Creamy Spinach Lasagna Roll Ups with Bechamel Sauce

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a similar flavor.

lasagna noodles

🥗Healthier: zucchini slices

💰Cheaper: egg noodles

Zucchini slices are a low-carb alternative, while egg noodles are less expensive.

Boil water in a large pot and add 2 tablespoons kosher salt per gallon of water.

Add a touch of oil to the boiling water to prevent the lasagna noodles from sticking.

Cook lasagna noodles for about 4-5 minutes until they are not fully cooked; stir immediately after adding them to the water.

Remove the noodles and place them on parchment paper to cool flat, preventing bending.

Grate 1 cup of parmesan reggiano cheese and set aside.

Mince garlic and chop one medium onion.

In a skillet, heat a little olive oil and sauté the chopped onion on low heat for about 2-3 minutes.

Add 1 pound of baby spinach to the skillet and cook until wilted; drain excess liquid and let cool for about 5-10 minutes.

In a mixing bowl, combine 1 pound of ricotta cheese, the cooled spinach, and 1 teaspoon of salt; mix well and taste for seasoning.

Add 2 eggs to the mixture to bind it together and mix again.

Prepare a bechamel sauce by melting 6 tablespoons of butter in a pan, then whisk in 8 tablespoons of flour and gradually add 4 cups of milk while whisking continuously until thickened, about 10 minutes.

Season the bechamel sauce with salt, black pepper, and a pinch of nutmeg; taste and adjust seasoning as needed.

Spread a couple of ladles of bechamel sauce on the bottom of the baking dish.

Take a lasagna noodle, fill it with the ricotta mixture, and roll it up tightly; place seam-side down in the baking dish.

Repeat the rolling process with remaining noodles and filling, placing them in the baking dish.

Pour remaining bechamel sauce over the rolled noodles and sprinkle with reserved parmesan cheese.

Cover the baking dish and bake in a preheated oven at 375°F for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens