasagna rolls and store them in a freezer-safe airtight container. Frozen rolls will stay good for 3 months. I like to label the container with the date, so I remember when they went into the freezer.
To thaw and re-heat. Let the rolls thaw in the refrigerator for 24 hours or at room temperature until thawed. Microwave for 3-5 minutes or warm them in the oven at 350ºF for 10-15 minutes.
Place any leftover lasagna roll ups in an airtight container in the refrigerator for up to 4 to 5 days. Reheat either in the oven or in the microwave until warm.
More Pasta Recipes
Looking for some new pasta recipes? Give these family favs a try:
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Lasagna Roll Ups
- 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
- 1 15- ounce container 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
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- To make the sauce, melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 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. Remove from heat and stir in the salt, pepper and nutmeg. Set aside.
- In a medium bowl, stir the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper until fully combined. Set aside.
- To cook the noodles, add a tablespoon 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.
- Spray a 13x9x2-inch glass baking dish with nonstick cooking spray. Pour the cream sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) 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 cream 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 small saucepan over medium heat until hot, and serve alongside.
Did you make this recipe?
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