Garlic Bread Lasagna Roll-Ups

Garlic Bread Lasagna Roll-Ups: Your New Comfort Food Obsession

Hey friends, Wyatt here! Pull up a stool and let me tell you about the little culinary Frankenstein that’s been dominating my dinner table lately. You know those nights when you’re staring into the fridge, torn between ordering pizza, craving lasagna’s cheesy layers, and dreaming of garlic bread’s buttery crunch? Same, y’all. That exact hunger limbo sparked what I now call my “holy trinity comfort food” – these insanely delicious Garlic Bread Lasagna Roll-Ups. Imagine tender lasagna noodles rolled up with rich ricotta and zesty marinara, stuffed with cheeky mini pepperoni, then baked on a sizzling garlic-Parmesan butter bath until the cheese blisters like your favorite pizza slice. Oh, and that bottom? Crispy, golden, essentially garlic bread in casserole form. It’s playful, satisfying, and shockingly simple – no fancy skills needed. Whether you’re feeding rowdy teens, impressing date night, or just treating yourself (zero judgment here), these roll-ups are flavor-packed hugs on a plate. Ready to make magic?

Why This Dish Hits Home

Garlic Bread Lasagna Roll-Ups

Print Recipe

Craving lasagna, pizza, and garlic bread all at once? Now you don’t have to choose. These Garlic Bread Lasagna Roll-Ups combine the gooey richness of lasagna, the cheesy indulgence of pizza, and the crispy buttery bite of garlic bread—baked into perfect hand-held rolls. It’s comfort food reimagined, and it’s dangerously addictive. Try it tonight and watch it disappear!

• Author: Wyatt Porter
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Yield: 8 roll-ups 1x

Ingredients

Scale 1x2x3x

8 lasagna noodles, cooked al dente

1 cup ricotta cheese

1 egg

1 tsp Italian seasoning

1 ½ cups marinara sauce

½ cup mini pepperoni

2 tbsp fresh basil, chopped

1 ½ cups shredded mozzarella

3 tbsp unsalted butter, melted

2 cloves garlic, minced

1 tbsp chopped parsley

¼ cup grated Parmesan

Instructions

Prep the garlic base: Mix melted butter, garlic, parsley, and Parmesan. Pour into the bottom of a greased 9×13 baking dish.

Make the filling: In a bowl, mix ricotta, egg, Italian seasoning, and basil.

Roll it up: Spread each noodle with ricotta mix, top with marinara and mini pepperoni, then roll tightly.

Assemble: Place each roll seam-side down on the garlic butter bed. Spoon a little extra marinara over each, then sprinkle with mozzarella.

Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 10 more until bubbly and golden.

Garnish: Top with more basil or parsley if desired.

Nutrition

• Calories: 280
• Fat: 14g
• Carbohydrates: 24g
• Protein: 14g

This recipe takes me straight back to my Aunt Mae’s chaotic kitchen, where “leftover remixes” were her superpower. One Sunday, after her legendary lasagna feast, we stared at stray noodles, half-jars of sauce, and leftover garlic bread crumbs. “Waste not, want not!” she’d declare, already buttering a dish. She rolled those noodles with ricotta, splashed sauce, scattered pepperoni from Friday’s pizza night, and drizzled garlic butter over everything. What emerged from the oven wasn’t just leftovers – it was pure alchemy. We fought over the crispy-edged rolls, laughing as garlic butter dripped down our chins. That moment taught me cooking isn’t about perfection; it’s about joy, resourcefulness, and creating something greater than the sum of its parts. These roll-ups? They’re my tribute to Aunt Mae’s genius.

Gather Your Flavor Arsenal

• 8 lasagna noodles, cooked al dente: Pro tip: Under-cook by 2 minutes! They’ll finish baking. No-boil noodles work in a pinch – just soak in hot water for 10 mins first.
• 1 cup ricotta cheese: Full-fat for creaminess! Cottage cheese works for tang, but drain it first.
• 1 egg: Your binding agent – keeps filling sturdy.
• 1 tsp Italian seasoning: Cheat code for depth! DIY blend: ½ tsp oregano + ¼ tsp each basil/thyme/rosemary.
• 1 ½ cups marinara: Use your favorite jarred or homemade. Sneaky hack: Stir in 1 tsp balsamic for brightness!
• ½ cup mini pepperoni: Their size hugs the rolls! Swap with cooked sausage crumbles or mushrooms.
• 2 tbsp fresh basil, chopped: Don’t skip the fresh pop! Parsley works if basil’s MIA.
• 1 ½ cups shredded mozzarella: Low-moisture melts best. Pre-shredded? Toss with 1 tsp cornstarch to prevent gumminess.
• 3 tbsp unsalted butter, melted: Unsalted lets you control salt. Vegan butter? Absolutely.
• 2 cloves garlic, minced: Fresh is key! Powder (½ tsp) works in emergencies.
• 1 tbsp chopped parsley: For that garlic butter “oomph.”
• ¼ cup grated Parmesan: The salty, umami kick. Pecorino Romano packs punch too!

