Garlic Butter Lasagna Roll-Ups (Printable)

Individual lasagna rolls stuffed with cheesy ricotta spinach filling and baked in golden garlic butter sauce for perfect comfort food.

# What You 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.
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.
07 - Sprinkle with remaining mozzarella and Parmesan cheeses.
08 - Cover with aluminum foil and bake for 25 minutes.
09 - Uncover and bake for 10 minutes more, or until cheese is golden and bubbly.
10 - Drizzle remaining garlic butter sauce over the roll-ups. Let rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The garlic butter drizzle at the end tastes like a restaurant secret that somehow belongs in your own kitchen.
  • Spinach and herbs hide beautifully in the filling so even skeptics won't notice they're eating their greens.
  • Rolling the noodles feels like a small kitchen victory that looks way more impressive than it actually is.
02 -
  • Squeeze the frozen spinach until your hands hurt, because any leftover moisture will make your filling watery and ruin the texture.
  • Don't let the garlic brown when making the butter sauce, or it turns bitter and sharp instead of sweet and mellow.
03 -
  • Room temperature filling is easier to spread evenly along the noodles and doesn't make the pasta tear or crack.
  • The garlic butter sauce is the entire personality of this dish, so don't rush it or skip the parsley that makes it taste alive.
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