Lasagna Rolls
I first made these lasagna rolls on a hectic weeknight when a full lasagna felt like too much work. The result — tender rolled noodles filled with ricotta, spinach and prosciutto, a silky béchamel underneath and browned mozzarella on top — felt special without fuss. It’s a great weeknight upgrade, a make-ahead casserole for guests, and a forgiving recipe for cooks who want the lasagna experience without slicing into a giant pan.
What makes this recipe special
Lasagna rolls give you all the comforting layers of a classic lasagna but in perfectly portioned, elegant bundles. They’re faster to assemble than a layered lasagna, reheat beautifully, and are easier to serve to a crowd. Use them when you want something impressive for a family dinner, a potluck, or a weekend where leftovers are welcome.
“A comforting, elegant weeknight dinner that looks like you cooked all day — yet comes together fast.”
If you like flavor-forward variations, try pairing this with our beef and veggie lasagna for a heartier menu option.
The cooking process explained
Before you start: this recipe has three main steps — make the béchamel, mix the ricotta-spinach filling, and roll the noodles before baking. The béchamel creates a creamy bed so rolls won’t stick; the ricotta mixture is savory and holds together with a beaten egg; and a short covered bake finishes the rolls gently, followed by uncovering to brown the cheese.
What to expect in order:
- Make a quick, silky béchamel (butter → flour → milk → season).
- Stir together ricotta, spinach, Parmesan, prosciutto and egg.
- Boil lasagna noodles until al dente, cool and lay flat.
- Spread filling, roll each noodle, nest rolls in the béchamel.
- Top with marinara and shredded cheeses, cover and bake, then brown.
What you’ll need
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt (for béchamel)
- 1/8 teaspoon ground black pepper (for béchamel)
- Pinch ground nutmeg
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan, divided
- 3 ounces thinly sliced prosciutto, chopped (substitute cooked pancetta or omit for vegetarian)
- 1 large egg, beaten to blend
- 3/4 teaspoon salt (for ricotta mixture)
- 1/2 teaspoon freshly ground black pepper (for ricotta mixture)
- 1 to 2 tablespoons olive oil (for pasta water)
- 12 uncooked lasagna noodles
- 2 cups marinara sauce, divided
- 1 cup shredded mozzarella (about 4 ounces)
Notes and substitutions inline:
- For a vegetarian version, omit the prosciutto and increase the Parmesan by 1–2 tablespoons or add sautéed mushrooms for umami.
- Whole milk ricotta gives the creamiest texture; low-fat ricotta will be drier — add a splash of milk if needed.
- Store-bought marinara is fine; for deeper flavor, use a chunky homemade sauce.
Step-by-step instructions
- Make the béchamel. Melt butter in a medium heavy saucepan over medium-low heat. Add flour and whisk continuously for 3 minutes to cook the raw flour taste. Slowly whisk in the milk. Turn heat to medium-high and whisk until the sauce simmers and thickens, about 3 minutes. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper and a pinch of nutmeg. Remove from heat and set aside.
- Preheat the oven to 450°F (232°C).
- Make the ricotta filling. In a medium bowl, combine ricotta, drained spinach, 1 cup Parmesan, chopped prosciutto, beaten egg, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir until evenly mixed. Taste and adjust seasoning.
- Cook the noodles. Bring a large pot of salted water to a boil. Add 1–2 tablespoons olive oil and the lasagna noodles. Boil until just tender but still firm to the bite (al dente). Drain and spread noodles in a single layer on a baking sheet so they don’t stick.
- Prepare the baking dish. Butter a 13x9x2-inch glass baking dish. Pour the béchamel into the bottom and spread it into an even layer.
- Assemble the rolls. Lay one noodle at a time on your work surface. Spoon about 3 tablespoons of the ricotta mixture near one short end and spread into a thin strip about 1–2 inches wide. Roll the noodle from that short end into a tight log. Place each roll seam-side down on the béchamel in the dish. Repeat until you have 12 rolls.
- Add sauce and cheese. Spoon 1 cup of marinara evenly over the rolls. Sprinkle the mozzarella and the remaining 2 tablespoons Parmesan on top. Cover the dish tightly with foil.
- Bake. Bake covered for about 20 minutes, until the rolls are heated through and the sauce bubbles around the edges. Remove the foil and bake another 15 minutes until the top is golden and the cheese is bubbly. Let the dish rest for 10 minutes before serving.
Best ways to enjoy it
Serve one or two rolls per person depending on appetite. Pair with:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Garlic-roasted broccoli or sautéed green beans for color and texture.
- Crusty bread or grilled polenta slices for soaking up sauce.
