These Lasagna Roll Ups With Cottage Cheese are a cozy, weeknight-friendly twist on classic lasagna. Instead of layers, each noodle becomes a little package: a creamy cottage cheese filling, bright pesto and parsley, rolled and nestled into a saucy pan. They bake up bubbly and golden on top, and they’re surprisingly simple to assemble. Whether you’re feeding a family or packing lunches for the week, this version is lighter but still comforting—perfect when you want lasagna vibes without an all-afternoon commitment.

Why you’ll love these roll ups

Ready in about an hour with most of the time hands-off.
Uses pantry-friendly marinara—jarred works great, or swap in homemade sauce for extra flavor.
Cottage cheese keeps the filling creamy and slightly tangy while trimming richness compared to a heavy ricotta blend.
Easy to customize: add cooked spinach, ground meat alternatives, or extra herbs based on preference.

Ingredients

2 cups homemade or jarred marinara sauce, plus more for serving
8 uncooked lasagna noodles, wheat or gluten-free
16 ounces 2% cottage cheese, I like Good Culture, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
2 tablespoons pesto, prepared or homemade
1 large egg
1 teaspoon kosher salt
Black pepper to taste
1/2 cup part skim mozzarella cheese, shredded (about 3 oz)
Basil or parsley, optional for garnish

Make-ahead and storage notes

You can assemble the roll ups ahead of time and refrigerate them, covered, for up to 24 hours before baking. Baked leftovers store well in an airtight container for 3–4 days and reheat in the oven or microwave. To freeze, bake first, cool completely, then freeze in a shallow container for up to 2 months; thaw overnight in the refrigerator before reheating.

Step-by-step directions

Prepare your sauce and noodles. Preheat the oven to 375°F (190°C). Spread 1 cup of the marinara sauce in the bottom of a 9×13-inch baking dish so the noodles will sit on a thin layer of sauce. Bring a large pot of salted water to a boil and cook the 8 uncooked lasagna noodles according to the package directions until they are al dente. Drain the noodles and lay them flat on a sheet of parchment or a clean kitchen towel to cool slightly and stay separate.
Make the filling. In a medium mixing bowl, combine 16 ounces 2% cottage cheese (drained), 1/2 cup grated Parmesan cheese, 1/4 cup chopped parsley, 2 tablespoons pesto, 1 large egg, 1 teaspoon kosher salt, and black pepper to taste. Stir until the mixture is uniform and creamy. Taste and adjust salt and pepper if needed.
Assemble the roll ups. Working with one noodle at a time, spread an even layer of the cottage cheese mixture down the center third of each noodle. Use roughly the same amount of filling for each noodle so the rolls are consistent. Sprinkle a little of the shredded mozzarella on top of the filling before rolling if you like extra cheesiness.
Roll and place in the pan. Starting at one short end, roll each noodle up tightly but gently, keeping the seam side down. Place each roll seam-side down in the prepared baking dish on top of the marinara layer. Arrange the rolls in a single layer with a little space between them so sauce can surround each one. If you have extra marinara, reserve it for serving.
Add sauce and cheese. Spoon the remaining 1 cup marinara sauce evenly over the tops of the roll ups so the tops are mostly covered but the edges of the noodles can crisp slightly. Sprinkle the 1/2 cup part skim shredded mozzarella (about 3 oz) across the tops for that golden finish.
Bake until bubbly. Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue to bake for another 8–12 minutes, or until the cheese is melted and bubbling and the edges of the noodles are lightly golden.
Rest and garnish. Remove the dish from the oven and let the roll ups rest for 5 minutes so they set up and are easier to serve. Garnish with extra chopped basil or parsley if desired. Serve each portion with additional warmed marinara sauce on the side for dipping or ladling over the top.

Taste and texture tips

The cottage cheese base creates a creamy, slightly tangy center. If you prefer a smoother filling, pulse the cottage cheese briefly in a food processor before mixing with the other ingredients. For a richer texture, stir in a couple tablespoons of olive oil or a little more Parmesan. To introduce green flavor, fold in 1 cup of well-drained, sautéed spinach (squeeze excess moisture out first) to the filling before assembly.

Flavor variations and add-ins

Vegetable boost: add roasted red peppers, mushrooms, or zucchini slices into the filling or layer them in the pan before placing the rolls.
Protein options: brown 12–16 ounces of ground turkey or beef with a pinch of salt and pepper, cool slightly, then mix into the cottage cheese filling for a heartier dish.
Spicy twist: stir 1/4–1/2 teaspoon crushed red pepper flakes into the marinara for heat, or add a spoonful of chili paste to the pesto.
Cheesy swap: substitute part of the mozzarella for provolone or fontina for different melting character.

Serving suggestions

Pair these Lasagna Roll Ups With Cottage Cheese with a crisp green salad, garlic-roasted vegetables, or a simple side of steamed broccoli. A warm crusty loaf or light garlic toast rounds out the meal, and extra marinara on the table makes every forkful saucy and satisfying.

Final notes

This recipe keeps the spirit of traditional lasagna while giving you individual portions that are fun to assemble and pretty on the plate. The ingredient list stays straightforward—two cups of marinara, eight noodles, a creamy cottage cheese filling boosted with Parmesan, pesto, parsley and egg—and the step-by-step approach means reliable results even on busy weeknights. Enjoy these roll ups fresh from the oven for the best texture, or make them ahead and reheat for an easy, comforting dinner.

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Lasagna Roll Ups With Cottage Cheese

Creamy cottage-cheese-filled lasagna rolls baked in marinara for an easy, comforting meal.

Prep Time15

Cook Time40

Total Time55

Servings: 4 servings

Ingredients

2 cups marinara sauce homemade or jarred, plus more for serving
8 uncooked lasagna noodles wheat or gluten-free
16 ounces 2% cottage cheese drained
1/2 cup Parmesan cheese grated
1/4 cup parsley chopped
2 tablespoons pesto prepared or homemade
1 egg large
1 teaspoon kosher salt
black pepper to taste
1/2 cup part-skim mozzarella cheese shredded (about 3 oz)
basil or parsley optional for garnish

Instructions

Preheat the oven to 350°F (175°C). Spread about 1 cup of marinara sauce evenly across the bottom of a 9 x 12-inch or large oval baking dish.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente, then drain in a colander and lay noodles flat on wax paper or a clean towel to dry.
In a large bowl, combine the drained cottage cheese, grated Parmesan, chopped parsley, pesto, egg, 1/2 teaspoon kosher salt, and black pepper. Stir until evenly mixed.
Measure about 1/3 cup of the cheese mixture and spread it evenly over one lasagna noodle, leaving a small border on the edges. Roll the noodle tightly and place seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
Pour the remaining marinara sauce over the rolled noodles, then sprinkle about 1 tablespoon of shredded mozzarella over each roll.
Cover the dish with foil, being careful not to press the foil onto the cheese, and bake for 40 minutes, until heated through and cheese has melted. Remove foil for the last few minutes if you prefer browned cheese.
Let the roll ups rest a few minutes, garnish with basil or parsley if desired, and serve.