Creamy Spinach Lasagna Roll Ups with Bechamel Sauce
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- Опубликовано: 19 сен 2024
- These Lasagna Roll Ups with spinach, ricotta, mozzarella, and Parmigiano Reggiano are the best! They are topped with a creamy bechamel sauce with a hint of nutmeg. The white sauce (bechamel) is so delicious and so easy to make! It’s the perfect changeup to red sauce and really makes this dish special. I hope you enjoy these spinach lasagna roll ups!
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LASAGNA ROLL UPS WHITE SAUCE INGREDIENTS
For the roll-ups
1 box lasagne sheets - used Dececco
1 lb baby spinach
2 cloves garlic - minced
½ cup onion - minced
½ pound mozzarella - grated
1 lb ricotta - drained overnight
1 cup Parmigiano Reggiano cheese - grated
2 eggs
Salt and Black Pepper to taste
3 tablespoons olive oil
For the Bechamel sauce
8 tablespoons flour
6 tablespoons unsalted butter
4 cups whole milk
Pinch of nutmeg - taste test and add slowly
2 teaspoons kosher salt - divided
½ teaspoon black pepper
INSTRUCTIONS
1. Cook lasagne sheets to very al dente (about 2-3 minutes less than package instructions) and run under cold water or shock in an ice bath. Lay the sheets flat on parchment paper or clean kitchen towels.
2. Saute the onion in 3 tablespoons of olive oil over medium-low heat in a large pan. Once the onion turns soft (about 3-4 minutes) add in the garlic and cook for 2 minutes more until fragrant.
3. Run the spinach under cold water to clean and place in the pan to steam. Cover and let cook until wilted (2-3 minutes). Strain the spinach in a wire mesh strainer. When cool enough to touch press the spinach into the strainer to remove as much water as possible.
4. Add the spinach into a large bowl with the ricotta cheese. Mix in ⅔’s of the grated mozzarella and season with 1 teaspoon of kosher salt. Taste test and if required add a bit more salt. When satisfied with the taste add 2 beaten eggs and mix into the ricotta and spinach mixture. Set aside.
5. To make the bechamel sauce heat the butter in a saucepan over medium low heat. Once melted add in the flour a bit at a time and whisk for 90 seconds to incorporate all the flour into the butter.
6. Slowly add the milk into the pan and continue whisking to remove any lumps. The bechamel sauce will take about 7-10 minutes to thicken. When the sauce coats the back of a spoon turn off the heat and add in the nutmeg, salt, and pepper. Taste test the sauce and add more seasoning if desired.
7. Place a thin layer of the bechamel sauce into the bottom of a 10 by 15 or larger baking pan.
8. Spoon roughly 3-4 tablespoons of the spinach into the middle of each lasagne sheet. Roll the lasagne and place them seam side down into the baking pan. Continue process working until all of the spinach has been used up. there might be leftover lasagne sheets
9. Pour the remaining bechamel sauce onto the top of the roll-ups leaving the ends exposed to crisp up a bit. Sprinkle the remaining mozzarella cheese on top.
10. Cover with foil (make sure the foil doesn't touch the sauce and cheese) and cook the roll-ups at 400f for 25 minutes. Remove the foil and broil for the last 2 minutes of cooking to get some color on top. WATCH CAREFULLY TO NOT BURN. Serve with more parmesan cheese and a sprinkle of fresh minced parsley for garnish. Enjoy!
NOTES
- If the bechamel is too thin add whisk in a bit more flour and continue to cook until thickened. If too thick whisk in a bit more milk and cook for a few minutes more.
- When broiling at the end, make sure to watch carefully the whole time.
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I love classic lasagna, but this one is so good! My kids keep asking me to make this again. If you haven't seen my Italian-American Lasagna with meat sauce recipe it's right here. studio.ruclips.net/user/videofrNYXqnKG3o/edit
This looks amazing, and I’m betting it tastes even better! It’s the Italian equivalent to spinach cheese enchiladas. lol
100%. Any stuffed pasta or of course enchiladas I'm down for.
I love you cooking all the way from Las Vegas NV!
Another great dish. Looking forward to trying this.
Thank you Nancy!
Awesome Spinach Roll Lasagna with béchamel sauce!✅
Wow this looks lovely and a great tasty feast ! Ayla and Dad
Thank you!
