mini lasagna roll-ups
These mini lasagna roll-ups are like single-serve lasagnas, each with their own crispy top reminiscent of an edge piece. Using cottage cheese in place of ricotta gives them a big boost of protein — and makes them taste lighter and fresher, too.
cutting the rolls in half
Because these are mini roll-ups, we’ll need to roll the filling into the lasagna noodles and then cut the noodles in half. This can get a bit messy, but remember — they will turn out delicious regardless.
Here’s what I find easiest: divide the cheese-and-veggie filling between the cooked noodles, then roll them up tightly on a cutting board. Then, cut the rolls in half with kitchen twine or unflavored dental floss — similar to how you might slice your cinnamon rolls! Using twine or floss lets you apply less pressure to the rolls, which means less filling spilling out. (Check out the video below for a tutorial).
With that said, a serrated knife will also get the job done. Simply dollop any spilled filling into the skillet before baking!
Try these roll-ups as-is, then have fun playing around with all sorts of different fillings. You’ll also want to give these recipes a try, which also use cottage cheese in place of ricotta:
see it in action…
mini lasagna roll ups
serves 4-6
Ingredients
- 3/4 teaspoon kosher salt, divided, plus more for the pasta water
- 9 dried lasagna noodles
- 2 tablespoons extra-virgin olive oil
- 8 ounces cremini mushrooms, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- freshly-ground black pepper, to taste
- 1 (5-ounce) container baby spinach
- 6 ounces low-moisture mozzarella cheese, grated (about 1 1/2 cups)
- 2 ounces Parmesan cheese, finely grated (about 1 cup)
- 1 (16-ounce) container full-fat cottage cheese (2 cups; I always use Good Culture)
- 1 large egg
- 1/2 cup finely chopped fresh basil leaves, plus more for serving
- 1 (24-ounce) jar marinara sauce (about 3 cups)
Instructions
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil. Add the noodles and cook for 1 minute less than the package directions for al dente. Drain, then lay the noodles in a single layer on a cutting board. (Drizzle with oil if needed to prevent sticking).
- Meanwhile, heat the oil in a 10-inch oven-safe skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until deeply browned, 6 to 8 minutes. Add the garlic, red pepper flakes, 1/2 teaspoon of the salt, and several grinds black pepper. Cook until fragrant, about 30 seconds. Add the spinach in handfuls, tearing the leaves into pieces. Cook until wilted, about 1 minute. Remove from the heat.
- Combine the mozzarella and Parmesan in a large bowl; reserve 1 cup for topping. Add the cottage cheese, egg, basil, remaining 1/4 teaspoon salt, and several grinds black pepper; stir with a fork. Stir in the sautéed vegetables; season with salt.
- Spread the marinara sauce into the now-empty skillet. Divide the cheese mixture evenly over each noodle, spreading until smooth. Roll each one up, then carefully cut each in half crosswise with kitchen twine or a serrated knife.
- Arrange the rolls in the skillet with the ruffled edges facing up. Dollop in any of the filling that may have fallen out when slicing. Sprinkle with the reserved cheese mixture.
- Bake on the center rack until the sauce is bubbling and the cheese is browned, 30 to 35 minutes. Let cool for 5 minutes, then garnish with basil.
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