Lasagna Roll Ups With Cottage Cheese
These Lasagna Roll Ups With Cottage Cheese are a cozy, weeknight-friendly spin on classic lasagna that’s lighter, faster to assemble, and perfect for feeding a crowd. Think tender lasagna noodles rolled around a creamy, herb-studded cottage cheese filling, nestled in a bed of bright marinara and finished with gooey mozzarella and a shower of Parmesan. They slice into perfectly portioned spirals that look impressive on a plate but are utterly forgiving to make. I love serving them with a simple green salad and extra sauce for dipping.
Why you’ll love this version
This recipe keeps the comforting flavors of traditional lasagna without the long layer-by-layer assembly. Using cottage cheese creates a silky, tangy filling that pairs beautifully with tomato sauce and pesto. The rolls are portable, easy to reheat, and great for meal prep—make them ahead and bake when guests arrive. They also work with wheat or gluten-free noodles, so the dish can be tailored to different dietary needs.
Ingredients
- 2 cups homemade or jarred marinara sauce, plus more for serving
- 8 uncooked lasagna noodles, wheat or gluten-free
- 16 ounces 2% cottage cheese, I like Good Culture, drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 2 tablespoons pesto, prepared or homemade
- 1 large egg
- 1 teaspoon kosher salt
- Black pepper to taste
- 1/2 cup part skim mozzarella cheese, shredded (about 3 oz)
- Basil or parsley, optional for garnish
Equipment
- Large pot for boiling noodles
- 9×13-inch baking dish
- Mixing bowl and spoon or spatula
- Colander or slotted spoon
- Aluminum foil
Prep tips before you begin
Drain the cottage cheese well so the filling is thick and not watery—line a fine-mesh sieve with a paper towel and let it sit for 10–15 minutes if needed. Measure out your sauce, shred the mozzarella, and have a clean work surface to roll the noodles. If you prefer extra herb brightness, add a tablespoon more parsley or stir in a little lemon zest to the filling for a hint of lift.
Step-by-step Instructions
- Preheat the oven to 375°F (190°C). Spread 1 cup of the marinara sauce in the bottom of a 9×13-inch baking dish, creating an even layer to prevent sticking.
- Bring a large pot of salted water to a boil. Add the 8 uncooked lasagna noodles and cook until they are pliable but still slightly firm to the bite—about 7–9 minutes, or according to package directions for al dente. Stir gently so they don’t stick together.
- Carefully drain the noodles in a colander and run cold water over them to stop the cooking. Lay the noodles flat on a clean kitchen towel or baking sheet in a single layer so they’re easy to handle for filling and rolling.
- In a medium mixing bowl, combine the drained 16 ounces 2% cottage cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped parsley, 2 tablespoons pesto, 1 large egg, 1 teaspoon kosher salt, and black pepper to taste. Stir until the mixture is uniformly combined and creamy. Taste and adjust seasoning if needed.
- Spread about 1/4 to 1/3 cup of the cottage cheese mixture evenly over each cooked lasagna noodle, leaving a small border at the edges so the filling does not squeeze out when rolling. The exact amount will vary slightly, but aim for a thin, even layer so the noodles roll easily.
- Starting at one end, gently roll each filled noodle into a tight spiral. Place each roll seam-side down into the baking dish on top of the marinara layer. Arrange the rolls in a single layer; depending on roll size they should fit comfortably in a 9×13-inch dish.
- Once all rolls are arranged, spoon the remaining 1 cup of marinara sauce over the tops, covering them evenly. Sprinkle the 1/2 cup shredded part skim mozzarella cheese (about 3 oz) across the rolls so the cheese melts into a golden blanket.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and starting to brown.
- Remove the dish from the oven and let the rolls rest for 5 minutes to set. This brief cooling helps them hold their shape when serving. If desired, warm a little extra marinara sauce for serving alongside.
- Garnish with fresh basil or parsley if you like, then serve the Lasagna Roll Ups With Cottage Cheese hot with extra sauce on the side for dipping. Leftovers keep covered in the refrigerator for up to 3 days and reheat well in a 350°F oven or in portions in the microwave.
