Garlic Butter Lasagna Roll-Ups (Print View)

Tender noodles filled with creamy ricotta-spinach blend, rolled and baked in golden garlic butter sauce

# Ingredient List:

→ Pasta

01 - 12 lasagna noodles

→ Filling

02 - 2 cups ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 2 cups fresh spinach, chopped
06 - 2 large eggs
07 - 4 cloves garlic, finely minced
08 - 1/4 cup fresh parsley, chopped
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg

→ Garlic Butter

12 - 6 tablespoons unsalted butter
13 - 5 cloves garlic, minced
14 - 2 tablespoons fresh parsley, chopped
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon crushed red pepper flakes

→ Topping

17 - 1 cup shredded mozzarella cheese
18 - 1/4 cup grated Parmesan cheese

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook lasagna noodles in a large pot of salted boiling water until al dente. Drain and lay noodles flat on a clean towel to prevent sticking.
03 - In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, eggs, minced garlic, chopped parsley, salt, black pepper, and ground nutmeg. Mix until smooth and fully combined.
04 - In a small saucepan over medium heat, melt butter. Add minced garlic and cook for 2 to 3 minutes until fragrant but not browned. Stir in chopped parsley, salt, and red pepper flakes. Remove from heat.
05 - Spread 2 tablespoons of the cheese and spinach filling evenly over each lasagna noodle. Roll up tightly from the short end.
06 - Pour half of the garlic butter into the bottom of the prepared baking dish. Arrange lasagna roll-ups seam-side down in the dish. Drizzle the remaining garlic butter over the top.
07 - Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the roll-ups.
08 - Cover baking dish with foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes, or until the sauce is bubbly and the cheese is golden brown.
10 - Let the roll-ups cool for 5 minutes before serving to allow the filling to set.

# Expert Tips:

01 -
  • Each roll is a self-contained treasure, so you can serve exactly what you need without the guesswork of portioning layered lasagna.
  • The garlic butter is pure comfort, soaking into every crevice and making your kitchen smell like an Italian dream.
  • This tastes restaurant-worthy but comes together faster than ordering takeout, and your guests will assume you spent all day on it.
02 -
  • The moment you see melted butter starting to brown around the edges of the garlic in the pan, it's time to stop—browned garlic tastes bitter and will haunt you.
  • If your spinach releases water during baking and things seem loose, you didn't squeeze it dry enough before mixing; learn this mistake once and you'll never repeat it.
03 -
  • Make the filling a few hours ahead and store it covered in the fridge—it actually gets better as flavors meld, and you'll have less stress at dinnertime.
  • If you're cooking for someone with dairy allergies, this dish doesn't have a graceful workaround, so save this one for when you're feeding people who can genuinely enjoy it.
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