Hello my friend! Today I bring you a recipe that’s a real treat: spinach and bechamel rolls! It’s a simple, quick, and super creamy preparation, perfect for when you want to serve something delicious without complicating your life.

These lasagna rolls are filled with a delicious cream of bechamel and spinach, enriched with melting galbanino, and baked in the oven on a bed of bechamel, making them even softer and tastier.
The spinach rolls recipe is ideal for a family lunch or a dinner with friends. You just need to prepare a velvety bechamel, cook the spinach, and then assemble everything: spread the bechamel and spinach on the lasagna sheets, add the galbanino, roll up, cut into four, and place the rolls in a white rectangular baking dish with more bechamel on the bottom. In the oven, they become golden and irresistible!
This vegetarian recipe is also perfect for those looking for a healthy yet flavorful dish.

Spinach and bechamel lasagna rolls are a great alternative to classic cannelloni, and you can customize them as you like. If you’re looking for an easy recipe with spinach, a creamy baked recipe, or simply a comfort dish that will win over everyone… here it is!
Let me know if you try them, I’m sure you’ll fall in love at the first bite!

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring, All seasons

Ingredients

3 cups milk
1/2 cup flour
3 1/2 tbsps butter
salt, nutmeg
1 1/2 lbs spinach
5 oz stracchino cheese
3 1/2 oz galbanino cheese
to taste cheese
salt
9 oz egg pasta for lasagna

Tools

1 Baking Dish baking dish
1 Whisk whisk
1 Pot pots
1 Cutting Board large cutting board

Steps

Cook the spinach: Wash the spinach well and let them wilt in a pan with a drizzle of oil and a pinch of salt. If using frozen spinach, cook them directly until they are soft and well dried. Once ready, chop them coarsely.
Prepare the bechamel: Melt the butter in a saucepan.
After melting the butter, mix until you get a golden roux.
Heat the milk and add the mixture, continuing to stir with a whisk to avoid lumps.
Cook until you achieve a smooth and thick cream. Adjust with salt, pepper, and nutmeg.
Take half of the bechamel and mix it with the cooked spinach and stracchino. You will get a creamy and tasty filling.
Spread the lasagna sheets on a surface and spread each one with the spinach and bechamel mixture
Add the galbanino cut into cubes and gently roll up, cut each roll into 4 equal parts.
Pour the remaining bechamel at the bottom of a baking dish and arrange the rolls vertically, with the cut side up. Sprinkle with parmesan if you want a gratin touch. Bake in a preheated oven at 350°F for about 25-30 minutes, until they are golden and creamy.