Lasagna Roll Ups with Béchamel Sauce

Hello Everybody! Today I am sharing with you my delicious Lasagna Roll Ups with Béchamel Sauce recipe! This white sauce version using béchamel sauce is a very tasty alternative to using tomato sauce and for those that are unable to eat tomatoes. Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Lasagna Roll Ups with Bechamel Sauce

Lasagna Roll Ups Ingredients:

  • 10 lasagne sheets
  • 1 lb. spinach
  • 4 oz. mozzarella, shredded
  • 1 lb. ricotta
  • 3 oz. parmigiana cheese, grated
  • 3 garlic cloves
  • 1 egg
  • salt and black pepper, to taste
  • 2 oz. olive oil

Béchamel Sauce Ingredients:

  • 1 cup all-purpose flour
  • 4 oz. butter
  • pinch of nutmeg
  • 4 cups whole milk
  • 2 oz. mozzarella, shredded
  • 2 oz. parmigiana cheese, grated
  • salt and black pepper, to taste

Preheat oven to 400°F.

Begin by cooking the lasagne sheets per the package instructions. Strain and set aside to fully cool down. To speed up the cool down time, briefly run under cold water and then strain and set aside.

Stuffing Instructions:

Drizzle the olive oil into a pan and fry the garlic cloves over a medium flame for about two minutes. Lower the flame and slowly start adding in handfuls of the spinach. Not all of the spinach fits at one time, so mix around until some are wilted down to allow more room to add more spinach.

Remove the garlic cloves and add a pinch of salt. Once all of the spinach is sautéed, strain and squeeze the excess oil out and set aside to cool off. Once cooled, chop the sauteed spinach so that it is easier to mix into the stuffing.

In a deep mixing bowl, add in the spinach, egg, ricotta, parmigiana cheese, mozzarella, and a pinch of sea salt and black pepper. Mix all together and scoop a couple of tablespoons onto each cooked lasagne sheet. Spread the stuffing over each sheet and then begin rolling the lasagna. If extra stuffing comes out when you are rolling, remove and add to a lasagne sheet that has fewer stuffing.

Béchamel Instructions:

Begin by melting the butter in a pot over a low flame. Slowly start to add in the flour while continuously whisking.

Once all of the flour has been mixed in, slowly start to add in the milk while continuously whisking in together to make sure it mixes evenly.

Once all of the milk has been added, stir in the nutmeg, black pepper and sea salt. Continue to cook over a low flame for about 8 minutes.

Remove from heat and stir in the parmigiana cheese and mozzarella cheese.

Spread 2 ladlefuls of the béchamel sauce over the bottom of a baking dish. Place the lasagna roll ups into the backing dish and then cover them in béchamel sauce.

Cook in the oven for about 30 minutes. Cover with aluminum foil if you do not want the top to brown. For some color, remove the foil and broil for 5 minutes. Serve and enjoy! Salute e cin cin!

Lasagna Roll Ups with Bechamel Sauce

Lasagna Roll Ups with Béchamel Sauce

Today I am sharing with you my delicious Lasagna Roll Ups with Béchamel Sauce recipe! This white sauce version using béchamel sauce is a very tasty alternative to using tomato sauce and for those that are unable to eat tomatoes.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: lasagna
Author: Pasquale Sciarappa

Ingredients

Lasagna Roll Ups Ingredients

  • 10 Lasagne Sheets
  • 1 lb Spinach
  • 4 oz Mozzarella shredded
  • 1 lb Ricotta
  • 3 oz Parmigiana Cheese grated
  • 3 Garlic Cloves
  • 1 Egg
  • Salt and Black Pepper to taste
  • 2 oz Olive Oil

Béchamel Sauce Ingredients

  • 1 cup All-purpose flour
  • 4 oz Butter
  • Pinch of Nutmeg
  • 4 cups Whole Milk
  • 2 oz Mozzarella shredded
  • 2 oz Parmigiana cheese shredded
  • Salt and Black Pepper to taste

Instructions

  • Preheat oven to 400°F.

Cooking the Lasagne sheets

  • Begin by cooking the lasagne sheets per the package instructions. Strain and set aside to fully cool down. To speed up the cool down time, briefly run under cold water and then strain and set aside.

Stuffing Instructions

  • Drizzle the olive oil into a pan and fry the garlic cloves over a medium flame for about two minutes. Lower the flame and slowly start adding in handfuls of the spinach. Not all of the spinach fits at one time, so mix around until some are wilted down to allow more room to add more spinach.
  • Remove the garlic cloves and add a pinch of salt. Once all of the spinach is sautéed, strain and squeeze the excess oil out and set aside to cool off. Once cooled, chop the sauteed spinach so that it is easier to mix into the stuffing.
  • In a deep mixing bowl, add in the spinach, egg, ricotta, parmigiana cheese, mozzarella, and a pinch of sea salt and black pepper. Mix all together and scoop a couple of tablespoons onto each cooked lasagne sheet. Spread the stuffing over each sheet and then begin rolling the lasagna. If extra stuffing comes out when you are rolling, remove and add to a lasagne sheet that has fewer stuffing.

Béchamel Instructions

  • Begin by melting the butter in a pot over a low flame. Slowly start to add in the flour while continuously whisking. 
  • Once all of the flour has been mixed in, slowly start to add in the milk while continuously whisking in together to make sure it mixes evenly. 
  • Once all of the milk has been added, stir in the nutmeg, black pepper and sea salt. Continue to cook over a low flame for about 8 minutes. 
  • Remove from heat and stir in the parmigiana cheese and mozzarella cheese. 
  • Spread 2 ladlefuls of the béchamel sauce over the bottom of a baking dish. Place the lasagna roll ups into the backing dish and then cover them in béchamel sauce.
  • Cook in the oven for about 30 minutes. Cover with aluminum foil if you do not want the top to brown. For some color, remove the foil and broil for 5 minutes. Serve and enjoy! Salute e cin cin!