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Photo Credit: Elizabeth Newman

Lasagna Rolls


Lasagna Rolls



Prep Time

25 minutes

Cook Time

50 minutes




Giada De Laurentiis

Image of Lasagna Rolls



  • 2 tablespoons unsalted butter
  • 4 teaspoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Pinch ground nutmeg
  • Lasagna:

  • 1 15-ounce container whole milk ricotta cheese
  • 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1 cup plus 2 tablespoons grated Parmesan
  • 3 ounces thinly sliced prosciutto (chopped)
  • 1 large egg (beaten to blend)
  • 3/4 teaspoon salt (plus more for salting water)
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons olive oil
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella (about 4 ounces)


  1. For the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. 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. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  2. Preheat the oven to 450 degrees F.
  3. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  4. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  5. Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) 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 bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. 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. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
18 grams
15 grams
14 grams
Saturated Fat
8 grams
55 milligrams
593 milligrams
2 grams
4 grams
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4 reviews & comments

  • Author's avatar image
    Abbie Karic

    I made this for my husband. He absolutely loved it , as did I. It looked beautiful on the table. It was easier to make this than regular lasagna. I did have trouble with the lasagna noodles sticking although I did oil the water as directed. Not sure why this happened??? Next time will make extra lasagna noodles in the event of sticking. Great recipe. Happy I made it.

  • Author's avatar image
    Catherine Timmins

    I made this for my Family last week and everyone loved it. I would add a little more marinara sauce other than that it was delicious!!!

  • Author's avatar image
    Jeanne Pelletier

    I have made this so many times and every time my guests absolutely love it…Good job Giada!!❤️

  • Author's avatar image
    Barbara Perkins

    Outstanding recipe! More than enough for 2 people! I used shells instead of lasagna !

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