Save Pin My sister called me in a panic one Tuesday evening, asking if I could bring dinner to her place because she'd overcommitted herself with work deadlines. I had about an hour to pull something together that felt special but wasn't fussy, and I remembered how much she loved garlic butter on everything. That's when these roll-ups came to life—a way to pack all that creamy, garlicky comfort into something that looks fancy but doesn't demand your full attention while baking.
When I set those roll-ups in front of my sister, she took one bite and actually closed her eyes. The whole apartment smelled like garlic and butter, and suddenly she wasn't stressed anymore—she was just eating something warm and comforting. That's when I realized this dish does more than fill your stomach; it resets the mood.
Ingredients
- Lasagna noodles (12): Cook them just until al dente because they'll keep softening in the oven; overdone noodles fall apart when you roll them.
- Ricotta cheese (2 cups): This is your base—creamy and mild enough to let the garlic shine without overwhelming the spinach.
- Mozzarella cheese, shredded (1 cup for filling, 1 cup for topping): Use freshly shredded if you can; pre-shredded versions have anti-caking agents that prevent melting as smoothly.
- Parmesan cheese, grated (1/2 cup for filling, 1/4 cup for topping): The sharp, nutty bite keeps this from tasting too bland and one-note.
- Fresh spinach, chopped (2 cups): If using frozen, squeeze it completely dry or your filling becomes watery and the rolls fall apart.
- Eggs (2 large): These bind everything together and help the filling stay intact while it bakes.
- Garlic, minced (4 cloves for filling, 5 for butter): Fresh minced garlic gives you control; jarred garlic can taste metallic if you're not careful.
- Fresh parsley (1/4 cup for filling, 2 tbsp for butter): This brightens the whole dish and prevents it from feeling too heavy.
- Salt, black pepper, nutmeg: The nutmeg is the secret whisper that makes people ask what spice you used.
- Unsalted butter (6 tbsp): This is your sauce, so use real butter—it makes a difference in how luxurious it tastes.
- Red pepper flakes (optional, 1/4 tsp): Just a pinch if you want a gentle heat that doesn't announce itself loudly.
Instructions
- Set up and preheat:
- Turn your oven to 375°F and lightly grease a 9x13-inch baking dish—you want it slick enough so nothing sticks but not swimming in oil. This is also a good moment to get your towels ready because hot pasta noodles need somewhere cool to land.
- Cook the noodles:
- Boil salted water, add the lasagna noodles, and stir occasionally so they don't clump together. When they bend easily but still have a slight firmness, drain them and lay them flat on clean kitchen towels to cool slightly and dry.
- Make the filling:
- In a bowl, mix ricotta, mozzarella, Parmesan, spinach, eggs, minced garlic, parsley, salt, pepper, and nutmeg until everything is evenly combined and smooth. Don't overmix, just enough so the spinach is distributed and you don't see streaks of unmixed cheese.
- Prepare the garlic butter:
- Melt butter in a small saucepan over medium heat, then add your minced garlic and let it cook gently for 2 to 3 minutes until it becomes fragrant and slightly golden. Stir in the parsley, salt, and red pepper flakes if using, then turn off the heat and let it cool for a minute.
- Fill and roll:
- Spread about 2 tablespoons of filling along the length of each cooked noodle, leaving a little space at the edges. Roll tightly from the short end, keeping the seam on the bottom so it stays sealed.
- Build the dish:
- Pour half the garlic butter into the baking dish, then arrange all your roll-ups seam-side down in a single layer. Drizzle the remaining garlic butter over top, then sprinkle with the remaining mozzarella and Parmesan.
- Bake with patience:
- Cover with foil and bake for 25 minutes so the filling heats through without the cheese browning too fast. Remove the foil and bake another 10 minutes until the cheese is bubbly and golden at the edges.
- Rest before serving:
- Let the dish sit for 5 minutes after coming out of the oven—this lets the filling set slightly so rolls don't fall apart when you plate them.
Save Pin I've made this dish at least a dozen times now, and it's taught me something about cooking that goes beyond technique: sometimes the most satisfying meals are the ones made in moments of care for someone else. These roll-ups aren't complicated, but they feel generous.
Why Garlic Butter Changes Everything
Most lasagna rolls you see are drowned in marinara, which is delicious but heavy. Garlic butter is lighter, more elegant, and it soaks into the noodles in a way that tomato sauce never quite does. The butter carries the flavor of the garlic into every layer, and somehow makes the spinach taste better instead of competing with it.
Swaps and Additions That Actually Work
I've experimented enough to know what works and what doesn't. Adding cooked ground chicken or Italian sausage to the filling makes it heartier without overwhelming the delicate garlic butter situation. A thin layer of marinara under the roll-ups can work if you want that comfort, but don't overdo it—keep it subtle.
- Kale or Swiss chard substitute beautifully for spinach if you want something earthier and less watery.
- A pinch of lemon zest in the filling adds brightness that cuts through the richness perfectly.
- If you're making this ahead, assemble everything but don't bake until you're ready to cook—it keeps better unbaked than baked.
What to Serve Alongside
These roll-ups are rich and satisfy completely, so you don't need much else. A crisp green salad with something acidic like lemon vinaigrette balances the butter beautifully. Some crusty bread to soak up the extra garlic butter pooling at the bottom of the dish is always welcome, even if it seems like excess.
Save Pin These garlic butter lasagna roll-ups have become my go-to when I want to cook something that feels special without stress. They're proof that sometimes simplicity and good ingredients are all you need.
Recipe FAQs
- → Can I make these lasagna roll-ups ahead of time?
Yes, assemble the roll-ups completely, cover tightly, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What's the best way to prevent noodles from tearing?
Cook noodles just until al dente as they'll continue cooking in the oven. Lay them flat on a clean towel immediately after draining to prevent sticking. Handle gently when spreading filling and rolling.
- → Can I freeze garlic butter lasagna roll-ups?
Freeze assembled unbaked roll-ups wrapped tightly for up to 3 months. Thaw overnight in refrigerator before baking. Already baked roll-ups can be frozen for 2 months and reheated covered at 350°F.
- → What can I serve with these roll-ups?
A crisp green salad with vinaigrette balances the richness. Roasted vegetables like broccoli or zucchini, garlic bread, or a light tomato soup make excellent sides. A glass of Chardonnay complements the buttery sauce beautifully.
- → How do I know when the roll-ups are done baking?
The cheese on top should be melted and lightly golden, with bubbles around the edges. The filling should be hot throughout when you insert a knife in the center. Allow 5 minutes of resting time before serving for easier slicing.
- → Can I use no-boil lasagna noodles?
Traditional boiled noodles work best as they're more pliable for rolling. No-boil noodles can crack when rolled. If using no-boil, par-boil them for 3-4 minutes first to soften, then proceed with the recipe.