Save to Pinterest My neighbor knocked on the door one Tuesday evening with a dish that changed how I thought about lasagna. Instead of the sprawling sheets I'd always made, she'd rolled everything into neat little bundles that somehow felt more elegant and tasted even better. There was something about those golden spirals swimming in garlic butter that made the whole thing feel less like a weeknight dinner and more like a restaurant meal I'd pulled off at home. I asked for her method that night, and she laughed, saying it was really just lasagna's cooler cousin. Now I make these roll-ups whenever I want to impress without the fuss.
I served these to my sister's book club last spring, and someone actually asked if I'd made them that day or if they came from the Italian place down the street. The way they glistened under the broiler light, golden and bubbling, felt like a small victory. My sister caught me smiling at the empty dish and just shook her head, which meant everything.
Ingredients
- 12 lasagna noodles: Cook them just until al dente because they'll keep softening in the oven, and nobody wants a mushy roll.
- 2 cups ricotta cheese: This is your filling's backbone, so use full-fat if you can find it for better texture and richness.
- 1 1/4 cups shredded mozzarella cheese: The melty part that holds everything together and browns beautifully on top.
- 1/2 cup grated Parmesan cheese: A little goes a long way with this one, adding sharpness that cuts through the richness.
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry): Fresh spinach tastes brighter, but frozen works just fine if you squeeze out every bit of moisture.
- 1/4 cup fresh basil, chopped (or 2 tsp dried basil): Fresh basil scattered in at the end adds a peppery freshness, though dried works in the filling.
- 2 large eggs: These bind everything together and make the filling set properly instead of staying loose.
- 4 cloves garlic, minced: Mince it fine so it distributes evenly throughout the filling without leaving big chunks.
- 1/2 tsp salt: Taste as you go because the cheeses add saltiness too.
- 1/4 tsp black pepper: A grind of fresh pepper makes all the difference here.
- 1/4 tsp crushed red pepper flakes (optional): Just a whisper adds warmth without heat if that's your style.
- 6 tbsp unsalted butter: Unsalted lets you control the salt level in your sauce, and it browns more beautifully.
- 4 cloves garlic, minced: This is different from the filling garlic, and it's the star of your sauce.
- 2 tbsp fresh parsley, chopped: Added after cooking keeps it bright and aromatic instead of turning dark and bitter.
- 1/2 cup shredded mozzarella cheese (for topping): This is what gets golden and bubbly on top, so don't skip it.
- 1/4 cup grated Parmesan cheese (for topping): The finishing touch that adds a little crunch to the crust.
Instructions
- Get your oven ready and prep the dish:
- Preheat to 375°F and lightly grease your baking dish so the rolls don't stick to the bottom and fall apart when you serve.
- Cook the noodles until just tender:
- Boil them according to package directions until al dente, then drain and lay them flat on parchment so they cool without sticking together. This gives you room to work when you're filling and rolling.
- Make the filling:
- Combine ricotta, both cheeses, spinach, basil, eggs, garlic, salt, pepper, and red pepper flakes in a bowl and mix until everything is evenly distributed. Taste it and adjust seasoning if needed.
- Create the garlic butter sauce:
- Melt butter over medium heat, add minced garlic, and cook for about 90 seconds until it smells incredible but hasn't started to brown. Stir in parsley, salt, and pepper, then set aside to cool slightly.
- Fill and roll each noodle:
- Lay a noodle flat, spread about 2 tablespoons of filling along the center, and roll it tightly from one end to the other. Place it seam-side down in your prepared dish so it stays sealed.
- Add the first layer of sauce:
- Drizzle half the garlic butter sauce over all the roll-ups so they have moisture and flavor as they cook.
- Top with cheese:
- Scatter the mozzarella and Parmesan evenly over the top so every piece gets golden when it bakes.
- Bake covered, then uncovered:
- Cover with foil and bake for 25 minutes so everything heats through without drying out, then remove foil and bake 10 minutes more until the cheese bubbles and turns golden. Watch for the edges to start browning because that's when you know it's done.
- Finish with remaining sauce and rest:
- Drizzle the rest of the garlic butter sauce over the top and let the whole dish rest for 5 minutes so everything sets slightly and becomes easier to serve.
Save to Pinterest There was a moment when my daughter came home from school, sniffed the air, and asked what smelled so good before she even put her backpack down. That question right there, before anything else, is why I keep making these.
The Spinach Question
Fresh spinach gives you this bright, grassy note that feels almost peppery, while frozen spinach is milder and sometimes earthier. I've done it both ways and honestly, fresh spinach makes a noticeable difference in the final flavor, but frozen works when that's what you have on hand. The key is really just making sure there's no excess water clinging to it, no matter which type you use.
Making It Your Own
The basic filling is a canvas for whatever sounds good to you that day. I've added crumbled Italian sausage when I want something heartier, sautéed mushrooms when I'm feeling earthy, or swapped the spinach for kale if that's what's in my crisper. One time I used arugula instead and the peppery bite caught everyone off guard in the best way.
Serving and Storing Your Roll-Ups
These are best served warm right out of the oven with that cheese still melty and the sauce pooling around them. A simple salad with lemon vinaigrette cuts through the richness beautifully, and crusty bread is non-negotiable for soaking up every bit of garlic butter. Leftovers reheat well in a 300-degree oven covered with foil, though they're honestly just as good eaten cold the next day straight from the fridge.
- Make these a day ahead and refrigerate them before baking if your schedule is tight.
- Leftover roll-ups keep for three days covered in the fridge and freeze well for up to two months.
- If you're feeding a crowd, this recipe doubles easily in a 9x13-inch and an 8x8-inch baking dish.
Save to Pinterest This is one of those dishes that feels fancy enough for company but straightforward enough that you can make it on a random Tuesday without thinking too hard. Once you've made them once, your hands remember the rolling motion and it becomes almost meditative.
Recipe Questions & Answers
- → Can I make lasagna roll-ups ahead of time?
Yes, assemble the roll-ups completely, cover tightly, and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time if baking cold from the refrigerator.
- → How do I prevent noodles from tearing?
Cook noodles just until al dente—slightly undercooked is better than overcooked. Lay them flat on parchment paper immediately after draining to prevent sticking. Handle gently when spreading filling.
- → Can I freeze these roll-ups?
Absolutely. Assemble in a freezer-safe dish, wrap tightly in plastic and foil, and freeze up to 3 months. Thaw overnight in refrigerator before baking, or add 15-20 minutes to covered baking time.
- → What can I substitute for ricotta?
Cottage cheese blended smooth works well. For a dairy-free version, try cashew ricotta or tofu blended with lemon juice and nutritional yeast. The texture will vary slightly but remain delicious.
- → How do I know when they're done baking?
The cheese topping should be golden and bubbly, and you'll see the garlic butter sauce actively bubbling around the edges. A thermometer inserted into the center should read 165°F for food safety.
- → Can I add meat to the filling?
Certainly. Cooked Italian sausage, crumbled bacon, or ground beef work beautifully. Cook and drain meat thoroughly before mixing into the cheese filling. This will make the dish heartier and extend serving portions.