For a themed dinner, offer a light antipasto and finish with a simple gelato. If you want vegetarian sides, see our veggie lasagna variations for complementary flavors.
Storage and reheating tips
- Refrigerator: Store leftover rolls in an airtight container for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through, or microwave single servings for 1–2 minutes.
- Freezing: Assemble rolls in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Bake from frozen: remove plastic, keep foil, bake covered at 375°F for ~40–50 minutes, then uncover and bake 10–15 minutes more to brown.
- Food safety: Cool leftovers quickly and refrigerate within 2 hours. Reheat to an internal temperature of 165°F.
Pro chef tips
- Keep the filling thin. Thick globs will make rolling hard and the roll uneven. Spread the filling in a 1–2-inch strip.
- Prevent sticking by laying cooked noodles on a baking sheet in a single layer and don’t stack them.
- Make the béchamel smooth by adding cold milk slowly while whisking; this prevents lumps. If lumps form, whisk vigorously off the heat or pass the sauce through a fine sieve.
- Salt carefully: both béchamel and the ricotta filling are seasoned. Taste the filling before adding the final salt.
- For perfectly browned tops, switch to broil for 1–2 minutes at the end, watching closely so the cheese doesn’t burn.
Creative twists
- Swap meats: Replace prosciutto with crumbled cooked Italian sausage or chopped cooked pancetta.
- Different cheeses: Stir a handful of shredded fontina or provolone into the filling for meltier texture.
- Vegan version: Use firm tofu blended with nutritional yeast and lemon instead of ricotta, omit béchamel or make a cashew-based béchamel, and use vegan cheese.
- Swap greens: Use fresh spinach — quickly sautéed and squeezed dry — or sub in sautéed chard or kale for sturdier flavor.
Your questions answered
Q: Can I assemble these ahead of time?
A: Yes — assemble, cover tightly, and refrigerate for up to 24 hours before baking. If freezing, follow the freezer instructions above and add extra bake time.
Q: Can I use no-boil lasagna noodles?
A: You can, but results vary. If using no-boil noodles, soak them briefly in hot water so they’re pliable, and use slightly more sauce so the pasta hydrates while baking.
Q: How many rolls per person?
A: Plan on 1–2 rolls per adult as a main course. For sides or a buffet, 1 roll with sides is usually enough.
Q: I don’t like prosciutto — what’s a good substitute?
A: Cooked pancetta, crumbled cooked sausage, sautéed mushrooms, or extra Parmesan all work well.
Conclusion
These lasagna rolls are an elegant, manageable way to get classic lasagna flavors with less fuss and better portions. If you want a make-ahead approach with similar convenience, see the Lasagna Roll-Ups Recipe (Make-Ahead Friendly) | The Kitchn for tips on prepping ahead. For another reliable roll-up version with helpful variations, check out Lasagna Roll Ups – The Cozy Cook.
Lasagna Rolls
Ingredients
Method
- Make the béchamel. Melt butter in a medium heavy saucepan over medium-low heat. Add flour and whisk continuously for 3 minutes to cook the raw flour taste. Slowly whisk in the milk. Turn heat to medium-high and whisk until the sauce simmers and thickens, about 3 minutes. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper and a pinch of nutmeg. Remove from heat and set aside.
- Preheat the oven to 450°F (232°C).
- Make the ricotta filling. In a medium bowl, combine ricotta, drained spinach, 1 cup Parmesan, chopped prosciutto, beaten egg, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir until evenly mixed. Taste and adjust seasoning.
- Cook the noodles. Bring a large pot of salted water to a boil. Add 1–2 tablespoons olive oil and the lasagna noodles. Boil until just tender but still firm to the bite (al dente). Drain and spread noodles in a single layer on a baking sheet so they don’t stick.
- Prepare the baking dish. Butter a 13x9x2-inch glass baking dish. Pour the béchamel into the bottom and spread it into an even layer.
- Lay one noodle at a time on your work surface. Spoon about 3 tablespoons of the ricotta mixture near one short end and spread into a thin strip about 1–2 inches wide. Roll the noodle from that short end into a tight log. Place each roll seam-side down on the béchamel in the dish. Repeat until you have 12 rolls.
- Spoon 1 cup of marinara evenly over the rolls. Sprinkle the mozzarella and the remaining 2 tablespoons Parmesan on top. Cover the dish tightly with foil.
- Bake covered for about 20 minutes, until the rolls are heated through and the sauce bubbles around the edges. Remove the foil and bake another 15 minutes until the top is golden and the cheese is bubbly. Let the dish rest for 10 minutes before serving.
