Garlic Butter Lasagna Roll-Ups (Print Version)

Individual lasagna rolls filled with seasoned ricotta-spinach cheese blend, baked in savory garlic butter until golden and bubbly.

# What You'll 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

→ Topping

17 - 1 cup shredded mozzarella cheese
18 - 1/4 cup grated Parmesan cheese

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
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 incorporated.
04 - In a small saucepan over medium heat, melt butter. Add minced garlic and cook for 2-3 minutes until fragrant but not browned. Stir in parsley, salt, and red pepper flakes. Remove from heat.
05 - Spread 2 tablespoons of 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 remaining garlic butter over the top.
07 - Sprinkle the remaining mozzarella and Parmesan cheese over the roll-ups.
08 - Cover baking dish with foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes until the sauce is bubbly and cheese is golden brown.
10 - Let cool for 5 minutes before serving to allow filling to set slightly.

# Additional Tips::

01 -
  • The garlic butter sauce is absolutely addictive and transforms ordinary noodles into something restaurant-quality.
  • You get all the comfort of lasagna without the layering fuss, plus individual portions that look impressive on the plate.
  • It comes together faster than traditional lasagna but still feels like you actually cooked something special.
02 -
  • If your spinach filling is watery, those roll-ups will be mushy and your sauce will be diluted, so squeeze frozen spinach like your life depends on it.
  • Don't overcook the lasagna noodles initially because they keep cooking in the oven, and overcooked noodles tear easily when you try to roll them.
  • The garlic butter must not brown or it'll taste bitter and ruin the whole dish, so keep that heat at medium and watch it like a hawk.
03 -
  • If your dish is bubbling around the edges before the center looks done, lower the oven temperature slightly and add 5 more minutes of baking time so the centers cook through without burning the edges.
  • Use a combination of whole milk ricotta and part-skim mozzarella for the best texture, as some ricotta brands can be grainier than others.
  • Don't wash your spinach while it's still in the package if using fresh, because it'll absorb water and make your filling soggy.
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