Spinach Lasagna Roll-Ups
These creamy and delicious spinach lasagna roll-ups are made with sauteed spinach and mushrooms and covered with a creamy white sauce.
Servings: 12 rolls
Ingredients
Lasagna roll-ups
- 1 box lasagna noodles cooked according to box directions adding 2 teaspoon of salt to the water.
- 2 tablespoon olive oil for frying the veggies
- 1 8oz pack of sliced mushrooms mushrooms of choice
- 4 cups spinach leaves
- 2 large garlic cloves
- 15 oz ricotta cheese seasoned with 1 teaspoon of each salt, pepper, and garlic powder
- 8 oz Shredded Mozzarella Cheese divided
- 8 oz Grated Parmesan cheese divided
Bechamel Sauce
- 5 tablespoon real butter
- ¼ cup unbleached flour
- 2 cups whole milk
- ½ teaspoon of each salt and pepper
- couple dashes nutmeg
- ½ cup Shredded Mozzarella Cheese
- ¼ cup shredded parmesan cheese
Instructions
- Preheat your oven to 375.
- Cook lasagna noodles according to package directions adding 2 teaspoons of salt to the water. Make sure not to overcook because noodles will continue to cook while they are baking. Strain and set aside. I like to lay them out on a cookie sheet so they don't stick together.
- While lasagna is cooking, in a large skillet with olive oil fry sliced mushrooms until tender. Season with salt and pepper. Add in the spinach leaves and lastly the garlic and season again with salt and pepper. Cook until tender. Set aside to allow to cool.
- In a medium bowl mix together the ricotta cheese, 1 teaspoon of each salt, pepper, and garlic powder. Stir in 1 cup of shredded mozzarella and ½ cup of parmesan.
- Stir the spinach and mushroom mix in the ricotta mixture and set aside while you make the bechamel sauce.
Bechamel Sauce
- In a medium saucepan melt butter.
- Whisk in the flour and cook on medium-low heat for about 2 minutes to cook out the taste of the flour.
- Slowly add in the milk whisking the entire time to avoid lumps.
- Continue to stir until bubbly and thick like a cheese sauce would be (about 8-10 minutes)
- Add in spices and ½ cup of mozzarella and ¼ cup of parmesan.
- Whisk until the cheese is melted and turn off the heat.
Assembly
- Lightly coat the bottom of a baking dish with a layer of the bechamel sauce.
- Lay the lasagna flat on a cutting board or cookie sheet.
- Spread the ricotta mixture evenly over the length of the lasagna noodle. Continue to do this with all the noodles until you run out. (This made 12 for me)
- Start at one end and roll the lasagna noodles up then place them seam down in the baking dish.
- Once you have finished this, spoon a layer of the bechamel sauce over the lasagna roll-ups. You may not use all the sauce. If you have extra you can serve the roll-ups with a drizzle of sauce.
- Sprinkle with a layer of mozzarella and parmesan cheese.
- Bake in the oven for about 25 minutes or until it is lightly browned on top.
- Serve with an extra drizzle of bechamel, fresh parsley, or red pepper flakes.