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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 minutes
Cook Time40 minutes
Total Time55 minutes
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.

Equipment

  • 9 x 12-inch or large oval baking dish
  • Large Pot
  • Mixing Bowl
  • Spoon or Spatula
  • Measuring Cups and Spoons
  • Colander
  • Wax paper or clean kitchen towel
  • Aluminum Foil

Notes

  • Makes about 8 rolls.
  • Drain cottage cheese before mixing to avoid excess moisture.
  • Use gluten-free noodles if needed.
  • Leftovers can be stored refrigerated.