Description
These easy, delicious, high-protein Cottage Cheese Lasagna Roll Ups are vegetarian and perfect weeknight dinners.
Yield: 4 | Serving Size: 2rolls
Ingredients
2cupshomemade or jarred marinara sauce, plus more for serving
8uncooked lasagna noodles, wheat or gluten-free
16ounces2% cottage cheese, I like Good Culture, drained
1/2cupgrated Parmesan cheese
1/4cupchopped parsley
2tablespoonspesto, prepared or homemade
1largeegg
1teaspoonkosher salt
Black pepper to taste
1/2cuppart skim mozzarella cheese, shredded (about 3 oz)
basil or parsley, optional for garnish
Instructions
- Preheat oven to 350°F.
Ladle about 1 cup sauce on the bottom of a 9 x 12 or large oval baking dish.
- 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 noodles are dry. Take 1/3 cup of cheese mixture and spread evenly over noodle. 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 baking dish careful not to touch the cheese and bake for 40 minutes, or until cheese melts. Makes 8 rolls.
Last Step:
