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Cottage Cheese Lasagna Rolls - Lighter, Cozy, and Weeknight-Friendly

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Lasagna noodles (12 sheets, traditional or no-boil that can be softened)
  • Cottage cheese (2 cups; small-curd or whipped for a smoother texture)
  • Shredded mozzarella (1 1/2 cups, divided)
  • Grated Parmesan (1/2 cup)
  • Large egg (1, to bind the filling)
  • Marinara sauce (3–4 cups; choose your favorite jar or homemade)
  • Fresh spinach (2 cups chopped) or frozen spinach (10 oz, thawed and squeezed dry)
  • Garlic (2 cloves, minced)
  • Fresh basil or Italian parsley (a small handful, chopped)
  • Olive oil (1 tablespoon)
  • Salt and black pepper
  • Optional add-ins: red pepper flakes, Italian seasoning, cooked ground turkey or beef (1/2–1 lb), sautéed mushrooms, or roasted vegetables

Method
 

  1. Boil the noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until just shy of al dente (about 7–8 minutes). Drain, then lay them flat on a lightly oiled sheet pan or parchment so they don’t stick.
  2. Prep the spinach and aromatics: Warm olive oil in a skillet over medium heat. Sauté garlic for 30 seconds. Add spinach and cook until wilted (or squeeze thawed frozen spinach very dry and just warm it through). Season with a pinch of salt and pepper. Cool slightly.
  3. Mix the filling: In a bowl, stir together cottage cheese, 1 cup mozzarella, Parmesan, egg, chopped herbs, and the cooled spinach. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add a pinch of red pepper flakes if you like a little heat.
  4. Preheat and prep the pan: Heat the oven to 375°F (190°C). Spread 1 to 1 1/2 cups marinara over the bottom of a 9x13-inch baking dish to create a saucy base.
  5. Assemble the rolls: Working one noodle at a time, spread 2–3 tablespoons of filling in an even layer, leaving a small border at the ends. Roll from the short side to form tidy spirals.
  6. Nestle into the sauce: Place each roll seam-side down in the dish. Spoon a generous layer of marinara over the tops. Sprinkle the remaining 1/2 cup mozzarella over everything.
  7. Bake: Cover the dish loosely with foil (tent it so it doesn’t stick to the cheese). Bake for 20 minutes, then uncover and bake another 8–10 minutes, until bubbling and lightly golden on top.
  8. Rest and serve: Let the rolls sit for 5–10 minutes so they set. Finish with extra chopped basil or parsley and a dusting of Parmesan. Serve 2 rolls per person with a simple salad.