Lasagna Roll Ups with Cottage Cheese
Lasagna Roll-Ups with Cottage Cheese are a delicious twist on traditional lasagna, featuring tender pasta sheets filled with a creamy cottage cheese mixture, ground beef, and savory seasonings. Rolled up and baked in rich marinara sauce, they make a comforting, portion-perfect meal that’s easy to serve and full of flavor!
Lasagna Roll Ups
Do you ever get the feeling that your family is growing tired of chicken, fish, veggies, and salads? That maybe they want a juicy sandwich, or some cheesy, meaty pasta? I do.
We don’t eat a ton of pasta like we did when the boys were at home, so meals like these are more savored now than ever. We hang on to every cheesy bite, and more mmmmm’s are mumbled than realized. Because YES, we like our comfort food just like the next person does.
The good news is that there is serious portion control here. One roll-up is equal to 324 calories with 24 grams of protein. I normally go for one or two roll ups and then load my plate up with salad or veggies.
Why This Recipe Works:
- EASY TO PREP AHEAD – These lasagna roll ups are easy to prep ahead and then bake when ready. Cover the casserole dish and store in your refrigerator a day or so in advance.
- FULL OF ITALIAN FLAVORS – We love Italian food and making homemade sauce makes a huge difference. You’ll love the flavors in this dish.
- GREAT MEAL PREP – Leftovers always go straight in meal prep containers for lunches on the go. My hubby takes his lunch to work every single day!
- PERFECT PORTION CONTROL – If you’re being extra mindful of what goes in our body, then you’ll appreciate the portion control.
Try our Turkey Lasagna Soup or Spinach Ricotta Lasagna next!
Ingredient Notes:
- marinara sauce – We recommend our homemade marinara sauce, but store-bought is a great short cut.
- lasagna noodles – You’ll need 12 lasagna noodles for this recipe.
- meat mixture – Stay away from ultra-lean ground beef. We normally use 85% lean or ground sausage is nice too.
- cheese – We use a combo of cottage cheese, mozzarella cheese, and parmesan cheese. You could use ricotta instead of cottage cheese if preferred.
How to make Beef Lasagna Roll Ups:
Step 1
Make marinara sauce. In a large pot, sauté the onions in a little olive oil for 4-5 minutes over medium heat. When the onions are soft and translucent, add the garlic, seasonings, and tomato paste – and stir for another minute or so.
Then add all the tomatoes (crushed tomatoes, diced tomatoes, and tomato paste), the chicken broth, and sugar. Bring to a boil over medium-high heat, and then reduce heat to a simmer. Continue cooking the sauce for about 20-25 minutes, or until the sauce cooks down slightly.
NOTE: You’ll use about four cups of this marinara sauce in this recipe. You can use the remaining sauce in quick bowls of plain pasta and marinara or on meatball subs.
Step 2
Boil noodles. Bring a pot of water to a boil. Add lasagna noodles and a generous amount of salt. Reduce heat to a simmer and cook noodles to al dente. Drain noodles in a colander and then lay each noodle out on a clean dish towel to cool. (This will help keep them from sticking together.)
Step 3
Cook meat mixture. Heat a pot over medium heat. Add olive oil, onions, and ground beef. Cook until beef is cooked through, using a spatula to crumble beef. Add salt and pepper to taste. Then add the spinach in the last minute and cook until wilted, about a minute or so.
Step 4
Combine 3-cheese mixture. To a medium bowl, add the cottage cheese, shredded mozzarella cheese, parmesan cheese, and one egg. Stir to combine well.
Step 5
Assemble roll ups. Divide the cheese mixture evenly to all 12 lasagna noodles. Then divide the meat mixture on top of the cheese. Carefully roll up each noodle, trying to keep the cheese and meat inside each roll up.
If some of the meat/cheese spills out of the rolls, just add it to the casserole dish.
Step 6
Assemble casserole. Spread about 3/4 cup of the marinara sauce on the bottom of a 9×13 casserole dish. Then lay the 12 lasagna roll ups on top of the sauce. Top with the remaining 3 1/4 cup of marinara, followed by the remaining mozzarella and parmesan cheese.
Step 7
Bake beef roll ups. Bake roll ups, uncovered, in a preheated 350 degree oven for approximately 35-40 minutes or until hot and bubbly. If the top starts browning too much, you can add aluminum foil to the top.
Step 8
Serve. Serve lasagna roll ups with your choice of side dishes.
What to serve with lasagna roll ups with cottage cheese:
- BREAD – Try some simple garlic bread using our Chewy French Bread or Soft White Sandwich Bread Recipe.
- SALAD – We enjoy pasta with simple salads. Try our Arugula Quinoa Salad or Hearts of Palm Salad.
- VEGGIES – I recommend some simple Browned Mushrooms or Wasabi Aioli and Asparagus.
Storing and Freezing:
- Prep Ahead – Cover casserole dish and store in the refrigerator a day or so before baking.
- Store Leftovers – Store leftover roll ups in an airtight container in your refrigerator for 3-4 days.
- Freezing – Wrap casserole tightly and freeze up to three months. Thaw (in refrigerator) completely before baking.
Recipe FAQs:
Cottage cheese is a great substitute for ricotta—it’s lighter and adds a slightly tangy flavor. You can also blend it for a smoother texture if preferred.
