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Spinach Lasagna Rolls in Creamy White Sauce

Spinach lasagna rolls with white sauce offer a refined yet straightforward twist on classic lasagna. Creamy ricotta and mozzarella are combined with tender baby spinach, then finished with a silky béchamel and a whisper of nutmeg.

Spinach lasagna rolls with white sauce in black baking dish.

Lasagna is one of my favorite dishes because of how adaptable it is—each region in Italy and every home cook seems to have their own take. In Liguria, for example, you might find ultra-thin pasta sheets layered with pesto. The Italian-American version many of us grew up with layers wide noodles with red sauce, ricotta, and ground meat. That hearty style often appeared at holiday tables like Easter and Thanksgiving.

However, the older, traditional version of lasagne often used a white béchamel sauce instead of tomato. This recipe revives that classic approach with a béchamel that complements spinach beautifully.

Grey plate with two pieces of lasagna rolls with white sauce.

What is béchamel?

Béchamel is a classic white sauce—one of the mother sauces in French cooking—though many food historians trace its roots to Italy, where it was called besciamella. It begins with a roux of butter and flour, then is finished with milk. For these rolls I add a touch of nutmeg, which brightens the flavor and pairs especially well with spinach.

How to make spinach lasagna rolls with creamy white sauce

  1. Cook lasagna sheets in a large pot of salted water until very al dente. Drain and immediately cool the sheets under cold running water or in an ice bath to stop the cooking. Lay the cooled sheets flat on parchment paper or clean kitchen towels.
  2. In a large pan, sauté the minced onion in olive oil over medium-low heat until soft, about 3–4 minutes. Add minced garlic and cook another 1–2 minutes until fragrant.
  3. Wash the spinach and add it to the pan with the onion and garlic, cover, and steam for 2–3 minutes until wilted. Transfer the spinach to a wire mesh strainer. When cool enough to handle, press firmly to remove as much liquid as possible.
  4. Chop the squeezed spinach on a cutting board and place it in a large bowl.
  5. To the spinach add the ricotta, two-thirds of the shredded mozzarella, grated Parmigiano-Reggiano, and salt. Taste and adjust seasoning, then stir in two beaten eggs. Set the filling aside.
  6. To prepare the béchamel, melt the butter in a saucepan over medium-low heat. Whisk in the flour gradually and cook for 2–3 minutes to form a smooth roux.
  7. Increase heat to medium-high and slowly whisk in the milk, taking care to smooth out any lumps. Bring the sauce to a gentle simmer, then reduce heat to medium-low and cook 7–10 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and season with nutmeg, salt, and pepper. Taste and adjust.
  8. Spread a thin layer of béchamel on the bottom of a 10×15-inch (or larger) baking dish. Spoon about 3–4 tablespoons of the spinach-ricotta mixture into the center of each lasagna sheet.
  9. Roll each sheet and place seam-side down in the prepared pan. Repeat until the filling is used, reserving any extra sheets.
  10. Pour the remaining béchamel over the rolls, leaving the ends exposed so they can crisp slightly. Sprinkle the remaining mozzarella over the top. Cover with foil, making sure it doesn’t touch the cheese, and bake at 400°F for 25 minutes. Remove the foil and broil for 1–2 minutes to brown the top, watching closely to avoid burning.
  11. Let rest 10 minutes before serving. Finish with additional grated Parmesan and a sprinkle of minced parsley for color.

Spinach Lasagna rolls with white sauce recipe process shot collage group number one.

When and what to serve with spinach lasagna rolls

These rolls are versatile enough to serve as either an appetizer or the main course. If they’re a first course, follow with a protein-forward dish like roasted chicken or steak. As a main, pair the rolls with a lighter side such as an Italian chopped salad or sautéed broccoli with garlic and oil to balance the richness.

Recipe process shot collage group number two.

Tips and notes

  • If your béchamel seems too thin, whisk in a small amount of flour and cook until it thickens. If it’s too thick, whisk in a little more milk and warm through.
  • Covering the pan first with parchment and then foil helps prevent sticking; if using foil alone, avoid letting it touch the cheese.
  • Watch carefully when broiling so the top browns without burning.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 6 months. Reheat in the oven at 350°F until warmed through or microwave single portions.

Recipe process shot collage group number three.

Ingredients (serves 6)

  • 1 pound lasagna pasta
  • 1 pound baby spinach
  • 2 cloves garlic, minced
  • 1/2 cup onion, minced
  • 1/2 pound mozzarella, shredded (reserve two-thirds for filling and the rest for topping)
  • 1 pound ricotta, drained
  • 1 cup Parmigiano-Reggiano, grated
  • 2 large eggs, beaten
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil

For the béchamel

  • 8 tablespoons all-purpose flour
  • 6 tablespoons butter
  • 4 cups whole milk
  • 1/4 teaspoon nutmeg, plus more to taste
  • 1 1/2 teaspoons kosher salt

Cut piece of spinach lasagna roll up being held in fork.

Nutrition (approximate per serving)

Calories: 730 kcal | Carbohydrates: 63.1 g | Protein: 35.7 g | Fat: 38.9 g | Saturated Fat: 19.6 g | Cholesterol: 213 mg | Sodium: 1232 mg | Fiber: 4.5 g

Nutrition values are estimates and meant as a guideline.