Cheesy Lasagna Roll Ups with Cottage Cheese

Here are my lasagna roll ups with cottage cheese, featuring a creamy filling made with cottage cheese, parmesan, pesto, and fresh herbs, all rolled up in tender lasagna noodles and baked with marinara and mozzarella.

These roll ups are a fun twist on traditional lasagna that my family loves for weeknight dinners. They’re easier to serve than a big pan of lasagna, and everyone gets their own perfect portion. Plus, the cottage cheese makes the filling super creamy without all the work of a traditional ricotta mixture.

What Kind of Cottage Cheese Should I Use?

For lasagna roll ups, you’ll want to grab a container of full-fat cottage cheese if you can find it – it gives you a creamier, more satisfying filling that holds together nicely when you’re rolling up those noodles. Small curd cottage cheese is your best bet here since it mixes more evenly with the other ingredients and spreads easier on the lasagna noodles. If you only have large curd on hand, don’t worry, just give it a few pulses in a food processor or mash it with a fork to break down those bigger curds a bit. Some people like to drain their cottage cheese if it seems really watery, but honestly, a little moisture helps keep the filling from getting too dry when it bakes.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options that work well:

• Cottage cheese: If you’re not a fan of cottage cheese, ricotta is a natural swap that’ll give you a creamier texture. You can also try mixing half cottage cheese and half ricotta for the best of both worlds.
• Marinara sauce: Any red pasta sauce works here – try a tomato basil sauce, arrabbiata for some heat, or even a simple crushed tomato sauce seasoned with Italian herbs.
• Pesto: Don’t have pesto? You can leave it out and add extra parsley and a bit more parmesan, or swap it with sun-dried tomato paste for a different flavor.
• Parmesan cheese: Pecorino Romano makes a good substitute and adds a slightly sharper, saltier taste. Just use the same amount.
• Lasagna noodles: Regular lasagna noodles are best for this recipe since they need to roll up without breaking. Don’t substitute with no-boil noodles as they won’t be flexible enough to roll.
• Fresh parsley: Dried parsley works in a pinch – just use 1 tablespoon instead of 1/4 cup fresh. You can also use fresh basil for all the herbs if that’s what you have.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with lasagna roll-ups is overcooking the noodles, which causes them to tear when you try to roll them – cook them just until they’re bendable but still firm, about 2 minutes less than the package directions suggest.

Another common issue is not drying the noodles properly after boiling, which adds extra water to your dish and makes everything watery, so lay them flat on a clean kitchen towel and pat them completely dry before filling.

To prevent the rolls from unraveling during baking, make sure to place them seam side down in the baking dish and pack them snugly together so they support each other.

Finally, don’t skip covering the dish with foil for the first part of baking – this keeps the noodles from drying out and helps everything heat through evenly, and you can remove the foil for the last 5 minutes if you want a slightly browned top.

What to Serve With Lasagna Roll Ups?

These lasagna roll ups are pretty filling on their own, but I always like to serve them with a simple side salad dressed with olive oil and lemon juice to balance out all that cheesy goodness. Garlic bread is another great option – you can use it to scoop up any extra marinara sauce left on your plate. If you want to round out the meal, roasted vegetables like zucchini, bell peppers, or broccoli work really well alongside the roll ups. A glass of red wine doesn’t hurt either if you’re in the mood!

Storage Instructions

Store: Leftover lasagna roll ups keep really well in the fridge for up to 4 days. Just cover your baking dish tightly with foil or transfer them to an airtight container. They actually taste even better the next day once all the flavors have had time to meld together!

Freeze: These roll ups are perfect for freezing! You can freeze them before or after baking. If freezing unbaked, assemble everything in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. For already baked roll ups, let them cool completely first, then wrap well and freeze.

Reheat: To reheat from the fridge, cover with foil and warm in a 350°F oven for about 20 minutes until heated through. From frozen, you can bake covered at 350°F for about 45-50 minutes if unbaked, or 30-35 minutes if already cooked. You can also microwave individual portions for a quick lunch.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 80-90 g
• Fat: 55-65 g
• Carbohydrates: 125-145 g

Ingredients

For the filling:

• 20 oz cottage cheese (I prefer Good Culture for a thicker texture)
• 3/4 cup parmesan cheese
• 1/4 cup parsley (finely chopped, about 1/4-inch pieces)
• 2 tbsp pesto
• 1 egg (large, room temperature)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

For the assembly:

• 8 lasagna noodles (cooked al dente and patted dry)
• 2 cups marinara (I always use Rao’s Homemade)
• 3/4 cup mozzarella cheese
• fresh basil

Step 1: Prepare the Cottage Cheese Filling

• 20 oz cottage cheese
• 3/4 cup parmesan cheese
• 1/4 cup parsley, finely chopped
• 2 tbsp pesto
• 1 egg, large
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

In a large mixing bowl, combine the cottage cheese, parmesan cheese, finely chopped parsley, pesto, egg, salt, black pepper, and garlic powder.

Stir until everything is evenly combined and the mixture is smooth and creamy.

