Ingredients
For the Spinach Filling
10–12 lasagna noodles
10 oz (280 g) fresh spinach, or 8 oz frozen spinach, thawed and well drained
15 oz (425 g) ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 cloves garlic, finely minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
2 tablespoons fresh parsley, finely chopped
For the Creamy Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Italian seasoning
For the Topping
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon melted butter
A little Italian seasoning
Fresh parsley for garnish
Instructions
- Prepare the Spinach
If using fresh spinach, sauté it in a large skillet over medium heat for 2–3 minutes until wilted.
Allow it to cool slightly, then squeeze out as much excess liquid as possible.
If using frozen spinach, thaw completely and squeeze it very well. Removing the extra moisture is important so the filling doesn’t become watery.
Finely chop the spinach and set it aside. - Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Cook the lasagna noodles according to the package directions until they are just tender. Do not overcook them because they will continue cooking in the oven.
Drain the noodles and carefully lay them flat on a lightly greased baking sheet so they don’t stick together. - Make the Spinach-Ricotta Filling
In a large bowl, combine the ricotta, chopped spinach, mozzarella, Parmesan, egg, minced garlic, salt, black pepper, Italian seasoning, red pepper flakes, and parsley.
Mix everything until smooth and evenly combined.
The filling should be creamy but thick enough to spread easily over the noodles. - Make the Creamy Parmesan Sauce
Melt the butter in a saucepan over medium heat.
Add the flour and whisk continuously for about 1 minute.
Slowly pour in the milk while whisking constantly to prevent lumps.
Add the heavy cream, Parmesan cheese, garlic powder, salt, black pepper, and Italian seasoning.
Cook for 3–5 minutes, stirring frequently, until the sauce becomes smooth and creamy.
Do not let it become too thick because it will continue to thicken while baking. - Assemble the Roll-Ups
Spread a thin layer of the creamy sauce across the bottom of a large baking dish.
Place one lasagna noodle on a clean surface.
Spread a generous layer of the spinach and ricotta mixture evenly over the noodle.
Carefully roll the noodle from one end to the other to create a compact roll.
Place the roll seam-side down in the baking dish.
Repeat with the remaining noodles and filling.
Pour the remaining creamy sauce over the top, making sure the pasta is well covered. - Add the Cheese
Sprinkle the shredded mozzarella evenly over the entire surface.
Add the grated Parmesan on top.
For an especially beautiful golden crust, lightly brush the top with a little melted butter and sprinkle with a small amount of Italian seasoning. - Bake
Preheat the oven to 375°F (190°C).
Cover the baking dish loosely with aluminum foil and bake for approximately 25 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is completely melted and beautifully golden brown.
For an extra-crispy top, place the dish under the broiler for 1–2 minutes, watching it carefully so the cheese doesn’t burn. - Rest and Serve
Remove the dish from the oven and let it rest for 5–10 minutes.
This allows the creamy filling and sauce to settle and makes the portions easier to serve.
Carefully lift one roll-up with a spatula or large serving spoon and place it on a plate.
Garnish with freshly chopped parsley and a little Parmesan cheese.
Serving Suggestion
Serve these creamy spinach lasagna roll-ups hot with a fresh green salad, roasted vegetables, or warm garlic bread.
The result should have a beautifully browned, crispy cheese topping, creamy spinach-and-ricotta filling, tender pasta, and a rich Parmesan sauce—perfect for a comforting family dinner or an impressive food reel.