Save My neighbor knocked on my door one evening with a desperate question: what could she make for dinner that felt fancy but wouldn't stress her out? I'd just pulled these garlic butter roll-ups from the oven, and the aroma was so good she practically invited herself to taste them. She came back three days later asking for the recipe, saying her family had actually put down their phones to eat together. That's when I knew this dish was something special.
I made this for my book club once, mostly because I'd overcommitted and needed something that could mostly be prepped ahead. When I pulled it from the oven, the kitchen smelled so buttery and garlicky that two people showed up early just following the scent down the hallway. We ended up talking about the food more than the book that night, which felt like its own kind of victory.
Ingredients
- Lasagna noodles (12): Buy the traditional flat kind, not the no-boil ones, because you want them tender enough to roll without cracking.
- Ricotta cheese (2 cups): This is your binding agent, so don't skip it or substitute with cottage cheese, which has a different texture.
- Shredded mozzarella cheese (1 1/4 cups): Use whole milk mozzarella for the best melting and flavor.
- Grated Parmesan cheese (1/2 cup plus 1/4 cup for topping): Freshly grated makes a noticeable difference in how it browns.
- Fresh spinach, chopped (2 cups): If using frozen, squeeze it really dry or your filling gets watery and the rolls won't hold together.
- Fresh basil, chopped (1/4 cup): Fresh tastes infinitely better here, but dried works if that's what you have on hand.
- Large eggs (2): These help bind everything together and add richness.
- Garlic, minced (4 cloves for filling, 4 cloves for sauce): Fresh garlic is non-negotiable, and mince it yourself for the best texture.
- Unsalted butter (6 tbsp): Unsalted lets you control the salt level in your sauce.
- Fresh parsley, chopped (2 tbsp): A small but mighty finishing touch that keeps things tasting bright.
- Salt, black pepper, and red pepper flakes: The flakes are optional but add a nice subtle warmth.
Instructions
- Get your oven ready and prep your baking dish:
- Preheat to 375°F and lightly grease a 9x13-inch dish with butter or oil so the rolls don't stick.
- Cook the noodles until they're just right:
- Boil them according to package directions but pull them out when they're still a touch firm to the bite, because they'll cook more in the oven. Lay them flat on parchment paper so they don't stick together.
- Make the filling by mixing everything:
- Combine ricotta, mozzarella, Parmesan, spinach, basil, eggs, garlic, salt, pepper, and red pepper flakes in a bowl until you have a cohesive, creamy mixture. Taste it and adjust the seasoning if needed.
- Create the garlic butter sauce:
- Melt butter over medium heat, add the minced garlic, and let it cook just until fragrant without browning, about 1 to 2 minutes. Stir in parsley, salt, and pepper, then set aside to cool slightly.
- Fill and roll each noodle carefully:
- Lay a noodle flat, spread about 2 tablespoons of filling along it, then roll it up snugly from one end and place it seam-side down in the baking dish. This is actually the meditative part of the process.
- Layer with sauce and cheese:
- Drizzle half the garlic butter sauce over all the rolls, then sprinkle the remaining mozzarella and Parmesan on top.
- Bake covered, then uncover to finish:
- Cover the dish with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until the cheese is golden and bubbly on top.
- Let it rest and add the final sauce:
- Remove from the oven, drizzle the remaining garlic butter sauce over everything, and let it sit for 5 minutes so the filling sets slightly before you serve.
Pin it There's something deeply satisfying about rolling each noodle and watching them line up in the dish like little pasta gifts. My daughter, who claims to hate vegetables, asked for seconds of this and then asked what was in it, which made the whole project feel worthwhile.
Why This Dish Works
The genius of roll-ups is that they feel impressive without being difficult, and the garlic butter sauce is honestly the secret weapon that makes people think you're a better cook than you are. Every element is designed to keep and nourish, which means you can prep it hours ahead and bake it right before serving.
Flavor Balance That Tastes Restaurant Quality
The richness of the ricotta and mozzarella is tempered by the brightness of fresh basil and parsley, while the garlic butter ties everything together with a savory elegance. The spinach adds earthiness without making the dish feel heavy, and if you add a tiny pinch of red pepper flakes, it creates a subtle warmth that lingers just enough.
Serving and Storage Wisdom
Serve these with a simple green salad and crusty bread to soak up every drop of sauce, because that's where the real magic lives. They're equally good freshly baked or reheated the next day, making them perfect for meal prep or bringing to someone who just needs comfort food.
- Pair with a crisp Pinot Grigio or light Chianti if you're in the mood to make it feel special.
- You can add cooked, crumbled Italian sausage or sautéed mushrooms to the filling if you want extra depth.
- Leftover roll-ups keep for three days in the fridge and reheat beautifully covered with foil at 350°F.
Pin it This recipe proves that Italian-American comfort food doesn't need to be complicated to be memorable. Make it once and it becomes the dish people request.
Frequently Asked Questions
- → Can I make lasagna roll-ups ahead of time?
Yes, assemble the roll-ups completely and refrigerate up to 24 hours before baking. Add an extra 10-15 minutes to the covered baking time if cooking from cold.
- → What's the best way to prevent noodles from tearing?
Cook noodles just until al dente, then immediately lay them flat on parchment paper. Don't overcrowd the pot, and handle gently when spreading filling and rolling.
- → Can I freeze these garlic butter roll-ups?
Freeze assembled unbaked roll-ups tightly wrapped for up to 3 months. Thaw overnight in refrigerator before baking, or add 20 minutes to baking time from frozen.
- → What vegetables work well in the filling?
Fresh spinach works beautifully, but you can also use chopped kale, sautéed mushrooms, or roasted red peppers. Just ensure any excess moisture is removed before adding to the cheese mixture.
- → How do I know when the roll-ups are done baking?
The cheese should be melted and golden brown, and you should see bubbles around the edges. An instant thermometer inserted into the center should read at least 160°F for food safety.
- → Can I use no-boil lasagna noodles instead?
Traditional boiled noodles work best here since they need to be pliable for rolling. No-boil noodles may crack when rolled. If using no-boil, par-boil them for 3-4 minutes first.