Skip to Content

Sundried Tomato and Spinach Lasagna Rolls

We had so much fun on our trip to Utah, we even decided to stay an extra day. Some of the highlights were my aunt teaching me how to make homemade tortillas, spending time with family in the kitchen – talking, cooking, and eating, swimming with my cousins, meeting Maria and her husband for dinner at Blue Lemon, fall clothes shopping for the kids at the outlets up in Park City, a late dinner at Cafe Rio (I hadn’t been in 4+ years), enjoying a few days of cool weather, and seeing Julie & Julia.

As always, for me, much of my most treasured moments from family trips seem to be the ones that are in the kitchen with loved ones. The kitchen always ends up as the gathering place. The place people come to visit while others are preparing food. Soon enough we’re all working together on whatever recipe it is we’re making. At one time, there were 6 of us gathered around the large kitchen island, all chatting and working on dinner. I loved that moment and in awe of watching what was happening around me, I said – this is what my blog is all about. Spending time in the kitchen together. Cooking together. Enjoying food together.


For me, food is very much a social thing. I love, and have always loved, good food and creating new recipes, but it doesn’t mean nearly as much if it’s not shared with the people I love. We had these delicious Sundried Tomato and Spinach Lasagna Rolls on our last night together. This lasagna recipe is not one I would call quick, but it didn’t matter because we had fun spending a large portion of the day in the kitchen cooking dinner and making dessert (strawberry shortcakes and caramel apple shortcakes).

Even with all the “work” of preparing a m
eal for a large crowd, it was the most laid back day we had – and probably the most fun. All of us together at the table cherishing the last moments together and enjoying a home cooked meal – it was a definite goodLife {eats} moment. I’m so glad we stayed that extra day.

I’ve been wanting to make lasagna rolls for some time. These were a hit all around (except for the pickiest of preschoolers) and so much easier to serve than traditional lasagna.


Sundried Tomato and Spinach Lasagna Rolls

Sundried Tomato and Spinach Lasagna Rolls

Yield: 12 lasagna rolls
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

This lasagna recipe is not one I would call quick, but the flavor makes up for it! I also love how easy it is to serve lasagna rolls instead of cutting into a large pan.


Bechamel Sauce

  • 2 Tbs unsalted butter
  • 4 teaspoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • Pinch ground nutmeg


  • 15 oz. part-skim ricotta cheese
  • 1/2 cup sundried tomatoes packed in oil, drained and rinsed
  • 10 oz. frozen chopped spinach, thawed, squeezed dry
  • 1 cup plus 2 tablespoons grated Romano
  • 1 large egg, beaten to blend
  • 3/4 tsp salt, plus more for salting water
  • 1/2 tsp freshly ground black pepper
  • 2 Tbs fresh parsley, chopped
  • 1 to 2 Tbs olive oil
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella (about 4 ounces)


To make the bechamel sauce:

  1. 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. Whisk the salt, pepper, and nutmeg into the bechamel sauce.


  1. Preheat the oven to 450 degrees F.
  2. In a food processor, blend the sundried tomatoes and ricotta until the mixture is mostly smooth, with a few small tomato chunks. Whisk the ricotta mixture, spinach, 1 cup Romano, egg, salt, pepper, and parsley in a medium bowl to blend.
  3. 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.
  4. 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.
  5. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Romano 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.


adapted from Giada de Laurentiis

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 263Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 41mgSodium 530mgCarbohydrates 27gFiber 3gSugar 4gProtein 12g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Apricot Almond Breakfast Cake
Apricot Almond Cake
green tomatoes
Holy Tomatoes! {garden update}


Thursday 29th of March 2012

I made this tonight with Mario Batali's marinara recipe and it was fabulous! A little time consuming, but so worth it.

Chow and Chatter

Friday 14th of August 2009

this looks divine what a neat idea to make lasagna rolls love your blog


Thursday 13th of August 2009

I am most definitley giving this recipe a try! Yum!I agree... I am the same way with trips and family and the fun times being encompassed in the kitchen. The Kitchen is a magical place :)


Thursday 13th of August 2009

I am so glad we were able to meet up. Thanks for taking time out of your busy vacation to dine with us. Your kids are adorable! Come back to Utah soon! I love Italian, this looks fabulous!


Thursday 13th of August 2009

These look fabulous and your desserts sound so delicious! It's always great to have those special moments while surrounded by good food and great people!

Skip to Recipe