Garlic Butter Lasagna Roll-Ups (Printable Version)

Individual lasagna rolls stuffed with spinach and three cheeses, baked in melted 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

# Directions:

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 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 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 with foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes, or until bubbly and golden brown.
10 - Let cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality lasagna but takes half the time because you skip the layering game entirely.
  • The garlic butter is pure magic that transforms simple ingredients into something people ask you to make again.
  • Everything comes together in one baking dish so cleanup doesn't overshadow the satisfaction of cooking.
02 -
  • Squeeze your spinach completely dry if using frozen because even a tablespoon of excess moisture will make your filling runny and your rolls will burst open during baking.
  • Don't brown your garlic in the butter because it turns bitter and overpowers the delicate flavors of the cheese and herbs.
  • The foil covering during the first 25 minutes prevents the top from browning too quickly while the filling heats through, so don't skip this step.
03 -
  • Room temperature filling spreads more evenly and rolls more easily than cold filling, so let it sit for 10 minutes after mixing.
  • If your noodles crack while rolling, overlap two slightly damaged noodles together and they'll hold just fine once baked with the filling inside.
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