# What you'll need:
→ 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
# 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 according to package instructions until al dente. Drain thoroughly and lay flat on a parchment-lined surface to prevent sticking.
03 - In a mixing bowl, combine ricotta cheese, mozzarella, Parmesan, spinach, basil, eggs, minced garlic, salt, black pepper, and red pepper flakes. Mix until thoroughly combined and evenly distributed.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 to 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 cooked noodle. Roll up tightly and place seam-side down in the prepared baking dish in a single layer.
06 - Drizzle half of the garlic butter sauce evenly over the roll-ups.
07 - Sprinkle the remaining mozzarella and Parmesan cheeses over the roll-ups.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes at 375°F.
09 - Uncover the dish and bake for an additional 10 minutes or until cheese is golden and bubbly.
10 - Drizzle the remaining garlic butter sauce over the roll-ups. Allow to rest for 5 minutes before serving.