Make-ahead and storage
You can assemble the rolls up to a day in advance and keep them covered in the refrigerator until ready to bake. If preparing further ahead, freeze the unbaked rolls in the baking dish, tightly wrapped in foil, for up to 2 months. When baking from frozen, remove any plastic wrap, keep them covered with foil, and add 15–20 minutes to the initial baking time, then uncover and finish until cheese is bubbly.
Serving suggestions
These Lasagna Roll Ups With Cottage Cheese pair beautifully with a crisp green salad tossed with a lemony vinaigrette or a simple arugula salad with shaved Parmesan. For something heartier, serve with roasted Brussels sprouts or a tray of garlicky green beans. Finish the meal with a simple dessert like fresh berries tossed with a touch of honey and lemon.
Recipe notes and swaps
- If you prefer a stronger cheese flavor, swap up to 4 ounces of the cottage cheese for ricotta of the same weight, keeping the rest the same. Maintain the 16-ounce total for the filling base.
- For a dairy-free version, use a firm, creamy plant-based cottage cheese alternative and a dairy-free shredded mozzarella substitute. Keep the other amounts the same.
- If your marinara is particularly thin, simmer it briefly to concentrate flavors so it won’t make the rolls watery during baking.
- To add vegetables, stirfinely chopped spinach (about 1 cup cooked, squeezed dry) or sautéed mushrooms into the cottage cheese mixture before filling the noodles. Make sure excess moisture is removed so the filling stays thick.
Why draining the cottage cheese matters
Draining the 16 ounces of 2% cottage cheese is a small but essential step. Excess whey makes the filling runny, which can cause the rolls to fall apart or the sauce to become diluted. A quick drain in a fine-mesh sieve lined with a paper towel or cheesecloth gives a firmer, creamier filling that holds together when rolled and baked.
Flavor boosters
The 2 tablespoons of pesto in the filling add an aromatic punch—if your pesto is store-bought, choose one with good-quality olive oil and fresh basil. You can swap the parsley for fresh basil for a greener, sweeter herb note. A pinch of red pepper flakes stirred into the marinara adds a welcome warmth if you like a little heat.
Portioning and presentation
Each roll is a neat serving that looks lovely when plated. For entertaining, place two rolls per plate with a spoonful of extra sauce around the base, sprinkle with additional grated Parmesan, and tuck a small basil sprig on top for color. The spiral cross-section makes for an attractive presentation—every bite gives you noodles, cheese, and sauce.
Final thoughts
Lasagna Roll Ups With Cottage Cheese are a delicious, adaptable, and approachable way to enjoy lasagna flavors with less fuss. They’re ideal for busy weeknights, delightful for casual dinners with friends, and handy for making ahead. With simple ingredients and straightforward steps, this recipe gives you comforting, cheesy satisfaction in a compact, sliceable form that’s as pretty as it is tasty.
Happy cooking—may your rolls be creamy, your sauce bright, and your oven cooperative. If you try this recipe, I’d love to hear what additions or swaps you made!
Lasagna Roll Ups With Cottage Cheese
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Spread about 1 cup of marinara sauce on the bottom of a 9 x 12-inch or large oval baking dish.
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and lay the noodles flat on a sheet of wax paper to dry.
- In a large bowl, combine the drained cottage cheese, grated Parmesan, chopped parsley, pesto, egg, 1/2 teaspoon kosher salt, and black pepper; stir until evenly mixed.
- Place about 1/3 cup of the cheese mixture onto each noodle and spread it evenly, leaving a small border at the edges.
- Roll each noodle tightly from one end to the other and place seam-side down in the prepared baking dish.
- Pour the remaining marinara sauce evenly over the rolls and sprinkle about 1 tablespoon of shredded mozzarella on top of each roll.
- Cover the dish loosely with foil (avoid touching the cheese) and bake for 40 minutes, until heated through and the cheese is melted. Remove foil for the last few minutes if you want more browning.
- Garnish with basil or parsley if desired and serve warm.
Notes
- Drain the cottage cheese well to avoid a watery filling.
- Dry the cooked noodles on wax paper so the filling spreads easily.
- You can use store-bought or homemade marinara interchangeably.
- Prepare up to a day ahead and refrigerate before baking.
