Garlic Butter Lasagna Roll-Ups (Printable)

Individual lasagna rolls filled with spinach and cheese, baked in golden garlic butter.

# 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 prevent sticking.
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 2-3 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. Drizzle remaining garlic butter over the top.
07 - Sprinkle shredded mozzarella 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 bubbly and golden brown on top.
10 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • Each roll-up stays tender and doesn't dry out the way layered lasagna sometimes does when reheated.
  • The garlic butter soaks into every noodle, creating a luxurious sauce that tastes more elegant than the effort requires.
  • You can assemble these ahead and bake them later, making it perfect for weeknight dinners or company.
02 -
  • The filling needs to be thick enough to stay put when rolled, so if your spinach releases too much liquid, your rolls will be loose and might unravel during cooking.
  • Don't skip cooking the garlic in the butter for those 2-3 minutes because that's when the flavor deepens and becomes sweet instead of sharp and raw.
03 -
  • If your noodles are sticking together after draining, toss them lightly with a tiny bit of olive oil so they separate without tearing when you need to roll them.
  • Make the garlic butter sauce fresh each time because the flavor fades if you try to prepare it ahead, and that fresh fragrance is half the magic of this dish.
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