Garlic Butter Lasagna Roll-Ups (Printable Version)

Individual pasta rolls filled with cheesy spinach-ricotta blend and baked in golden garlic butter sauce.

# Ingredient List:

→ Pasta

01 - 12 lasagna noodles

→ Filling

02 - 2 cups ricotta cheese
03 - 1.25 cups shredded mozzarella cheese
04 - 0.5 cup grated Parmesan cheese
05 - 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
06 - 0.25 cup fresh basil, chopped (or 2 teaspoons dried basil)
07 - 2 large eggs
08 - 4 cloves garlic, minced
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 0.25 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 - 0.5 teaspoon salt
16 - 0.25 teaspoon black pepper

→ Topping

17 - 0.5 cup shredded mozzarella cheese
18 - 0.25 cup grated Parmesan cheese

# Step-by-Step Instructions:

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 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.
04 - In a small saucepan, melt butter over medium heat. Add garlic and cook for 1-2 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.
06 - Drizzle half of the garlic butter sauce evenly over the roll-ups. Sprinkle with remaining mozzarella and Parmesan cheeses.
07 - Cover baking dish with aluminum foil and bake for 25 minutes.
08 - Uncover the baking dish and bake for 10 minutes more, or until cheese is golden and bubbly.
09 - Drizzle remaining garlic butter sauce over the roll-ups. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Each bite gives you that cheese-and-herb filling without the guesswork of layering.
  • The garlic butter sauce pools underneath like a secret ingredient that makes everything taste intentional.
02 -
  • Squeeze every drop of moisture from frozen spinach or it'll water down your filling and make the rolls soggy.
  • Don't cook the garlic butter too hot or the garlic will turn brown and bitter instead of sweet and fragrant.
03 -
  • Let the garlic butter sauce cool slightly before drizzling so it doesn't cook the cheese on top prematurely.
  • If your roll-ups look like they're browning too fast, tent them loosely with foil for the last few minutes of baking.
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