Really like the steps on how to prepare the ingredients. Food is so good.
This recipe has way to low of views for such a banging dish
We are making this for the second time in 2 weeks. Delicious recipe.
you are the best!!!!!!!!
Wow I love 🫶🫶🫶🫶spinach lasagna 👀 looks delish 😋😋😋😋😋😋😋😋😋and I know it taste better than it looks great job✌️
Thank you for sharing this recipe!
This was easy. Thank you for sharing !
These look delicious! I'm going to have to try them out. 😊
Dude I love your videos. More vegetarian stuff for sure!
Do you make your own ricotta? I do because I can’t find a good store bought ricotta. Making your own takes more work, but for me it was worth it to decide to do that. Once I switched to homemade I couldn’t eat the store bought because it wasn’t the same
Personally I like Polly-O over all the other brands. Here in New York it's the predominant brand you'll find in supermarkets. I do make ricotta occasionally. I plan to make a video on homemade ricotta along with a couple easy recipes to use it with.
@@SipandFeast Looking forward to a making ricotta video.
@@SipandFeast In Michigan and Midwest we have Micellis out of Cleveland - but I've found that the brands that use whole milk, and hv few ingred like vinegar or lemon juice are best.
FYI; Poly-o is available here in Rhode Island, good stuff
Looks friggin amazing!!😮😋 Definitely got to try this!!👌Btw I just tried your butter tomato pasta just yesterday and it was delicious and an absolute hit with my family😊!! Thank you!! 🌼🌼🌼
Mouth watering 😋
Looks good, sniping this, do you think it can be frozen?
Love the Chanel 👍👏
Thank you man!
Great video. I had followed a video from someone else and I made this recipe yesterday. What a disaster! Mind you, I watched the video several times to get the whole jest of things prior to actually making it. The person kept saying just how easy it was to make and it did look simple. However, the end result was that, yes it did taste good, but I would loose a contest on the points for presentation. Also, It was not as simple as it was said to be. Basically, I felt like I was all over the place with the process for each step. I decided to find another video for this recipe and watched this video you made. Here's the thing, you were able to provide much valuable information here. The pasta, well lets just say, I put it all in at the same time. Guess what happened? Right! Therefore, I was frustrated having to peel a lot of this pasta apart. Secondly, the mozzarella. Seriously, having seen the first video I knew right away that it could not be simple. Mozzarella is soft, and I immediately wondered how the heck can you grate this? When, it came time to grate it, of course it did not grate as it should have. It was sticky and I was damned if I was going to allow this to get in the way of finishing this recipe. So, I put it in the freezer for about 20 minutes to get it harder and it worked ok. Thank you for the tips on the cheese from Costco. However, on that mozzarella thing...well, the other recipe said it should be made with fresh block...I am going to use the already grated bagged mozzarella (don't hate me for this). But, I would like to hear back from you about it. Tell me what you think and share any thing you can on it. I am going to follow your video. It is a great, great video and so insightful! I will get back to you on how I made out. Except it will not be right away since I just made this yesterday. I am subscribed and will be following all of your other videos. I am a pasta girl. I love Italian food and I have been cooking these dishes for many years. I am Puerto Rican and yes I do cook my own traditional foods. I was fortunate to have my great grandmother who instructed me since I was 7 years old.....again, thank you so much for making these video's! I will be sharing this one in particular with the person who sent me the other one...lol
Thanks for liking the videos. I try to provide all the important info to make these dishes succesfully.
Just want to wish you and your family the very best for the New Years, good health, peace and prosperity . 🎊
02:24 Chef's snack!
do you need need an oven for this?
Yes, for this one you do.
drain the spinach but keep and use the liquid... good stuff there...
Good egg vs bad egg? What does that mean ? How can you tell? 😢
I never use nutmeg in any disho
"Bechemel" is just a fancy word for gravy. Its basically cream gravy
No, it's a French word.
We just call it white sauce
no it’s not
I wonder how come it seems like you ""know"" what is really happening with me not picked up away from severe endangerment??
You better check yourself in the hospital!
Love your videos but you crunching yourself down constantly is interrupting my train of thought. I've seen some of your videos where you don't do that and we see all of you the entire video. Please set your camera up to capture a wider view of you so we all can concentrate on your cooking. FYI, this was very tasty! Thank you.
This is an old video. 1 year and newer are filmed with better angle.👍