Creamy Garlic Spinach Ricotta Lasagna Rollatini with Wine Sauce
These elegant lasagna rollatini feature tender pasta sheets filled with roasted garlic ricotta, spinach, and four-cheese blend, then topped with a luxurious white wine cream sauce. The roasted garlic adds deep, caramelized flavor while the spinach provides color and nutrition. Perfect for dinner parties or special occasions when you want to impress guests with something more refined than traditional layered lasagna. The individual rolls make beautiful presentation and easy serving.
Ingredients
- 1 large head garlic, roasted
- 1 lb lasagna noodle
- 15 ounce ricotta cheese, whole or reduced fat
- 10 ounce frozen spinach, defrosted, minus 3 tablespoons for sauce
- 1 ½ cups parmesan four cheese blend, with Parmesan, Asiago, Fontina, Romano
- 2 eggs, beaten
- 1 tablespoon parsley, to taste
- 1 tablespoon oregano, to taste
- salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons butter or margarine
- 1 tablespoon flour
- 16 ounces heavy cream or half-and-half
- 1 cup dry white wine, Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Semillon or Chardonnay
- ½ cup grated parmesan four cheese blend, to taste
- 1 roma tomato, diced small
- 3 tablespoons spinach, set aside from pasta
- 1 tablespoon parsley
Instructions
- 1
Preheat oven to 350°F
- 2
Roast garlic by cutting top off, drizzling with olive oil, wrapping in foil and baking for 30 minutes
- 3
Cook lasagna noodles just under al dente until flexible enough to roll without breaking
- 4
Combine ricotta, spinach (minus 3 tablespoons), cheese blend, eggs, parsley, oregano, salt and pepper in large bowl
- 5
Lay noodle on clean surface and spread cheese mixture down length without overstuffing
- 6
Roll up noodle and place seam-side down in greased 9x13 baking dish
- 7
Repeat with remaining noodles
- 8
Heat olive oil in sauté pan over medium-low heat
- 9
Squeeze roasted garlic paste into pan and cook for 1 minute
- 10
Add butter and melt
- 11
Mix in flour to make roux and cook for 1 minute
- 12
Whisk in white wine and cook 1-2 minutes to cook out alcohol
- 13
Add heavy cream and let absorb flavors for 1 minute
- 14
Stir in cheese until melted
- 15
Add reserved spinach and stir until incorporated
- 16
Add diced tomatoes and season with salt, pepper and parsley
- 17
Simmer sauce for 5 minutes
- 18
Pour sauce over lasagna rolls and cover
- 19
Bake for 30-35 minutes until pasta is fully cooked and sauce is bubbling
Tips
Cook noodles just under al dente so they finish cooking in the oven without becoming mushy
Don't overstuff the rolls or they'll be difficult to roll and may burst during baking
Let the sauce simmer to develop flavors and thicken properly before pouring over rolls
Good to Know
Refrigerate covered for up to 3 days. Reheat covered in 350°F oven.
Assemble rolls and sauce up to 1 day ahead. Refrigerate separately, then combine and bake when ready.
Serve hot directly from baking dish with fresh parsley garnish and crusty bread.
Common Mistakes
Cook noodles just under al dente to avoid mushy texture after baking
Don't overfill rolls or they will burst during cooking
Simmer sauce to proper consistency before adding to prevent watery results
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, assemble the rolls and make sauce separately up to 1 day ahead. Store covered in refrigerator, then combine and bake when ready to serve.
What if I don't have white wine?
You can substitute chicken broth or vegetable broth for the wine. The flavor will be different but still delicious.
How long will leftovers keep?
Refrigerate covered for up to 3 days. Reheat covered in 350°F oven until heated through and sauce is bubbling again.