Vegetarian Lasagna Roll-Ups (with Cottage Cheese)
Vegetarian Lasagna Roll-Ups is a satisfying twist on classic lasagna. Each noodle is loaded with a protein-rich cottage cheese filling, baked in marinara, and topped with mozzarella.
Ingredients
- Kosher salt
- 8 lasagna noodles, wheat or gluten-free
- 16 ounces 2% cottage cheese, drained
- ½ cup Parmesan cheese
- ¼ cup fresh parsley, chopped
- 2 Tbsp prepared pesto
- 1 large egg
- Fresh ground black pepper
- 2 cups marinara, plus more for serving
- ½ cup shredded mozzarella cheese
- Chopped fresh basil or parsley, for garnish
Equipment
Instructions
- Preheat the oven to 350 degrees F.
- Cook noodles according to package directions, about 1 minute less (al dente). Drain the pasta.
- Place a piece of wax paper on the counter and lay out the lasagna noodles so they don't stick together.
- In a large bowl, combine the cottage cheese, Parmesan, parsley, pesto, egg, 1/4 tsp of kosher salt, and black pepper to taste. Mix well.
- Ladle about 1 cup of marinara on the bottom of a 9x13 baking dish.
- Make sure the noodles are dry, then take 1/3 cup of the cheese mixture and spread evenly over the length of the noodle. Roll carefully and place seam side down into the baking dish. Repeat with the remaining noodles, placing one right against the next one.
- Ladle the remaining marinara over the noodles and top each one with 1 Tbsp mozzarella cheese. Cover the baking dish with foil, being careful not to touch the cheese, and transfer to the oven.
- Bake until heated through and the cheese melts, about 40 minutes.
- Serve hot, garnished with fresh chopped basil.
Nutrition Facts
Calories: 485kcal, Carbohydrates: 54g, Protein: 31g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 80mg, Sodium: 1317mg, Potassium: 665mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1408IU, Vitamin C: 14mg, Calcium: 365mg, Iron: 3mg