Easy Cottage Cheese Lasagna Roll

High-Protein Cottage Cheese Lasagna Rolls (Healthy Meal Prep)

This recipe modernizes the classic Italian comfort food by replacing high-fat ricotta with whipped cottage cheese. This substitution increases the protein bioavailability while maintaining the necessary creamy consistency required for a rich filling. The “roll-up” technique offers superior portion control compared to traditional layered lasagna and ensures that every serving has an even ratio of pasta, sauce, and cheese, preventing the center pieces from becoming soggy.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 25 Min
• Total Time: 40 Min
• Yield: 4 Servings (8 Rolls)
• Calories: 310 kcal per serving

Ingredients:

The Pasta & Filling

• 8 Lasagna Noodles (Whole-wheat or high-protein varieties preferred)
• 2 cups Low-Fat Cottage Cheese (Small curd)
• 1 cup Fresh Spinach, finely chopped and squeezed dry
• 1 Large Egg (Essential binder)
• 1/2 tsp Dried Oregano
• 1/4 tsp Garlic Powder

The Sauce & Topping

• 1.5 cups Marinara Sauce (Lower-sodium, no sugar added)
• 1 cup Shredded Mozzarella Cheese
• Fresh Basil for garnish

Preparation Steps:

1. Preparing the Noodles

1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until just “al dente.”
2. It is critical not to overcook them, as they need to be sturdy enough to roll without tearing. Drain and lay the noodles flat on a piece of parchment paper to prevent sticking.

2. Creating the Filling

3. In a medium bowl, combine the cottage cheese, chopped spinach, egg, oregano, and garlic powder. Stir vigorously until the egg is fully incorporated.
4. For a smoother, ricotta-like texture, pulse the cottage cheese in a blender for 10 seconds before mixing in the spinach.

3. Assembly and Rolling

5. Spread a thin layer of marinara sauce (about 1/4 cup) on the bottom of a 9×13 inch baking dish.
6. Take one noodle and spread about 2–3 tablespoons of the cottage cheese mixture evenly along the entire length.
7. Roll the noodle up tightly and place it seam-side down in the baking dish. Repeat for all 8 noodles.

4. The Final Bake

8. Top the rolls with the remaining marinara sauce and sprinkle the mozzarella cheese evenly over the top.
9. Cover with foil and bake at 375°F (190°C) for 15 minutes.
10. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbling and slightly golden.

Expert Tips:

• Moisture Control: If using frozen spinach instead of fresh, you must squeeze out every drop of liquid using a kitchen towel. Excess water in the spinach will cause the egg binder to fail, resulting in a runny filling.
• Safety Note: Ensure the internal temperature of the filling reaches 160°F to ensure the raw egg binder is fully cooked and safe to consume.