Lasagna Roll Ups with Cottage Cheese
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Prep Time
15 Minutes -
Cook Time
40 Minutes -
Servings
4
Ingredients
- 2 cups homemade or jarred marinara sauce, plus more for serving
- 8 uncooked lasagna noodles, wheat or gluten-free
- 16 ounces Hiland Dairy Low Fat Cottage Cheese
- 1/2 cup Powder Parmesan Cheese
- 1/4 cup chopped parsley
- 2 tbsp pesto, prepared or homemade
- 1 large Egg
- 1 tsp Kosher Salt
- Black pepper to taste
- 1/2 cup part skim mozzarella cheese, shredded (about 3 oz)
- basil or parsley, optional for garnish
Directions
- Preheat the oven to 350°.
- Ladle about 1 cup sauce on the bottom of a 9 x 12 or medium baking dish. Add a layer of the mozzarella cheese.
- Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, then drain.
- In a large bowl combine cottage cheese, Parmesan, parsley, pesto, egg, 1/2 teaspoon salt and black pepper and mix.
- Place a piece of wax paper on the counter and lay out lasagna noodles.
- Make sure the noodles are dry. Take 1/3 cup of cheese mixture and spread evenly over the noodles. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese.
- Put foil over the baking dish carefully not to touch the cheese and bake for 40 minutes, or until the cheese melts. Makes 8 rolls.
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