I prefer using thicker cottage cheese brands like Good Culture because they hold together better in the rolls and create a less watery filling.

Set the bowl aside while you work on the noodles.

Step 2: Cook and Prepare the Lasagna Noodles

• 8 lasagna noodles
• water for boiling

Bring a large pot of salted water to a boil and add the lasagna noodles.

Cook them until they reach al dente (just tender but still slightly firm), which typically takes 8-10 minutes.

Drain the noodles in a colander, then lay them out on a clean kitchen towel or paper towels.

Pat them dry thoroughly—moisture on the noodles will make them harder to work with and can make the final dish watery.

Let them cool for a minute so they’re easier to handle.

Step 3: Assemble the Lasagna Rolls

• cooked and dried noodles from Step 2
• cottage cheese filling from Step 1

Lay one cooled noodle on a clean work surface and spread approximately 1/3 cup of the cottage cheese filling from Step 1 evenly across the noodle, leaving a small border at the top and bottom.

Starting from one end, tightly roll the noodle into a cylinder and place it seam-side down on your work surface.

I like to keep the rolls compact and tight so they hold their shape during baking.

Repeat with the remaining noodles and filling until all 8 rolls are assembled.

Step 4: Build the Baking Dish

• 2 cups marinara sauce
• assembled rolls from Step 3
• 3/4 cup mozzarella cheese

Preheat your oven to 350°F.

Spread 1 cup of the marinara sauce across the bottom of a 9×13 inch baking dish, creating an even layer.

Carefully arrange the 8 lasagna rolls seam-side down in a single layer in the dish, spacing them evenly.

Pour the remaining marinara sauce (about 1 cup) evenly over the rolls, making sure they’re well coated.

Sprinkle the mozzarella cheese uniformly over the top—I always use a quality marinara like Rao’s because the rolls really shine when the sauce is flavorful.

Step 5: Bake and Finish

• fresh basil for garnish

Cover the baking dish tightly with aluminum foil and place it in the preheated 350°F oven.

Bake for 40 minutes covered so the rolls steam gently and stay moist.

Remove from the oven and carefully peel back the foil (watch for steam).

Let the dish rest for 5 minutes before serving—this allows the filling to set slightly so the rolls hold together when plated.

Garnish with fresh basil just before serving for a bright, aromatic finish.

Cheesy Lasagna Roll Ups with Cottage Cheese

Delicious Cheesy Lasagna Roll Ups with Cottage Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 8 servings

Calories 1400 kcal

Ingredients

  

For the filling::

• 20 oz cottage cheese (I prefer Good Culture for a thicker texture)
• 3/4 cup parmesan cheese
• 1/4 cup parsley (finely chopped, about 1/4-inch pieces)
• 2 tbsp pesto
• 1 egg (large, room temperature)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

For the assembly::

• 8 lasagna noodles (cooked al dente and patted dry)
• 2 cups marinara (I always use Rao's Homemade)
• 3/4 cup mozzarella cheese
• fresh basil

Instructions

 

• In a large mixing bowl, combine the cottage cheese, parmesan cheese, finely chopped parsley, pesto, egg, salt, black pepper, and garlic powder. Stir until everything is evenly combined and the mixture is smooth and creamy. I prefer using thicker cottage cheese brands like Good Culture because they hold together better in the rolls and create a less watery filling. Set the bowl aside while you work on the noodles.
• Bring a large pot of salted water to a boil and add the lasagna noodles. Cook them until they reach al dente (just tender but still slightly firm), which typically takes 8-10 minutes. Drain the noodles in a colander, then lay them out on a clean kitchen towel or paper towels. Pat them dry thoroughly—moisture on the noodles will make them harder to work with and can make the final dish watery. Let them cool for a minute so they're easier to handle.
• Lay one cooled noodle on a clean work surface and spread approximately 1/3 cup of the cottage cheese filling from Step 1 evenly across the noodle, leaving a small border at the top and bottom. Starting from one end, tightly roll the noodle into a cylinder and place it seam-side down on your work surface. I like to keep the rolls compact and tight so they hold their shape during baking. Repeat with the remaining noodles and filling until all 8 rolls are assembled.
• Preheat your oven to 350°F. Spread 1 cup of the marinara sauce across the bottom of a 9x13 inch baking dish, creating an even layer. Carefully arrange the 8 lasagna rolls seam-side down in a single layer in the dish, spacing them evenly. Pour the remaining marinara sauce (about 1 cup) evenly over the rolls, making sure they're well coated. Sprinkle the mozzarella cheese uniformly over the top—I always use a quality marinara like Rao's because the rolls really shine when the sauce is flavorful.
• Cover the baking dish tightly with aluminum foil and place it in the preheated 350°F oven. Bake for 40 minutes covered so the rolls steam gently and stay moist. Remove from the oven and carefully peel back the foil (watch for steam). Let the dish rest for 5 minutes before serving—this allows the filling to set slightly so the rolls hold together when plated. Garnish with fresh basil just before serving for a bright, aromatic finish.