Paneer and Spinach Lasagna Rolls Recipe

Yields: 6 Lasagna Rolls
Preparation Time: 1 Hour 30 Minutes
Oven Preheat Temperature: 450 degree Fahrenheit or approx 230 degree Celsius

Bechamel Sauce – 1.5 cups
Marinara Sauce – 1 to 1.5 cups
For Filling
Paneer – enough to yield 1 3/4 to 2 cups when grated or crumbled and depends on how rich you want it
Spinach – enough to yield 1 1/2 cup when chopped finely (blanch the spinach)
Parmesan Cheese (Grated) – 1 cup
Egg – 1 no.
Pepper – 1 tsp
Salt – to taste
Water – 1 cup or as needed
For cooking Lasagna Noodles
Lasagna Noodles – 6 nos (ie. six long Lasagna sheets)
Water – enough to boil the lasagna noodles
Salt – a pinch
Oil – 1 tbsp
For Topping or Crust
Mozzarella Cheese (Grated) – 1 cup
Parmesan Cheese (Grated) – 2 tbsp


Preparing the Filling – 5 to 7 Minutes

  1. Beat the egg in a mixing bowl.
  2. Crumble or grate the paneer and add to the bowl.
  3. Add the chopped spinach, parmesan cheese, salt and pepper and mix well adding water in little quantities to make a thick spreadable paste.
    (Note: You can also use a food processor to mix the ingredients).

Preparing the Lasagna Noodles – 15 to 20 Minutes

  1. Fill a wide pan with water, salt and oil.
  2. Add the six lasagna noodles to the pan such that the noodles are completely immersed in the water.
  3. Cook till al dente.
    (Note: Al Dente is the Italian expression to mean firm but not hard. The pasta sheet should be easily rolled but not break.)

Preparing the Lasagna Rolls – 5 Minutes

  1. Place the lasagna sheets side by side on a plate.
  2. Spread about 3 tbsp of the filling mixture on each sheet.
  3. Role each sheet carefully but tightly, taking care not to tear the sheet.

Baking the Lasagna Rolls – 60 Minutes

  1. Preheat the oven to 450 degree Fahrenheit.
  2. Grease a lasagna pan (wide rectangular baking pan).
  3. Pour the Bechamel Sauce in to the pan, evenly.
  4. Place the six lasagna rolls side by side in pairs of 2 in a row.
    (Note: The placement depends on the baking pan, but usually, you should be able to fit 2 rolls in a row.)
  5. Pour the Marinara Sauce over the rolls filling all gaps in between the rolls, but take care that the rolled layers with the filling are visible through the sides of the dish, if you are using a glass baking dish.
  6. Sprinkle the mozzarella cheese and parmesan cheese on the top to form the cheese crust topping.
  7. Cover the dish tightly with an aluminium foil.
  8. Bake in the oven for about 20 minutes, until heated thoroughly.
    (Checkpoint: The sauce will start to bubble.)
  9. Remove the foil and bake again for another 15 to 20 minutes.
    (Checkpoint: Bake until the cheese topping turns a nice golden color.)
  10. Take out the dish from the oven and let cool for about ten minutes.
  11. Serve.


  1. You can make different variations by adding different vegetables, and experiment with different kind of cheeses in the filling.
  2. Instead of rolls you can also simply make in the traditional layer style.

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