Garlic Butter Lasagna Roll-Ups (Printable Version)

Tender noodles rolled with cheesy garlic filling and baked in buttery herb sauce

# 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

# Steps to Follow:

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 to 2 minutes until fragrant but not browned. Remove from heat. 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.
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.

# Additional Tips::

01 -
  • All the comfort of lasagna without the fussy assembly or waiting for it to set.
  • The garlic butter sauce seeps into every cheesy crevice and makes the edges golden and crispy.
  • You can prep these in the morning, refrigerate them, and bake them right before dinner.
  • They look impressive on the plate, like you spent hours when you really didnt.
02 -
  • Lay the cooked noodles flat immediately after draining or theyll stick to each other and tear when you try to separate them.
  • Dont skip the resting time after baking, the filling needs a few minutes to firm up or itll ooze everywhere when you cut into them.
  • If your ricotta is watery, drain it in a fine mesh sieve for 10 minutes before mixing or the filling will be too loose.
03 -
  • Use a pastry brush to drizzle the garlic butter evenly so every roll-up gets the same amount of flavor.
  • If youre making these ahead, assemble them completely, cover tightly, and refrigerate up to 24 hours before baking.
  • For extra crispy edges, uncover the dish for the last 10 minutes and switch the oven to broil for just a minute or two, watching closely.
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