Save to Pinterest My cousin called me at work one Tuesday asking if I could bring something to Sunday dinner, and without thinking, I promised garlic butter lasagna roll-ups. I'd never actually made them before, but something about that combination of words stuck with me through the afternoon. That evening, I stood in my kitchen testing the idea, rolling noodles by kitchen light, and by the time my family tasted them, I understood why they'd become my favorite comfort dish to share.
I made these for my neighbors last winter when they'd just moved in, and watching them scoop the roll-ups onto their plates felt like handing over a small piece of welcome. The garlic butter dripped over everything in that golden way, and suddenly we were all sitting at their half-unpacked kitchen talking about favorite foods and childhood meals.
Ingredients
- 12 lasagna noodles: Cook them just until al dente because they'll soften more in the oven, and nobody wants mushy pasta wrapped around cheese.
- 2 cups ricotta cheese: This is your base, creamy and forgiving, and it holds everything together both literally and texturally.
- 1 1/4 cups shredded mozzarella cheese: Buy the block and shred it yourself if you can, the texture melts differently than pre-shredded.
- 1/2 cup grated Parmesan cheese: This adds sharpness and salt, grounding all that richness with something bright.
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry): The spinach keeps things from feeling too heavy, and if you use frozen, really press out that moisture or your filling gets watery.
- 1/4 cup fresh basil, chopped (or 2 tsp dried basil): Fresh basil is worth it here because it adds a green, peppery note that dried can't quite match.
- 2 large eggs: They bind everything together and give the filling structure so it doesn't fall apart when you roll.
- 4 cloves garlic, minced: Mince these small so they distribute evenly through the filling instead of leaving surprise chunks.
- 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp crushed red pepper flakes (optional): Taste as you go because cheese adds salt naturally and you don't want to overdo it.
- 6 tbsp unsalted butter: For the sauce, unsalted so you control the salt level and the pure butter flavor comes through.
- 4 cloves garlic, minced: These get gentle in the butter, just fragrant and golden, not brown.
- 2 tbsp fresh parsley, chopped: Stir this in after you remove from heat so it stays bright green and doesn't cook into something gray.
- 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese for topping: These get bubbly and golden on top, creating that finished look.
Instructions
- Start your oven and prepare the dish:
- Preheat to 375 degrees Fahrenheit and grease your 9 by 13 inch baking dish lightly so the roll-ups don't stick to the bottom. This small step saves so much frustration later.
- Cook the noodles until they're tender:
- Bring a large pot of salted water to a rolling boil and add the lasagna noodles, cooking according to package directions until al dente. Drain them carefully and lay them flat on parchment paper so they don't stick together while you prepare the filling.
- Mix the filling until it feels creamy and combined:
- In a bowl, combine the ricotta, mozzarella, Parmesan, spinach, basil, eggs, garlic, salt, pepper, and red pepper flakes. Stir until everything is evenly distributed and the mixture looks uniform.
- Make the garlic butter sauce gently:
- Melt the butter in a small saucepan over medium heat, add the minced garlic, and let it cook for just a minute or two until it becomes fragrant and releases its aroma but doesn't turn brown. Remove from heat and stir in the parsley, salt, and pepper.
- Fill and roll each noodle with care:
- Spread about 2 tablespoons of filling along the length of each cooked noodle, then roll it up gently and place it seam-side down in your prepared baking dish. If a noodle tears, don't worry, it'll be held together by the cheese and sauce anyway.
- Coat with garlic butter sauce:
- Drizzle half of the garlic butter sauce evenly over all the roll-ups, making sure each one gets its share of that golden, garlicky goodness.
- Top with cheese and cover:
- Sprinkle the remaining mozzarella and Parmesan cheeses over the roll-ups and cover the dish tightly with aluminum foil.
- Bake covered, then uncover to finish:
- Bake covered for 25 minutes so everything heats through and steams together, then remove the foil and bake for 10 more minutes until the cheese on top turns golden and bubbly. You'll know it's ready when you see that golden-brown color.
- Finish with remaining sauce and rest:
- Drizzle the remaining garlic butter sauce over the hot roll-ups right out of the oven, then let them sit for 5 minutes so everything settles and the cheese sets slightly.
Save to Pinterest There's a moment right after you pull these from the oven when steam rises off them and the house smells like garlic and butter and melted cheese, and that's when you know you've made something that brings people together. Everything feels possible in that moment.
Variations That Work
I've added sautéed mushrooms to the filling when I wanted something earthier, and it deepens the whole dish without overwhelming it. Cooked crumbled Italian sausage is another route if you want more protein and a slight spice, and kale or arugula can replace the spinach if you're in the mood for something with more character.
What to Serve Alongside
A simple green salad with a bright vinaigrette cuts through the richness perfectly, and crusty bread to soak up any leftover garlic butter sauce is non-negotiable. Wine wise, a crisp Pinot Grigio or light Chianti pairs beautifully because the acidity balances all that cheese and butter.
Storage and Leftovers
These keep well in the refrigerator for up to three days, and reheating them gently in a 325-degree oven covered with foil keeps them moist and tender. You can also freeze the assembled roll-ups before baking and bake them straight from frozen, just add 10 to 15 minutes to the cooking time.
- Make them ahead: Assemble everything the morning of and bake in the evening for that fresh-from-the-oven magic without the rush.
- Freeze uncooked roll-ups: Layer them in a freezer-safe container with parchment between layers and they'll keep for a month.
- Reheat gently: Low and slow in the oven prevents the cheese from toughening and keeps the filling creamy.
Save to Pinterest These roll-ups have become my answer to the question of what to make when I want to give someone something warm and thoughtful. Every time I make them, I'm reminded that the best meals are the ones made for people you care about.
Common Recipe Questions
- → Can I make lasagna roll-ups ahead of time?
Absolutely. Assemble the roll-ups completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → How do I prevent the noodles from tearing when rolling?
Cook noodles to al dente according to package directions—slightly undercooked is better than overcooked. Lay them flat on parchment paper immediately after draining to prevent sticking. Handle gently and spread filling evenly without overstuffing.
- → Can I freeze these roll-ups?
Yes. Freeze assembled, unbaked roll-ups tightly wrapped for up to 3 months. Thaw overnight in refrigerator before baking. Alternatively, bake first, then freeze individual portions for quick reheating later.
- → What can I use instead of ricotta cheese?
Cottage cheese blended until smooth works well as a lighter alternative. For a creamier texture, try mascarpone mixed with some Parmesan. Goat cheese creates a tangy variation that pairs beautifully with the spinach.
- → How do I know when the roll-ups are done baking?
The roll-ups are finished when the cheese topping is golden brown and bubbly, typically after the uncovered baking phase. You should see the sauce bubbling around the edges and the cheese should have a slight golden crust.
- → Can I add meat to this dish?
Certainly. Cooked, crumbled Italian sausage or browned ground beef mixed into the filling adds heartiness. Sautéed mushrooms or diced bell peppers also work wonderfully for vegetarian protein additions.