Lasagna Roll Ups with Cottage Cheese

These easy, delicious, high-protein Cottage Cheese Lasagna Roll-Ups are vegetarian and perfect for weeknight dinners.

Lasagna Roll Ups with Cottage Cheese

I swapped ricotta for cottage cheese in these cheesy lasagna rolls, and no one in my family noticed! In fact, my daughter liked it even better! Cottage cheese has a similar creamy texture to ricotta cheese, so it can be used in place of ricotta in many dishes without sacrificing texture or flavor. Compared to ricotta, it’s generally lower in calories and fat and higher in protein, which can help keep you feeling full and satisfied for longer. This vegetarian recipe is perfect for those who love lasagna but want a lighter and healthier version. If you love these, here are more vegetarian lasagna roll up recipes to try: Spinach Lasagna Roll Ups, Mushroom Kale Lasagna Roll Ups, and Zucchini Lasagna Roll Ups.

This easy cottage cheese lasagna recipe is perfect for weeknight dinners. It’s also vegetarian, can be made gluten-free, and is easy to make.

Lasagna Roll Up Ingredients

• Marinara Sauce: Use marinara from the jar or make your own.
• Noodles: You need eight uncooked lasagna noodles – gluten-free or wheat also works.
• Cottage cheese: I like the Good Culture 2% Cottage Cheese.
• Parmesan: Grate 1/2 cup parmesan cheese.
• Herbs: Chop fresh parsley for the filling. You can also dry it, or swap it out for basil. You will also need something to garnish.
• Pesto: Two tablespoons of pesto enhance the flavor while only using one ingredient.
• Egg: An egg binds the cheese filling. If you have an egg allergy you can omit it, although it will be a little runnier but still delicious!
• salt and pepper to season the cheese mixture and extra salt for the pasta water
• Mozzarella: Top each lasagne roll with grated mozzarella.

How to Make Cottage Cheese Lasagna Roll Ups

• Preparation: Preheat oven to 350°F. Scoop a cup of sauce onto the bottom of a 9″ x 12″ oval casserole dish.
• Pasta: Bring a large pot of salted water to a boil, cook the noodles according to package directions and drain.
• Cheese mix: Combine cottage cheese, parmesan, parsley, pesto, egg, salt and pepper in a bowl.
• Roll up the lasagna: Place a piece of wax paper on the counter and lay out the pasta (make sure it’s dry). Spread a third cup of the cheese mixture over the pasta. Carefully roll up and place in the casserole dish, seam side down. Repeat the process with the other pasta.

• Bake: Ladle the remaining sauce over the pasta and top each with a tablespoon of mozzarella. Cover the dish with foil, being careful not to touch the cheese, and bake for 40 minutes.

What to serve with Lasagna Roll Ups

These healthy cottage cheese lasagna rolls go great with an Italian side salad and garlic knots. Or serve it with broccolini, green parmesan beans or wilted spinach.

How to Prepare Lasagna Roll-Ups

These easy lasagna rolls are great for meal prep and freezing.

1. food preparation: Assemble the buns, cover the casserole dish and refrigerate overnight. Bake the dish the next day as directed.
2. Freeze unbaked: You can freeze the whole dish unbaked for up to three months. Thaw in the fridge and then bake according to directions.
3. Leftovers: Cooked lasagna rolls will last up to four days in the refrigerator or up to three months in the freezer. Reheat in the microwave or oven until warm.

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