These easy, delicious, high-protein cottage cheese lasagna roll-ups are vegetarian-friendly and perfect for weekday dinners.
cottage cheese lasagna roll up
I swapped out the ricotta for cottage cheese in these cheesy lasagna rollups and no one in my family noticed! Cottage cheese has a creamy texture similar to ricotta cheese, so it can be used as a substitute for ricotta cheese in many dishes without sacrificing texture or flavor. Compared to ricotta cheese, it’s generally lower in calories and fat and higher in protein, which helps keep you feeling full and satisfied for longer. It is ideal for those who want a simple version. If you like these, try our vegetarian lasagna rollup recipes like Spinach Lasagna Rollup, Mushroom Kale Lasagna Rollup, and Zucchini Lasagna Rollup.
This easy cottage cheese lasagna recipe is perfect for a weeknight dinner. It’s also vegetarian, gluten-free and easy to make.
lasagna roll up
- Marinara sauce: Use bottled or homemade marinara.
- noodles: Requires 8 uncooked Lasagna Noodles. Gluten free or wheat no problem.
- cottage cheese: like Good culture 2% cottage cheese.
- Parmesan: Grate 1/2 cup of Parmesan cheese.
- Herbs: Chop fresh parsley for the filling. Dried works well, but you can also replace it with basil.
- Plague: Two tablespoons of pesto enhances the flavor while using only one ingredient.
- egg: Cheese filling sticks with one egg. If you have an egg allergy, you can omit it, but it’s a little thick, but it’s delicious!
- salt and pepper Extra salt for seasoning the cheese mixture and the pasta water
- Mozzarella: Sprinkle shredded mozzarella cheese on top of each lasagna roll.
How to make cottage cheese lasagna roll up
- Preparation: Preheat oven to 350°F. Fill the bottom of a 9-inch x 12-inch oval baking dish with the sauce.
- pasta: Boil plenty of water in a pot, boil the noodles according to the directions on the package, and drain.
- Cheese mix: Place cottage cheese, parmesan cheese, parsley, pesto, eggs, salt and pepper in a bowl.
- Roll up the lasagna: Place the wax paper on the counter and spread out the noodles (make sure the noodles are dry). Spread the third tablespoon of cheese mixture over the noodles. Roll it up carefully and arrange it on a gratin dish with the seam facing down. Repeat the same with other noodles.
- bake: Drizzle the remaining sauce over the noodles and top with 1 tablespoon mozzarella cheese. Cover with foil so it doesn’t touch the cheese and bake for 40 minutes.
What to Serve with a Lasagna Rollup
These healthy cottage cheese lasagna roll ups are italian side salad and garlic knot. Or, serve with broccolini, parmesan green beans, or wilted spinach.
How to eat prep pragna roll up
These easy lasagna rollups are perfect for meal prepping or freezing.
- Meal preparation: Assemble the rolls, cover the baking dish, and refrigerate overnight. Bake the dish the next day according to the instructions.
- Freezing without baking: You can freeze the whole baked dish for up to 3 months. After defrosting in the refrigerator, bake according to the instructions.
- leftovers: Cooked lasagna roll-ups will last up to 4 days in the refrigerator and up to 3 months in the freezer. Reheat in the microwave or oven until warm.
More Lasagna Recipes You’ll Love
yield: Four
Serving size: 2 Rawls
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Preheat oven to 350°F.
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Soak about 1 cup of sauce in the bottom of a 9 x 12 or large oval baking dish.
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Meanwhile, bring salted water to a boil in a large pot. Boil the noodles as directed on the packet and drain.
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In a large bowl, combine cottage cheese, Parmesan cheese, parsley, pesto, eggs, 1/2 teaspoon salt and black pepper.
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Place a piece of wax paper on the counter and arrange the lasagna noodles.
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Make sure the noodles are dry. Take 1/3 cup cheese mixture and spread evenly over noodles. Carefully roll and place seam side down in a baking dish. Repeat with remaining noodles.
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Drizzle the remaining sauce over the noodles and top each with 1 tablespoon mozzarella cheese.
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Place foil over baking dish, being careful not to touch cheese, and bake for 40 minutes or until cheese is melted.
Last step:
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Serving: 2 Rawls, calorie: 462 kcal, carbohydrates: 52 g, protein: 32.5 g, obesity: 15 g, saturated fat: 6 g, cholesterol: 82 mg, sodium: 1300 mg, fiber: Four g, sugar: 8 g
