Easy, high-protein lasagna roll-ups made with cottage cheese instead of ricotta. Perfect for a family-friendly, make-ahead meal.
Author:Sarah Peterson
Prep Time:20 min
Cook Time:30 min
Total Time:50 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
12 lasagna noodles
1 (16 ounce) container cottage cheese
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 (24 ounce) jar marinara sauce
Fresh basil, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
In a medium bowl, combine the cottage cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix well.
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
Lay the cooked lasagna noodles flat. Spread about 2 tablespoons of the cottage cheese mixture evenly over each noodle.
Carefully roll up each noodle and place it seam-side down in the prepared baking dish.
Pour the remaining marinara sauce over the top of the roll-ups. Sprinkle with the remaining 1/2 cup mozzarella cheese.
Cover the baking dish with foil. Bake for 20 minutes.
Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Let stand for a few minutes before serving. Garnish with fresh basil if desired.
Notes
For a make-ahead meal, assemble the roll-ups and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
These roll-ups freeze well. Cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
You can add cooked ground beef or turkey to the cottage cheese mixture for extra protein.