Garlic Butter Lasagna Roll-Ups (Printable)

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

# What You'll Need:

→ Pasta

01 - 12 lasagna noodles

→ Filling

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

→ Garlic Butter Sauce

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

→ Topping

17 - 1/2 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 according to package instructions until al dente. Drain and lay flat on a parchment-lined surface to cool.
03 - In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, basil, eggs, garlic, salt, pepper, and red pepper flakes. Mix until well combined.
04 - In a small saucepan, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and stir in parsley, salt, and pepper.
05 - Spread approximately 2 tablespoons of filling evenly along each noodle. Roll up tightly and place seam-side down in the prepared baking dish.
06 - Drizzle half of the garlic butter sauce evenly over the roll-ups. Sprinkle with remaining mozzarella and Parmesan cheeses.
07 - Cover with aluminum foil and bake for 25 minutes at 375°F.
08 - Uncover and bake for 10 minutes more, or until cheese is golden and bubbly.
09 - Drizzle remaining garlic butter sauce over the roll-ups. Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It feels fancy but comes together faster than you'd think: No layering required, just roll and bake, which means less stress and more time to actually enjoy cooking.
  • The garlic butter sauce is pure magic: That golden, fragrant sauce drizzled over everything transforms simple ingredients into something restaurant-worthy.
  • It's endlessly flexible: Swap vegetables, add sausage, use what's in your fridge, and it always works out beautifully.
02 -
  • Don't overload the noodles with filling: I learned this the hard way when I tried to stuff too much in and they exploded in the oven, so 2 tablespoons per noodle is the sweet spot.
  • Frozen spinach must be squeezed bone-dry: Moisture is the enemy here, so squeeze it like you mean it or you'll end up with a watery, broken filling that won't hold together.
03 -
  • Make the garlic butter sauce while the noodles cook: This timing trick means you're never waiting around, and hot sauce soaks into everything better than cold sauce would.
  • Use a slotted spoon to transfer noodles: It drains them as you move them, which prevents a watery baking dish and keeps your final dish from being soggy.
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