Back to Lasagna Spinach Roll Ups

Print Options

Lasagna Spinach Roll Ups Recipe

Lasagna Spinach Roll Ups Recipe

With five kinds of cheese, these pasta roll-ups are so flavorful. Keep them in mind when you want an impressive main course for special guests.—Mary Jane Jones, Williamstown, West Virginia
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing YIELD:10 servings


  • 10 uncooked lasagna noodles
  • 1 package (8 ounces) cream cheese, softened
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • SAUCE:
  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese


  • 1. Cook lasagna noodles according to package directions; drain. In a large bowl, beat cream cheese until smooth. Stir in the spinach, ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread 1/2 cup cheese mixture over each noodle; carefully roll up.
  • 2. For sauce, in a large saucepan, melt butter over medium heat. Whisk in the flour, pepper and salt until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
  • 3. Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut lasagna roll-ups in half widthwise; place cut side down in dish. Top with remaining sauce; sprinkle with Gruyere and Parmesan.
  • 4. Cover and bake at 350° for 20-25 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 10 servings.

Nutritional Facts

2 roll-ups equals 496 calories, 34 g fat (21 g saturated fat), 114 mg cholesterol, 816 mg sodium, 26 g carbohydrate, 3 g fiber, 24 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.