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White Lasagna Roses with Mushroom + Spinach

Active Time: 30 minutes
Total Time: 60 minutes
  • Vegetarian
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Big Kids Plate

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Why we love it:

Rolling up the lasagna sheets is a little bit less stressful than layering a lasagna and it makes a beautiful presentation. Try it for something new!


  • 112 Tablespoons Kosher Salt (divided)
  • 1 pound Lasagna Noodles (NOT the no-boil kind, look for the fluted edges too)
  • 2 cups Whole Milk
  • 1 Tablespoon Flour
  • 12 teaspoon Nutmeg (use less if not freshly ground by you)
  • 1 Tablespoon Unsalted Butter
  • 1 cup Parmesan Cheese (grated, divided)
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 cloves Garlic
  • 12 ounces Button Mushrooms
  • 1 teaspoon Dried Oregano
  • 12 teaspoon Red Pepper Flakes
  • 5 cups Baby Spinach
  • 112 cups Mozzarella (shredded)

Cooking Instructions


    Bring a large pot of water to a boil with 1 Tablespoon of salt. Cook noodles according to package directions for al dente; do be sure to fully cook them. Drain and run under cool water and separate the noodles onto a plate or baking sheet.


    In a medium pot with a thick bottom, combine the milk, flour, nutmeg, and butter. Whisk to combine the flour and set over medium heat. Bring to a boil, stirring quite often and watch it doesn’t overflow. After it simmers, boil for about 1 -2 minutes (it will thicken), keep stirring constantly then remove from heat. Add ½ teaspoon of salt, ½ cup parmesan cheese and taste it. Add more salt or pepper if desired.

  • 4. FILLING

    Meanwhile, in a sauté pan warm the olive oil. Mince the garlic, slice the mushrooms, and add them all. Cook for about 8 minutes or until mushrooms are nicely browned and tender. Add the spinach in handfuls, stirring it to wilt. Turn off heat and season with a pinch of salt as needed, and add the 1 teaspoon dried oregano and ½ teaspoon red pepper flakes.


    Get a 9 x 13 baking dish out and spread the bottom with enough sauce to cover - about ¾ cup should do. Taking one noodle at a time on a clean work surface, spread some of the veggie filling onto the lower half, top with some mozzarella, and roll it up. Place on its end in the baking dish and repeat until the dish is full. The rolls should help hold each other up.

    Pour the remaining bechamel around and down into each rollup. Top with parmesan.

  • 6. BAKE

    Bake at 375 degrees for about 20 minutes or until golden brown and bubbly.

  • 7. SERVING

    Serve roll ups on each plate. Add a salad or bread to taste.

Check out our new features!


    use red sauce, not bechamel, and use non-dairy cheese or no cheese at all
  • LAYER:
    you can also just layer this, bechamel, noodles, filling, mozzarella, bechamel, repeat
    you can simply use a jar of red sauce for a delicious dish

Kid Friendly Version

Big Kids Plate

How to Tweak This Recipe for Kids:

  • Let kids help with the assembly and to make their own rollups with their favorite ingredients. If they only like certain fillings, you can cook the mushrooms, and spinach separately to help this process
  • If they prefer some or all red sauce, you can use your own or from a jar in the same manner
  • Add some veggie sausages for extra taste or filling

For Toddlers

  • Depending on which fillings you think they’ll eat or reject, you can just make the rollups then use a chef’s knife to chop it up for their plate. Make 1 - 2 rollups for them with adjusted fillings as needed

For Choosy Eaters

  • Make a plain cheese rollup or add fillings they will like
  • If helpful, add red sauce to some or all of the roll ups. Or add a handful of shredded orange cheddar into the bechamel and it's basically mac and cheese
  • Slice cooked lasagna noodles and serve with butter and parmesan instead. Offer a mushroom or bit of spinach to taste
  • Serve with fruit and bread

Prep Ahead & Use It Up

  1. Prep the bechamel; cool with a piece of plastic wrap or parchment pressed into the top of the sauce so no skin forms. Lasts 1 week in the fridge; reheat to use
  2. Prep the filling ahead. You can form the roll ups with cold filling
  3. If you use any cold filling, you might want to bake for up to 40 minutes to heat them through
  4. Assemble the whole casserole and store baked for up to 5 days – or pre cook it and reheat under foil to serve
  5. Freezes beautifully
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