mini lasagna roll-ups

aaaand we're back with another cottage cheese hit: skillet lasagna roll-ups!
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mini lasagna roll-ups

These cute skillet roll-ups are like mini 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.

When you’re filling and cutting the rolls, remember that it’s okay if things get a little messy. (They will turn out delicious regardless). I find it easiest to cut the rolls in half with kitchen twine or unflavored dental floss, but you can also just use a serrated knife.

Try these skillet lasagna roll-ups once as-is, then have fun playing around with all sorts of different fillings.

see it in action…

mini lasagna roll ups

serves 4-6
skillet lasagna roll-ups are placed on a wooden cutting board


  • 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 part-skim mozzarella cheese, grated (about 1 cup)
  • 2 ounces Parmesan cheese, finely grated (about 1 cup)
  • 1 (16-ounce) container full-fat cottage cheese
  • 1 large egg
  • 1/2 cup finely chopped fresh basil leaves, plus more for serving
  • 1 (24-ounce) jar marinara sauce (about 3 cups)


  • 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 noodles in a single layer on a cutting board.
  • 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 salt, and several grinds of 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 heat.
  • Combine 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 of black pepper; stir with a fork. Mix in the sautéed vegetables; season with salt.
  • Spread marinara in the skillet. Divide the cheese mixture evenly over each noodle, spreading until smooth. Roll each one up, then cut each in half crosswise with kitchen twine.
  • Arrange the rolls in the skillet with the ruffled edges facing up. Top with the reserved Parmesan mixture.
  • Bake on the center rack until the sauce is bubbling and cheese is browned, 30 to 35 minutes. Let cool for 5 minutes, then garnish with basil.



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