Lasagna Roll Ups Cottage Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups marinara sauce, homemade or jarred (plus extra for serving)
02 -
8 uncooked lasagna noodles, wheat or gluten-free
03 -
16 ounces 2% cottage cheese, drained (e.g., Good Culture)
04 -
1/2 cup grated Parmesan cheese
05 -
1/4 cup chopped parsley
06 -
2 tablespoons prepared or homemade pesto
07 -
1 large egg
08 -
1 teaspoon kosher salt
09 -
Black pepper, to taste
10 -
1/2 cup shredded part-skim mozzarella cheese (approximately 3 ounces)
11 -
Basil or parsley for garnish (optional)
# Instructions:
01 -
Preheat oven to 350°F.
02 -
Ladle about 1 cup of marinara sauce onto the bottom of a 9x12 or large oval baking dish.
03 -
Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions, then drain.
04 -
In a large mixing bowl, combine cottage cheese, Parmesan cheese, parsley, pesto, egg, 1/2 teaspoon of salt, and black pepper. Mix well.
05 -
Lay out cooked lasagna noodles on a piece of wax paper. Ensure noodles are dry. Spread 1/3 cup of the cheese mixture evenly over each noodle. Roll carefully and place seam side down in the prepared baking dish. Repeat with remaining noodles.
06 -
Ladle the remaining marinara sauce over the lasagna rolls and top each roll with 1 tablespoon of mozzarella cheese.
07 -
Cover the baking dish with foil, ensuring the foil does not touch the cheese. Bake for 40 minutes, or until the cheese is melted. Garnish with basil or parsley, if desired.
# Notes:
01 -
Use wax paper to prevent noodles from sticking while assembling.
02 -
Draining the cottage cheese helps reduce excess moisture in the filling.