• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • Grumpy's Honeybunch Recipes
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Main Dish

    Lasagna Roll Ups

    Published: Jun 4, 2009 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    0 shares
    • Facebook
    • Twitter


    This was my first time ever making lasagna rolls. I probably wouldn't have ever thought of making them if I hadn't watched Giada make them on Everyday Italian. One of Grumpy's favorite meals is lasagna. Can you believe that lasagna is one of my least favorite things to make? I don't know why, maybe its because I don't like how it comes out of the pan. It never seems to turn out well for me. BUT I believe I have finally found something that will satisfy Grumpy and me! It will satisfy Grumpy because it is lasagna (however next time I have to use beef or venison for him). I will be satisfied because it is easy and pre-portioned!

    This is my submission for Presto Pasta Nights. Ruth (the creator of PPN) will be doing the round up tomorrow so make sure to check out the PPN Blog for this!

    Lasagna Rolls
    Everyday Italian

    Sauce:

    2 tablespoons unsalted butter
    4 teaspoons all-purpose flour
    1 ¼ cups whole milk (I used 1%)
    ¼ teaspoon salt
    ⅛ teaspoon ground black pepper
    Pinch ground nutmeg

    Lasagna:
    1 (15-ounce) container whole milk ricotta cheese (I used part-skim)
    1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry (I didn't use because I didn't have)
    1 cup plus 2 tablespoons grated Parmesan (I used half parm and half romano)
    3 ounces thinly sliced prosciutto, chopped
    1 large egg, beaten to blend
    ¾ teaspoon salt, plus more for salting water
    ½ 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)

    To make 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. Preheat the oven to 450 degrees F. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. 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. 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 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 bechamelsauce 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.

    More Main Dish

    • Skillet Cod with Cilantro Lime Butter
    • Chile Rellenos with Salsa Roja
    • Buffalo Cauliflower Tacos
    • Instant Pot Country Style Ribs

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. JyLnC

      June 10, 2009 at 6:24 pm

      This looks heavenly! I hate making lasagna, too. My problem is that it's a little messy to construct and I like to make easy recipes. I love the dish and make it at least once a year. As far as having it serve nicely, I always let mine rest before trying to cut and serve. It helps. :>)

      Reply
    2. Creative One

      June 09, 2009 at 3:51 pm

      This a great way to make lasagna, I love to have it look nice when it comes out of the pan and this is the perfect way to get that. Your photo's look fantastic!!

      Reply
    3. Kevin

      June 08, 2009 at 3:48 pm

      I like the sound of a lasagna roll. It looks tasty!

      Reply
    4. Tracey

      June 08, 2009 at 3:01 am

      I've watched Giada make these so many times and every time I say I'm going to make them. I finally picked up the ingredients so hopefully I'll get to it soon 🙂 They look so delicious!

      Reply
    « Older Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Keto Chicken Nuggets with Canned Chicken
    • Baked Red Snapper Recipe with Garlic Topping
    • Air Fryer Roast Beef with Herb Crust
    • Hot Fireball Apple Cider Toddy
    • Crockpot Venison Stew - Warm and Hearty
    • Mom's Rhubarb Sauce

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    0 shares