Wednesday, April 17, 2024
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Giada’s Lasagna Rolls

This is one recipe that I know I’m gonna be making only once; I can tell from just reading it.  Oh, I know  that it’s gonna be awesome ( it’s loaded with cheese, so why won’t it be..I love cheese!)  but I had also foreseen the work, the dishes that I will be washing and the mess that I’m going to clean afterwards but still I wanted to try it.

It’s definitely worth it, but to make it again..well, yes I will be using the recipe for the filling again to make a regular layer lasagna that I prefer to make –  the easy, stress-free no pre-cooking and rolling the lasagna sheet way that I love -but no more (making) lasagna rolls for me for now.



Make the filling, cook the lasagna sheets, then start rolling ’em up..


..then lay them in a baking sheet over the bechamel sauce


pour in the tomato sauce and sprinkle lots of cheese on top, then bake!


Yummy-ness!! 🙂

Giada's Lasagna Rolls (recipe adapted from Giada de Laurentiis of Food Network)
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Servings 8



  • 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. Add 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 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. Enjoy!


I made substitutions for some ingredients because I didn't have them. Silken tofu plus some cheese for ricotta and regular ham for prosciutto
Tried this recipe?Let us know how it was!


Have a nice day..God Bless!! 🙂

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