Lasagna Roll-Ups

These lasagna roll-ups are my family's favorite! Spinach, bacon and ricotta rolled up into lasagna noodles and topped with sauce and cheese! So easy!

Course Mains & Entrees

Cuisine Italian

Keyword bacon, bechamel, lasagna, marinara, parmesan, ricotta, roll-ups, spinach

Prep Time 40

Cook Time 35

Additional Time 5

Total Time 1 20

Servings servings

Calories 417

Author Laurie McNamara

Equipment

Ingredients

FOR THE BÉCHAMEL SAUCE:

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1¼ cups whole milk
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 pinch ground nutmeg

FOR THE LASAGNA ROLL UPS:

16 ounces whole milk ricotta cheese
10 ounces frozen chopped spinach thawed and squeezed dry
3/4 cup grated Parmesan cheese divided
8 slices applewood bacon cooked until crispy and roughly chopped
1 large egg beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
16 ounces lasagna noodles
3 cups marinara sauce try this recipe or the one from my cookbook
8 ounce freshly grated mozzarella cheese
2 tablespoons grated Parmesan cheese

US Customary - Metric

Instructions

TO MAKE THE BÉCHAMEL:

Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes or until a nice golden color.
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.
Stir in the salt, pepper, and nutmeg into the béchamel sauce.
Pour the béchamel into your lasagna pan and spread with a rubber spatula, then set aside.

MAKE THE LASAGNA ROLL UPS:

Preheat the oven to 450℉ (or 230℃).
Mix the ricotta, spinach, 3/4 cup Parmesan, bacon, egg, salt, and pepper in a medium bowl to blend.
Meanwhile bring a large pot of salted water to a boil. Add the noodles, cooking until just tender but still firm to bite, about 8 minutes. Drain then arrange the noodles in a single layer on a few silpat lined sheet pans.
Spread out about 3 tablespoons 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 béchamel sauce in the dish. Top with the sauce and then with the fresh mozzarella and remaining 2 tablespoons of Parmesan.
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.

Notes

FOR FREEZING:

Assemble the lasagna rolls directed prior to baking. Wrap and cover properly the unbaked lasagna and freeze. To reheat: Pull the lasagna out of the freezer and place in your fridge the evening before you want to bake it, so it has a chance to thaw. Then bake as directed in the recipe instructions. It may or may not need a few extra minutes in the oven. *I would bake with the aluminum foil covering until the lasagna is warm throughout.

Nutrition