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

Lasagna Roll Ups With Cottage Cheese

I swapped out ricotta for cottage cheese in these cheesy lasagna roll ups, and nobody in my family noticed a thing! In actual fact my daughter actually liked it higher! Cottage cheese has the same creamy texture to ricotta cheese, so it might be used instead of ricotta in lots of dishes without sacrificing texture or flavor. In comparison with ricotta, it’s generally lower in calories and fat and better in protein, which may also help keep you feeling full and satisfied for an extended time. This vegetarian recipe is ideal for individuals who love lasagna but desire a lighter and healthier version. In case you love these, listed below are more vegetarian lasagna roll up recipes to try: Spinach Lasagna Roll Ups, Mushroom Kale Lasagna Rolls, and Zucchini Lasagna Roll Ups.

This easy lasagna recipe with cottage cheese is ideal for weeknight dinners. It’s also vegetarian, could be made gluten-free and simple to make ahead.

Lasagna Roll Up Ingredients

• Marinara Sauce: Use jarred or homemade marinara.
• Noodles: You’ll need eight uncooked lasagna noodles – gluten-free or wheat will work too.
• Cottage Cheese: I like Good Culture’s 2% cottage cheese.
• Parmesan: Grate 1/2 cup of parmesan cheese.
• Herbs: Chop fresh parsley for the filling. Dried will work too, or swap it for basil. You’ll also want some for garnishing.
• Pesto: Two tablespoons of pesto enhance the flavour while only using one ingredient.
• Egg: One egg binds the cheese filling. If you will have an egg allergy you’ll be able to omit, although it can be slightly runnier but still delish!
• Salt and Pepper for seasoning the cheese mixture and additional salt for the pasta water
• Mozzarella: Top each lasagna roll with shredded mozzarella.

How one can Make Cottage Cheese Lasagna Roll Ups

• Prep: Preheat the oven to 350°F. Ladle a cup of sauce on the underside of a 9” x 12” oval baking dish.
• Pasta: Bring a big pot of salted water to a boil, cook the noodles in accordance with package directions, and drain.
• Cheese Mixture: Mix the cottage cheese, parmesan, parsley, pesto, egg, salt, and pepper in a bowl.
• Roll Up the Lasagna: Place a chunk of wax paper on the counter and lay out the noodles (Be sure they’re dry). Spread a 3rd cup of the cheese mixture over the noodle. Roll it rigorously and place seam-side down within the baking dish. Repeat the method with the opposite noodles.

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

What to Serve with Lasagna Roll Ups

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

How one can Meal Prep Lasagna Roll Ups

These easy lasagna roll ups are implausible for meal prep and freezing.

1. Meal Prep: Assemble the rolls, cover the baking dish, and refrigerate overnight. Bake the dish the following day as instructed.
2. Freeze Unbaked: You’ll be able to freeze your complete dish unbaked for up to 3 months. Thaw it within the refrigerator after which bake in accordance with the directions.
3. Leftovers: Cooked lasagna roll ups will last as long as 4 days within the fridge or up to 3 months within the freezer. Reheat within the microwave or oven until warm.

More Lasagna Recipes You’ll Love

Prep: 15 mins

Cook: 40 mins

Total: 55 mins

Yield: 4

Serving Size: 2 rolls

• Preheat oven to 350°F.

• Ladle about 1 cup sauce on the underside of a 9 x 12 or large oval baking dish.

• Meanwhile, bring a big pot of salted water to a boil. Cook noodles in accordance with package directions, then drain.

• In a big bowl mix cottage cheese, Parmesan, parsley, pesto, egg, 1/2 teaspoon salt and black pepper in a medium bowl and blend.

• Place a chunk of wax paper on the counter and lay out lasagna noodles.

• Be sure noodles are dry. Take 1/3 cup of cheese mixture and spread evenly over noodle. Roll rigorously and place seam side down onto the baking dish. Repeat with remaining noodles.

• Ladle remaining sauce over the noodles and top each with 1 tbsp mozzarella cheese.

• Put foil over baking dish careful not to the touch the cheese and bake for 40 minutes, or until cheese melts. Makes 8 rolls.

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Serving: 2 rolls, Calories: 462 kcal, Carbohydrates: 52 g, Protein: 32.5 g, Fat: 15 g, Saturated Fat: 6 g, Cholesterol: 82 mg, Sodium: 1300 mg, Fiber: 4 g, Sugar: 8 g