Garlic Butter Lasagna Roll-Ups (Printable Version)

Tender noodles rolled with creamy ricotta, spinach, and herbs, baked in golden garlic butter sauce with melted mozzarella.

# 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 (or 1 cup frozen, thawed and squeezed dry)
06 - 1/4 cup fresh basil, chopped (or 2 teaspoons dried basil)
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 (optional)

→ 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 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish and set aside.
02 - Cook lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly and lay flat on a parchment-lined surface to prevent sticking.
03 - In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, basil, eggs, minced garlic, salt, black pepper, and red pepper flakes if using. Mix until well incorporated.
04 - In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Remove from heat and stir in chopped parsley, salt, and black pepper.
05 - Spread approximately 2 tablespoons of filling evenly along each cooked noodle. Roll up tightly and place seam-side down in the prepared baking dish, arranging roll-ups in a single layer.
06 - Drizzle half of the garlic butter sauce evenly over the roll-ups. Sprinkle with remaining mozzarella and Parmesan cheeses.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes at 375 degrees Fahrenheit.
08 - Remove foil and bake for an additional 10 minutes, or until cheese is golden and bubbly.
09 - Drizzle remaining garlic butter sauce over the roll-ups. Allow to rest for 5 minutes before serving.

# Additional Tips::

01 -
  • They look impressive but honest: no fussy plating required, just genuine cheesy goodness that makes people feel cared for.
  • The garlic butter sauce is where the magic happens: it soaks into every layer and transforms something simple into something memorable.
  • You can prep these hours ahead: roll them up, cover them, and bake when you're ready.
02 -
  • Don't overfill the noodles or they'll burst: 2 tablespoons sounds small, but it's the right amount and keeps everything intact during rolling and baking.
  • The garlic butter sauce should be poured in two parts: half before baking and half after, so you get flavor throughout and a glossy finish on top.
  • Let the noodles cool on parchment, not in a pile: they'll stick together and tear when you try to separate them, which I learned the hard way.
03 -
  • Fresh herbs make the real difference: if you only splurge on one thing, make it fresh basil and parsley because they transform the whole taste.
  • Don't skip the parchment under the noodles: it saves you from spending ten minutes with a spatula trying to unstick them.
  • Taste the filling before rolling: a quick pinch of the cheese mixture on your tongue tells you if you need more salt or if the garlic is right.
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