Italian Cold Cut Lasagna Rollups with Creamy White Sauce
Individual lasagna noodles filled with ricotta, Italian cold cuts, and spinach, then rolled up and baked in a rich white sauce. This crowd-pleasing dish combines classic deli meats like prosciutto, salami, and capicola with creamy cheese filling for a hearty comfort food perfect for family dinners or entertaining. The creamy white sauce adds elegance while keeping the rollups moist during baking. Each serving provides two generous rollups that deliver all the flavors of traditional lasagna in an attractive individual presentation.
Ingredients
- 1 pound dry lasagna noodles
- 2 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 tablespoon fresh garlic, minced
- 1 pinch red pepper flakes
- 6 ounces baby spinach
- 2 pounds whole milk ricottapart-skim ricotta1:1lighter
Reduces fat content with minimal taste difference
- 1 pound Italian cold cuts, sliced and dicedturkey and ham slices1:1healthier
Use lower sodium deli meats for lighter option
- ½ pound provolone cheese, sliced and diced
- 2 whole eggs
- ¼ cup Italian parsley, chopped
- ¼ cup grated Parmesan cheese
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dry oregano
- ½ cup fresh basil, chopped
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 quart whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- ½ teaspoon dry mustard
- fresh nutmeg
- Worcestershire sauce
- Tobasco sauce
- 2 tablespoons freshly grated Parmesan cheese
- ½ pound shredded mozzarella
Instructions
- 1
Bring large pot of salted water to boil and cook lasagna noodles per box directions until still chewy
- 2
Run noodles under cold water to stop cooking and keep wet until ready to use
- 3
Heat oil in large saute pan over medium high heat and saute onions for three minutes
- 4
Add garlic and pepper flakes and saute for one minute
- 5
Add spinach and saute until wilted, about two minutes, then set aside to cool
- 6
Combine ricotta, chopped cold cuts, chopped provolone, eggs, parsley, Parmesan, salt, pepper, oregano and basil in large bowl
- 7
Add cooled onion and spinach mixture to ricotta mixture and stir to combine
- 8
Melt butter in medium to large sauce pan over medium heat and add flour
- 9
Stir with wooden spoon for about three minutes until raw flour smell is gone
- 10
Whisk in cream until mixture is thick
- 11
Add milk one half at a time, whisking between each addition until sauce is creamy
- 12
Combine salt, pepper, mustard, nutmeg, Worcestershire sauce, Tobasco sauce and Parmesan cheese in small bowl with fork
- 13
Whisk seasoning mixture into sauce
- 14
Preheat oven to 375 degrees F
- 15
Ladle sauce on bottoms of two 9X13 baking dishes
- 16
Lay out lasagna noodles and divide filling between noodles using ice cream scoop
- 17
Spread filling to edges with knife or back of spoon
- 18
Roll each noodle up gently and place in prepared pans seam side down
- 19
Divide remaining sauce between two pans, pouring over each rollup
- 20
Divide mozzarella between two pans and bake uncovered for 35 minutes
- 21
Serve two per portion
Tips
Keep cooked lasagna noodles wet and separated to prevent sticking while assembling the rollups
Use an ice cream scoop for even filling distribution, making rolling easier and ensuring consistent portions
Make the white sauce ahead of time and reheat gently before using to save preparation time
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350F oven until heated through.
Assemble rollups and refrigerate up to 24 hours before baking. Add 10 minutes to baking time if cold.
Serve hot directly from baking dish with crusty bread and green salad.
Common Mistakes
Cook noodles only until chewy to avoid mushy rollups after baking
Cool spinach mixture before adding to ricotta to prevent eggs from scrambling
Roll gently to prevent noodles from tearing
Substitutions
Use lower sodium deli meats for lighter option
Reduces fat content with minimal taste difference
FAQ
Can I freeze these rollups?
Yes, assemble without sauce, wrap tightly and freeze up to 3 months. Thaw overnight, add sauce and bake as directed.
What if my white sauce is lumpy?
Strain the sauce through fine mesh sieve or use immersion blender to smooth out lumps before serving.
Can I make this vegetarian?
Replace cold cuts with sauteed mushrooms, roasted vegetables, or additional spinach for vegetarian version.