Garlic Butter Lasagna Roll-Ups (Printable)

Individual lasagna rolls filled with spinach cheese blend and baked in savory garlic butter

# What Goes In:

→ 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

# How to Make It:

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 cool.
03 - In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, eggs, garlic, parsley, salt, pepper, and nutmeg. Mix until smooth and fully combined.
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 with remaining mozzarella and Parmesan cheese.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes, or until bubbly and golden.
10 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • No messy layers to navigate—just individual roll-ups that look fancy but come together faster than you'd expect.
  • The garlic butter soaks into every noodle, making this taste richer than traditional lasagna without requiring a huge list of ingredients.
  • Spinach and cheese hide beautifully inside each roll, so even people who claim they don't like vegetables find themselves asking for seconds.
02 -
  • Cook those lasagna noodles to al dente, not soft—they keep cooking in the oven and will turn mushy if they're already tender when they go in.
  • Squeeze your thawed frozen spinach until your hands ache because wet spinach releases water into the filling and makes soggy roll-ups that fall apart.
  • Mince your garlic fine for the filling and butter so it distributes evenly and doesn't leave harsh, raw garlic chunks in any bite.
03 -
  • Don't skip laying cooked noodles on a towel—it's the small step that prevents them from sticking and tearing when you try to fill them.
  • The garlic butter is what makes this special, so use real butter and don't skimp on the garlic or you'll end up with just another cheese bake.
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