Note: All ingredients should be room temp for even mixing!

Let’s Build Some Deliciousness!

Step 1: The Garlic Butter Foundation
Mix melted butter, minced garlic, parsley, and Parmesan in a small bowl. Pour this glorious slurry into a greased 9×13 baking dish, tilting to coat the bottom evenly. This isn’t just grease – it’s your crispy, flavor-bomb undercarriage!

Step 2: Filling Fiesta
In a medium bowl, beat the egg lightly. Add ricotta, Italian seasoning, and chopped basil. Mix just until combined – overmixing makes it gluey. Taste? Adjust salt/pepper now!

Step 3: Roll It Like You Mean It
Lay cooked noodles flat on a clean surface. Spread 2 tbsp ricotta mix down each noodle, leaving 1-inch bare at one end. Spoon 1 tbsp marinara over ricotta, then scatter mini pepperoni. Roll tightly from the filling end to the bare end (this seals it!). Place seam-side down in the garlic butter bath. Repeat!

Step 4: Saucy & Cheesy Bliss
Spoon remaining marinara over rolls (don’t drown them – just a kiss!). Sprinkle mozzarella generously over top. Pro move: Reserve ¼ cup cheese for the final bake!

Step 5: Bake to Perfection
Cover dish tightly with foil. Bake at 375°F (190°C) for 20 mins – this steams rolls tender. Uncover, sprinkle reserved cheese, bake 10 more mins until bubbly and golden. Broil 1-2 mins for extra crisp (watch closely!).

Step 6: Finish with Flair
Let rest 5 mins – they’ll firm up! Garnish with fresh basil. Slide a spatula under each roll to scoop up that buttery crust!

Serving Up the Good Stuff

Slide these beauties onto plates with a dramatic garlic butter drizzle from the dish. Keep it simple: a crisp green salad with lemon vinaigrette cuts the richness. For a cozy night, pair with roasted broccoli or garlic sautéed spinach. Family-style? Pile rolls on a platter, scatter extra basil, and let everyone dig in! Essential: Have napkins ready – this is gloriously messy joy.

Shake It Up! Your Roll-Up Playground

• Veggie Lover: Swap pepperoni for roasted zucchini, spinach, and sun-dried tomatoes.
• White Pizza Twist: Use Alfredo sauce instead of marinara + add cooked chicken and provolone.
• Spicy Arrabbiata: Stir red pepper flakes into marinara + use spicy Italian sausage.
• Meatless Marvel: Omit pepperoni, add sautéed mushrooms and walnuts for “meaty” crunch.
• Gluten-Free: Use GF lasagna noodles + ensure all sauces/seasonings are GF.

Wyatt’s Whispered Wisdom

This recipe’s a living thing in my kitchen! Early tests had rolls bursting open mid-bake – hence the bare noodle end trick. Once, I subbed in blue cheese (Aunt Mae would’ve raised an eyebrow!), creating a funky Buffalo chicken version. My biggest lesson? Embrace the imperfections. So what if a roll unfurls? Smash it into a deconstructed bake – still delicious! These roll-ups also freeze like champs. Assemble (unbaked), freeze, then bake covered 30 mins + uncovered 15 mins straight from frozen. Game changer for busy nights!

Roll-Up Rescue Squad

Q: My rolls keep unrolling! Help?
A: Three tricks: 1) Leave that 1-inch noodle end bare – it seals better. 2) Don’t overfill (stick to 2 tbsp ricotta max). 3) Place them seam-side down snugly in the dish – they’ll support each other!

Q: Can I prep these ahead?
A: Absolutely! Assemble rolls (without baking) up to 24 hours ahead. Cover and fridge. Add 5 mins to covered bake time since they’re cold. You rock, meal-prepper!

Q: Why is my garlic butter burning?
A: If your oven runs hot, tent foil loosely over rolls (don’t seal tight) during the last 10 mins. Or, mix garlic into the butter after melting to avoid bitterness.

Q: Can I use regular pepperoni?
A: Sure! Chop it small or layer slices thinly. Mini just nestles into rolls easier. Want crispier bits? Fry chopped pepperoni 1 min before adding!

Nutritional Nibbles (Per Roll-Up)

Calories: 280 | Protein: 14g | Carbs: 24g | Fat: 14g
Note: Values are estimates. For precise counts, use your specific ingredient brands!

Final Thoughts

If comfort food had a greatest hits album, these Garlic Bread Lasagna Roll-Ups would be track one. They’re nostalgic, a little indulgent, and totally customizable – the kind of dish that turns ordinary weeknights into something worth gathering around the table for. Whether you’re channeling Aunt Mae’s leftover genius or just chasing that perfect bite of crispy-cheesy-garlicky joy, these roll-ups deliver every single time. Don’t be afraid to get a little messy, swap in your own twists, and make it your own – that’s where the magic happens. Happy rolling, friends!