Garlic Butter Lasagna Roll-Ups (Print Version)

Individual pasta rolls stuffed with cheesy spinach filling and baked in aromatic garlic butter.

# 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, 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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
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, mozzarella, Parmesan, spinach, basil, eggs, garlic, salt, pepper, and red pepper flakes. Mix until well combined and evenly distributed.
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 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, arranging them in a single layer.
06 - Drizzle half of the garlic butter sauce evenly over the roll-ups, ensuring they are well coated.
07 - Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the roll-ups.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes at 375°F.
09 - Remove foil and bake for an additional 10 minutes, or until cheese is golden and bubbly.
10 - Drizzle remaining garlic butter sauce over the roll-ups. Let rest for 5 minutes before serving.

# Additional Tips::

01 -
  • The garlic butter keeps everything impossibly moist and flavorful, so you don't have to worry about dry noodles.
  • It looks like you spent hours in the kitchen, but it honestly comes together faster than you'd think.
  • Vegetarian but so satisfying that no one will miss the meat.
02 -
  • Don't overfill the noodles or they'll burst open while rolling, and definitely don't skimp on sauce or everything dries out in the oven.
  • If your spinach isn't completely dry, it will make the filling soupy and the rolls fall apart, so really squeeze it out no matter how silly you feel doing it.
03 -
  • Make sure each noodle is completely dry before filling it, or it tears and becomes impossible to work with.
  • Don't walk away while melting the garlic butter, because burnt garlic tastes bitter and ruins the whole sauce.
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