Garlic Butter Lasagna Roll-Ups (Print)

Cheesy spinach-filled noodles rolled and baked in garlic butter for ultimate comfort

# Ingredients:

→ Pasta

01 - 12 lasagna noodles

→ Filling

02 - 2 cups ricotta cheese
03 - 1 1/4 cups shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 2 cups fresh spinach, chopped
06 - 1/4 cup fresh basil, chopped
07 - 2 large eggs
08 - 4 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes

→ Garlic Butter Sauce

12 - 6 tablespoons unsalted butter
13 - 4 cloves garlic, minced
14 - 2 tablespoons fresh parsley, chopped
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - 1/4 cup grated Parmesan cheese

# Instructions:

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 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 cheese, mozzarella cheese, Parmesan cheese, chopped spinach, basil, eggs, minced garlic, salt, black pepper, and red pepper flakes. Mix until well blended.
04 - In a small saucepan, melt butter over medium heat. Add minced 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, coating all pieces.
07 - Sprinkle remaining mozzarella and Parmesan cheeses over the roll-ups.
08 - Cover baking dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for 10 minutes more until cheese is golden and bubbly. Drizzle remaining garlic butter sauce over roll-ups and let rest for 5 minutes before serving.

# Pro Tips:

01 -
  • Each roll-up tastes like pure comfort but feels fancy enough to serve when people are coming over.
  • The garlic butter sauce elevates simple ingredients into something restaurant-worthy without pretending to be complicated.
  • Spinach and cheese sneak in so naturally that even skeptics won't notice they're eating their greens.
02 -
  • If you cram too much filling into each noodle, it bursts open while rolling and leaks everywhere, so two tablespoons per noodle is genuinely the magic amount.
  • The garlic butter cannot brown or burn, so watch it like a hawk and remove it the second it turns from pale gold to darker amber.
  • Squeezing frozen spinach properly might feel tedious, but it's the difference between beautiful roll-ups and soggy disappointment.
03 -
  • Making these ahead and refrigerating overnight lets all the flavors marry together, so you can bake them fresh the next day with even better results.
  • If your filling seems too wet, strain it through cheesecloth for an hour before using, which prevents the final dish from swimming in liquid.
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