# What you'll 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, 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
# Method:
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, mozzarella, Parmesan, spinach, eggs, garlic, parsley, salt, 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 filling evenly over each lasagna noodle. Roll up tightly from the short end and set aside.
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 foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes, or until the mixture is bubbly and golden brown.
10 - Allow to cool for 5 minutes before serving to allow structure to set.
