Garlic Butter Lasagna Roll-Ups (Print Version)

Individual pasta rolls filled with seasoned cheese and spinach, baked in buttery garlic sauce until golden and bubbly.

# What You'll Need:

→ 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

# How-To Steps:

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 cool.
03 - In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, eggs, garlic, parsley, salt, pepper, and nutmeg. Mix until smooth and fully combined.
04 - In a small saucepan over medium heat, melt butter. Add garlic and cook for 2 to 3 minutes until fragrant but not browned. Stir in parsley, salt, and red pepper flakes. Remove from heat.
05 - Spread 2 tablespoons of 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.
07 - Drizzle the remaining garlic butter over the roll-ups. Sprinkle with mozzarella and Parmesan cheese.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes, or until bubbly and golden brown.
10 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • The garlic butter soaks into every bite, making it far more flavorful than standard lasagna without tasting heavy.
  • Rolling instead of layering means less dishes and way less fussing around.
  • Your whole house smells incredible while it bakes, which honestly counts as half the appeal.
02 -
  • Squeezing out every drop of moisture from frozen spinach is non-negotiable or your beautiful filling turns into soup.
  • Those noodles need to be completely cool before you fill them or the cheese mixture warms up too much and doesn't hold its shape when rolled.
  • Don't skip the 5 minute rest after baking because it lets everything set and makes serving infinitely less messy.
03 -
  • If you're worried about noodles sticking together after cooking, toss them lightly with a tiny bit of olive oil before laying them on the towel.
  • Mince your garlic fresh and let it sit for a few minutes before cooking; this brings out compounds that make it taste more complex and less harsh.
Go Back