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Stuffed Lasagna Roll Ups

My stuffed lasagna roll ups are filled with hearty Italian sausage and a creamy homemade bechamel and spinach filling with marinara on top!

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 776 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Pasta
  • 16 lasagna noodles
Tomato Sauce
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 56 oz San Marzano tomatoes crushed two 28 oz. cans
  • 1 1/2 tsp Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1 tsp red pepper flakes
  • 1/4 cup tomato paste
Filling
  • 1 tbsp olive oil
  • 2 medium yellow onions chopped
  • 1 cloves garlic minced
  • 2 lbs hot Italian sausage crumbled casing removed
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 3 cups fresh spinach rough chopped
  • 1/2 cup Parmesan cheese grated
Assemble
  • 2 cups Mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated

Instructions

    Cup of Yum
  1. In a deep skillet or Dutch oven add the olive oil, garlic, tomatoes, salt, red pepper flakes, Italian seasonings and cook on low for 30 minutes, partially covered. Add the tomato paste, stir through and cook for another 15 minutes on low until thickened. Remove from heat and set aside.
  2. In a deep skillet or Dutch oven over medium heat add olive oil and sauté onions and garlic for several minutes. Crumble in hot Italian sausage (casings removed) and brown sausage.
  3. Sprinkle the flour over meat, mix to incorporate and cook for several minutes. Add milk and stir until combined. Bring to a boil, reduce heat to low and cook for 10 minutes, uncovered. The meat mixture and sauce should be thickened.
  4. Remove from heat, add chopped spinach and mix to combine. Allow to cool. Filling will thicken as it cools.
  5. Cook lasagna pasta in boiling, salted water for 8 minutes. Drain, pat dry and lay flat on parchment paper.
  6. Preheat oven to 350°F and spray a 13x9 baking dish with olive oil or cooking spray.
  7. Add 1 cup of tomato sauce to bottom of prepared baking dish and spread it evenly.
  8. Divide sausage mixture over each strip of lasagna, leaving some space at one end. Sprinkle parmesan cheese on top of meat. Starting at end with more meat, gently roll and fold the pasta into a spiral. Place seam side down in the pan, making three rows of four. Repeat with remaining pasta and filling. There should be four rolls leftover, I place in a smaller pan or a meatloaf pan.
  9. Top with tomato sauce (reserving some for plating as pictured), mozzarella and parmesan cheese. Bake for 30 minutes and serve hot.

Nutrition Information

Calories 776kcal (39%) Carbohydrates 53g (18%) Protein 38g (76%) Fat 47g (72%) Saturated Fat 17g (85%) Polyunsaturated Fat 5g Monounsaturated Fat 19g Trans Fat 0.2g Cholesterol 122mg (41%) Sodium 1627mg (68%) Potassium 1280mg (37%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 2169IU (43%) Vitamin C 26mg (29%) Calcium 442mg (44%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 776

% Daily Value*

Calories 776kcal 39%
Carbohydrates 53g 18%
Protein 38g 76%
Fat 47g 72%
Saturated Fat 17g 85%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 19g 95%
Trans Fat 0.2g 10%
Cholesterol 122mg 41%
Sodium 1627mg 68%
Potassium 1280mg 27%
Fiber 6g 24%
Sugar 15g 30%
Vitamin A 2169IU 43%
Vitamin C 26mg 29%
Calcium 442mg 44%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.