Spinach Lasagna Rolls

Christine Whisenhunt


I was wanting a cannelloni type dish to go with my stuffed chicken. This was what I came up with. I took it to a family gathering and everyone went wild for it. It is yummy! I hope you try it and enjoy it too!

Note: Photo borrowed from internet.


★★★★★ 2 votes

30 Min
30 Min


  • 1
    16 oz. container ricotta cheese
  • 1
    16 oz. package spinach, thawed/drained/squeezed dry
  • 1/2 bunch
    basil, tops only, chopped fine
  • 1/4 bunch
    parsley, tops only, chopped fine
  • 1 1/2 c
    shredded parmesan cheese
  • 6 slice
    bacon, fried crisp and crumbled
  • ·
    salt and pepper, to taste
  • 16
    lasagna noodles
  • 1 c
    mozzarella, shredded

  • 10 Tbsp
  • 2 c
    heavy cream, cold
  • 1/2 c
    whole milk
  • 1/4 c
    lemon juice
  • 1/2 c
    shredded parmesan cheese
  • 1/2 tsp
  • 1/8-1/4 c
  • ·
    salt and pepper, to taste

How to Make Spinach Lasagna Rolls


  1. For sauce:
    Mix all sauce ingredients except cheese and flour. Heat until just boiling. Add cheese and stir until melted and no longer stringing (use whisk). Turn heat down. Add flour slowly, stirring well (with whisk) to prevent clumping, until desired thickness is reached. Make sure to cook long enough after adding the flour that the flour gets cooked, or it will be gritty.
  2. For rolls:
    Mix all ingredients and divide into 16 portions, spread thinly over cooked noodles, and rollup. Pour a small amount of sauce into bottom of baking dish. Place each roll in the dish and roll it in the sauce, ending with the seam side down. Pour remaining sauce over rolls. Sprinkle mozzarella cheese over rolls.
  3. Bake at 350 degrees until heated through, bubbling, and cheese browns slightly; about 20-30 minutes.

Printable Recipe Card

About Spinach Lasagna Rolls

Regional Style: Italian

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