Garlic Butter Lasagna Roll-Ups (Printable)

Rolled lasagna noodles with creamy spinach filling baked in rich garlic butter sauce

# What You 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, 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

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook lasagna noodles in a large pot of salted boiling water until al dente, approximately 8-10 minutes. Drain thoroughly and lay noodles flat on a clean kitchen towel to prevent sticking.
03 - In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, eggs, minced garlic, parsley, salt, black pepper, and nutmeg. Mix until smooth and fully incorporated.
04 - In a small saucepan over medium heat, melt butter. Add minced 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 the filling evenly over each lasagna noodle. Roll up tightly starting 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 shredded mozzarella and grated Parmesan cheese evenly over the roll-ups.
08 - Cover 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 the cheese is bubbly and golden brown.
10 - Let cool for 5 minutes before serving to allow structure to set.

# Expert Advice:

01 -
  • The creamy, garlicky filling stays put inside each roll instead of sliding around like traditional lasagna layers.
  • That buttery garlic sauce seeps into every crevice and makes the whole dish taste like you've been cooking since dawn, even though you haven't.
  • It's vegetarian-friendly but rich enough that even meat lovers won't feel like something's missing.
02 -
  • If your noodles tear, don't throw them away—overlap two pieces in the baking dish and roll them together, then cover with a little extra cheese and no one will ever know.
  • The garlic butter won't look like enough sauce when you're pouring it, but it somehow expands and seeps throughout the entire dish as everything bakes together.
  • Squeezing excess moisture from frozen spinach is non-negotiable or your filling becomes a soupy mess that won't hold its shape inside the rolls.
03 -
  • Make these up to 24 hours ahead, refrigerate them unbaked, then bake an extra 5 minutes from cold—perfect for when you want to look organized but also lazy.
  • If you accidentally overbake them and the tops get too dark, just tell people you like them with crispy edges because honestly, those caramelized bits taste amazing.
Go Back