Garlic Butter Lasagna Roll-Ups (Printable)

Individual lasagna rolls stuffed with ricotta-spinach filling, baked in golden garlic butter with melted mozzarella.

# What You 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, optional

→ 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 if using. Remove from heat.
05 - Spread 2 tablespoons of the 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 the remaining mozzarella and Parmesan cheese over the roll-ups.
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 Suggestions:

01 -
  • It tastes indulgent and restaurant-worthy, but you're really just rolling, pouring, and letting the oven do the heavy lifting.
  • The garlic butter soaks into every layer, making each bite buttery and fragrant without being heavy.
  • You can prep everything an hour ahead and bake when people are actually ready to eat.
02 -
  • Frozen spinach is a lifesaver, but if you don't squeeze it bone-dry, water will leak into your filling and make the whole thing soggy and sad.
  • Don't brown the garlic in the butter—low heat and watchfulness keeps it tasting sweet and aromatic instead of bitter.
03 -
  • If your lasagna noodles are slightly thick or stubborn, they'll hold the filling better—thin delicate ones tear easily when you roll.
  • Make the filling the night before and store it covered in the fridge; the flavors meld together and the filling comes together faster when you're assembling.
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