Save There's something about the smell of garlic butter hitting a hot oven that makes you forget why you were ever stressed about dinner. My sister called last Thursday asking what to make for her book club, and I found myself describing these roll-ups with an enthusiasm that surprised even me, remembering how they turned out at a small gathering last spring when I was experimenting with ways to make lasagna feel less, well, like actual lasagna.
My neighbor knocked on the door while these were cooling, drawn by the aroma wafting through our shared wall, and she ended up staying for an impromptu dinner that turned into one of those conversations where you forget what time it is. That's when I knew this recipe had staying power.
Ingredients
- Lasagna noodles (12 total): Cook them just shy of fully tender since they'll soften more in the oven, and lay them flat on parchment so they don't stick together and tear when you need them.
- Ricotta cheese (2 cups): This is your base, creamy and mild, making the filling forgiving and rich without being heavy.
- Mozzarella cheese, shredded (1 1/4 cups for filling, 1/2 cup for topping): Use whole milk mozzarella if you can find it, the difference in melt and stretch is worth the effort.
- Parmesan cheese, grated (1/2 cup for filling, 1/4 cup for topping): Freshly grated tastes dramatically better than pre-grated, which has anti-caking agents that prevent proper melting.
- Fresh spinach, chopped (2 cups raw): If using frozen, squeeze it dry with your hands over the sink or you'll end up with a watery filling that leaks everywhere.
- Fresh basil, chopped (1/4 cup): Dried works, but fresh basil adds a brightness that makes the whole dish feel less heavy, so use it if you have it.
- Eggs (2 large): These bind everything together and give the filling structure so it doesn't ooze out during baking.
- Garlic, minced (6 cloves total, split between filling and sauce): Don't skip mincing fresh garlic, the flavor is cleaner and sharper than anything from a jar.
- Unsalted butter (6 tablespoons): The garlic butter sauce is where this dish gets its personality, so use real butter and take a moment not to brown the garlic.
- Fresh parsley (2 tablespoons): A small flourish that feels more intentional than you'd expect.
- Salt and black pepper: Season the filling and sauce separately so flavors are balanced throughout.
- Crushed red pepper flakes (1/4 teaspoon, optional): A whisper of heat that plays beautifully against the richness of the cheese.
Instructions
- Get your mise en place ready:
- Preheat your oven to 375°F and lightly grease the 9x13 baking dish, then chop your spinach, garlic, basil, and parsley so you're not scrambling later.
- Cook the noodles until they're just barely tender:
- Bring salted water to a rolling boil, add noodles, and cook about a minute less than the box suggests so they have some resistance. Drain them and lay them flat on parchment to cool slightly, which prevents them from sticking together.
- Make the filling with a gentle hand:
- Combine ricotta, mozzarella, Parmesan, spinach, basil, eggs, garlic, salt, pepper, and red pepper flakes in a mixing bowl, stirring just until everything comes together without overworking it. The mixture should feel creamy and unified.
- Create the garlic butter sauce, watching it carefully:
- Melt butter over medium heat, add minced garlic, and listen for a faint sizzle before the aroma gets toasty and nutty, which takes about 1 to 2 minutes. Remove from heat immediately, stir in parsley, salt, and pepper, and let it cool for just a moment.
- Spread and roll each noodle with intention:
- Lay a noodle flat, spread about 2 tablespoons of filling along the center, then roll tightly from one end to the other, keeping the seam tucked underneath as you place it in the baking dish. You're looking for snug rolls that won't unravel.
- Build the layers of flavor:
- Drizzle half the garlic butter sauce evenly over all the roll-ups, sprinkle the remaining mozzarella and Parmesan across the top, and cover everything with foil to trap steam during the first part of baking.
- Bake covered, then uncovered for color:
- Place in the oven for 25 minutes covered, which keeps things moist, then remove the foil and bake another 10 minutes until the cheese turns golden and starts to bubble at the edges. This two-stage approach prevents the top from browning too fast while the inside cooks.
- Finish with a final drizzle and rest:
- Remove from the oven, drizzle the remaining garlic butter sauce over everything, and let it sit for 5 minutes so the filling sets and the flavors settle. This rest is crucial and makes serving easier.
Save I made this for my daughter's graduation dinner last year, and watching her face when she realized it was actually easy to eat, that you didn't need a knife and fork and the same determination you bring to regular lasagna, made me understand why this recipe has become something I reach for whenever I need to feel like I'm taking care of people.
Why This Twist on Tradition Works
Lasagna is delicious but honest, it's built in layers and sometimes feels like work to serve nicely. Rolling the noodles changes the whole energy of the dish, making it feel almost elegant in a way that doesn't require any extra steps or skills. The garlic butter sauce does the heavy lifting that usually falls to a tomato sauce, and somehow feels lighter and more luxurious at the same time.
Variations That Keep Things Interesting
Once you've made this once, you'll start thinking about what else belongs in those rolls. I've added crispy pancetta, sautéed mushrooms that went soft and almost melting, even sun-dried tomatoes when I was feeling experimental. The base is solid enough to hold whatever direction your mood takes you, so don't feel locked into the exact recipe.
Serving and Storage Wisdom
These are best eaten the day you make them when the cheese is still soft and the noodles have the right texture, but they reheat beautifully if you cover them loosely with foil in a 350°F oven until warmed through. Leftovers last about three days in an airtight container, though honestly they rarely last that long in my house.
- Serve alongside a simple green salad dressed with lemon and olive oil to cut through the richness.
- Crusty bread is not optional, you'll want it for soaking up every last bit of garlic butter.
- A crisp white wine like Pinot Grigio pairs perfectly, or go with a light Chianti if you want something with a bit more personality.
Save This recipe became a favorite because it feels both indulgent and achievable, the kind of dish that makes you look like you spent hours in the kitchen when really you were just focused and thoughtful. Make it for someone you love and watch how it changes their Tuesday into something worth remembering.
Recipe Guide
- → Can I make these lasagna roll-ups ahead of time?
Absolutely. Assemble the roll-ups completely, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the covered baking time if cooking from cold.
- → What other fillings work well in these roll-ups?
Cooked Italian sausage, sautéed mushrooms, or roasted red peppers make excellent additions. You can also swap spinach for kale, arugula, or chopped broccoli rabe.
- → How do I prevent the noodles from tearing?
Cook noodles just until al dente, lay them flat immediately after draining, and handle gently while spreading the filling. A little extra pasta water helps keep them pliable.
- → Can I freeze these roll-ups?
Yes. Freeze assembled, unbaked roll-ups wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What should I serve with garlic butter lasagna roll-ups?
A crisp green salad with balsamic vinaigrette balances the richness. Crusty garlic bread, steamed broccolini, or roasted asparagus also complement the Italian flavors beautifully.
- → Can I use no-boil lasagna noodles?
Traditional boiled noodles work best here since they need to be pliable for rolling. No-boil noodles tend to crack when rolled, but you can soak them in hot water for 15 minutes to soften.