Cheesy Lasagna Rolls
I’ve tried a lot of twists on lasagna over the years, but one thing I’ve never tried before is a lasagna roll-up. This is a twist on the classic lasagna recipe where you spread the fillings on top of each noodle and roll it up, then load all those rolls side by side into the pan and bake ‘em.
I’m not sure why it took me so long to get around to trying this, because cooking lasagna this way has a lot of perks. For one, it distributes the filling evenly, so you always get the perfect balance of noodles and filling in every serving. And speaking of serving, lasagna roll-ups are a lot neater and easier to serve: just dish out a roll to each person.
This rolled-up recipe seemed like the perfect way to try out a lighter version of lasagna I’ve been working on. Instead of ground beef and ricotta, it uses cottage cheese with a couple of beaten eggs. This mixture is lower in fat and packed with protein, but it’s also soft and slippery, so in a regular lasagna, it would make the layers slide around too much. But rolled up inside the noodle, everything stays put.
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These Cheesy Lasagna Rolls are light and vegetarian-friendly. And with the servings already wrapped up, it’s easier to control portion size – if you can stop yourself from going back for seconds.
Cheesy Lasagna Rolls
Ingredients:
14 lasagna noodles, cooked, drained
2 cups cottage cheese
2 cups mozzarella cheese, shredded
1⁄2 cup parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 eggs
2 tablespoons parsley, chopped
1 (32 ounce) jar of your favorite spaghetti sauce
For topping:
1-2 cups of shredded mozzarella cheese
fresh parsly, diced
Directions:
1. Heat oven to 375ºF. Combine cottage cheese, mozzarella, parmesan, garlic salt, pepper, eggs and parsly in a large bowl. Mix until well combined.
2. Spread each noodle with 1/4 cups of the cheese mixture.
3. Spread 1/2 cup spaghetti sauce onto bottom of 13 x 9 baking dish. Carefully roll up noodle. Place the rolls seam side down in the baking dish. Top with remaining sauce.
4. Cover and bake 40 to 50 mins or until heated through. For the last 10 minutes, uncover and top with mozzarella cheese. Continue cooking uncovered for the last 10 mins. Garnish with diced fresh parsly.
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Cheesy Lasagna Rolls
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Ingredients
- 14 lasagna noodles cooked, drained
- 2 cups cottage cheese
- 2 cups mozzarella cheese shredded
- 1/2 cup parmesan cheese
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 eggs
- 2 tablespoons parsley chopped
- 1 32 ounce jar of your favorite spaghetti sauce
For topping:
- 1-2 cups of shredded mozzarella cheese
- fresh parsly diced
Instructions
- Heat oven to 375ºF. Combine cottage cheese, mozzarella, parmesan, garlic salt, pepper, eggs and parsly in a large bowl. Mix until well combined.
- Spread each noodle with 1/4 cups of the cheese mixture.
- Spread 1/2 cup spaghetti sauce onto bottom of 13 x 9 baking dish. Carefully roll up noodle. Place the rolls seam side down in the baking dish. Top with remaining sauce.
- Cover and bake 40 to 50 mins or until heated through. For the last 10 minutes, uncover and top with mozzarella cheese. Continue cooking uncovered for the last 10 mins. Garnish with diced fresh parsly.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Made this last night – I was easy and fun to make and was delicious!! I love left overs and this made enough for my hungry man and me for two nights! I will definitely be making this again and passing the recipe along. (I added cooked ground beef to the cheese mixture because, like I said, I have a hungry man that needs all the protein he can get (: )
Hi, I’m cooking for one so have rationed the ingredients out. Can you freeze the roll ups once cooked. or alternatively refrigerate half of the cheese mix for another day?
Yes Penny! I would recommend freezing the roll ups once cooked.
I’ve just realised I don’t have enough mozzarella. Could I use some mild cheddar as a substitute? I don’t have parsley either but hopefully that will be ok 🙂
Honestly, I think any cheese would be yummy Michelle!