Yes, boil the noodles until just al dente so they’re soft enough to roll but won’t tear easily.
Absolutely—assemble them up to a day in advance and refrigerate, or freeze them for later. Just add extra baking time if cooking from cold.
They pair well with a green salad, garlic bread, or roasted veggies for a complete meal.
Other Pasta Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Lasagna Roll Ups with Cottage Cheese
Ingredients
For the marinara sauce:
- 1-2 Tablespoons olive oil
- 1/2 large onion – diced
- 2 cloves garlic – diced
- 28 oz. fire-roasted crushed tomatoes
- 15 oz. diced fire-roasted tomatoes
- 2 Tablespoons tomato paste
- 3/4 cup lower sodium chicken broth
- 1 teaspoon granulated sugar
- 1 teaspoons dried Italian Seasoning
- 1 teaspoons dried basil
- kosher salt and freshly ground black pepper – to taste
For the cheese mixture:
- 1 1/2 cup cottage cheese – we use 2%
- 1 ½ cup shredded mozzarella cheese – divided
- 3/4 cup parmesan cheese – divided
- 1 large egg
For the meat:
- 1 Tablespoon olive oil
- 1 pound ground beef (not too lean) – or ground sausage
- 1/2 cup onion – chopped
- 3-4 cups baby spinach
- kosher salt qnd freshly ground black pepper – to taste
Remaining:
- 10 oz. lasagna noodles – 12 whole noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
Instructions
- Make marinara sauce. In a large pot, sauté the onions in a little olive oil for 4-5 minutes over medium heat. When the onions are soft and translucent, add the garlic and seasonings – and stir for another minute or so.Then add all the tomatoes (crushed tomatoes, diced tomatoes, and tomato paste), the chicken broth, and sugar. Bring to a boil over medium-high heat, and then reduce heat to a simmer. Continue cooking the sauce for about 20-25 minutes, or until the sauce cooks down slightly.NOTE: You’ll use about four cups of this marinara sauce in this recipe. You can use the remaining sauce in quick bowls of plain pasta and marinara or on meatball subs.1-2 Tablespoons olive oil, 1/2 large onion, 2 cloves garlic, 28 oz. fire-roasted crushed tomatoes, 15 oz. diced fire-roasted tomatoes, 2 Tablespoons tomato paste, 3/4 cup lower sodium chicken broth, 1 teaspoon granulated sugar, 1 teaspoons dried Italian Seasoning, 1 teaspoons dried basil, kosher salt and freshly ground black pepper
- Boil noodles. Bring a pot of water to a boil. Add lasagna noodles and a generous amount of salt. Reduce heat to a simmer and cook noodles to al dente. Drain noodles in a colander and then lay each noodle out on a clean dish towel to cool. (This will help keep them from sticking together.)10 oz. lasagna noodles
- Cook meat mixture. Heat a pot over medium heat. Add olive oil, onions, and ground beef. Cook until beef is cooked through, using a spatula to crumble beef. Add salt and pepper to taste. Then add the spinach in the last minute and cook until wilted, about a minute or so.1 Tablespoon olive oil, 1/2 cup onion, 1 pound ground beef (not too lean), kosher salt qnd freshly ground black pepper 3-4 cups baby spinach
- Combine 3-cheese mixture. To a medium bowl, add the cottage cheese, shredded mozzarella cheese, parmesan cheese, and one egg (plus a little salt and pepper to taste). Stir to combine well.1 1/2 cup cottage cheese, 1 ½ cup shredded mozzarella cheese, 3/4 cup parmesan cheese, 1 large egg
- Assemble roll ups. Divide the cheese mixture evenly to all 12 lasagna noodles. (I lay them all out at once so it's easier to divide the ingredients.) Then divide the meat mixture on top of the cheese. Carefully roll up each noodle, trying to keep the cheese and meat inside each roll up.If some of the meat/cheese spills out of the rolls, just add it to the casserole dish.
- Assemble casserole. Spread about 3/4 cup of the marinara sauce on the bottom of a 9×13 casserole dish. Then lay the 12 lasagna roll ups on top of the sauce. Top with the remaining 3 1/4 cup of marinara, followed by the remaining mozzarella and parmesan cheese.1 cup shredded mozzarella cheese, 1/2 cup freshly grated parmesan cheese
- Bake beef roll ups. Bake roll ups, uncovered, in a preheated 350 degree oven for approximately 35-40 minutes or until hot and bubbly. If the top starts browning too much, you can add aluminum foil to the top.
- Serve. Serve lasagna roll ups with your choice of side dishes.
Notes
- Prep Ahead – Cover casserole dish and store in the refrigerator a day or so before baking.
- Store Leftovers – Store leftover roll ups in an airtight container (or meal prep containers) in your refrigerator for 3-4 days.
- Freezing – Wrap unbaked casserole tightly and freeze up to three months. Thaw (in refrigerator) completely before baking.
If you’re like me, you tend not to follow a recipe for lasagna…a little of this, a little of that. But I tried this recipe tonight and it was by far the best lasagna ever! It was husband and kid approved and just delicious! Leftovers are already packed for work tomorrow!!
I’m so glad everyone liked it, Jen! Thanks for your sweet review! 🙂
I love fall and this recipe is perfect for the season. It is the best and yes, I eat more than one!