Italian Lasagna Roll Ups with Cottage Cheese

I didn’t try lasagna roll ups until my kids were in elementary school, and I’m honestly mad at myself for waiting so long. Traditional lasagna is great, but it’s a pain to serve—you end up with this messy pile on the plate that falls apart the second you cut into it.

Roll ups solve that problem completely. You get all the same flavors, but each person gets their own neat little portion that actually stays together. Plus, I can make exactly as many as I need without trying to do the mental math of “does this layer count as the third or fourth one?”

The cottage cheese is my favorite swap here. It’s got more protein than ricotta, costs less, and honestly tastes just as good once you mix in the parmesan and pesto. My family can’t even tell the difference.

What Kind of Cottage Cheese Should I Use?

For lasagna roll ups, you’ll want to grab a good quality cottage cheese that’s not too watery. Small curd cottage cheese tends to work better than large curd because it spreads more easily and creates a smoother filling. You can use either full-fat or low-fat cottage cheese depending on your preference, though full-fat will give you a creamier, richer result. If your cottage cheese seems really liquidy when you open it, just drain off some of the excess liquid before mixing it with the other ingredients – this will help prevent your roll ups from getting soggy.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Cottage cheese: If you’re not a cottage cheese fan, ricotta cheese works perfectly here with the same measurements. The texture will be slightly smoother and more traditional.
• Marinara sauce: Any tomato-based pasta sauce will do the trick – try a simple tomato sauce, arrabbiata for some heat, or even vodka sauce for something different.
• Pesto: No pesto on hand? You can leave it out entirely or replace it with 1 teaspoon of Italian seasoning mixed with a drizzle of olive oil for a similar herby flavor.
• Parmesan cheese: Pecorino Romano or Asiago cheese make great substitutes and will give you that same sharp, salty taste.
• Fresh parsley: Dried parsley works fine – just use about 1 tablespoon instead of 1/4 cup. You can also swap in fresh basil for a different flavor profile.
• Lasagna noodles: Regular lasagna noodles are essential for this recipe since you need them to roll. Just make sure to cook them until they’re flexible enough to roll without breaking.

Watch Out for These Mistakes While Cooking

Overcooking your lasagna noodles is the fastest way to end up with torn, impossible-to-roll sheets – cook them just until they’re pliable (about 1-2 minutes less than the package directions), and immediately rinse them in cold water to stop the cooking process.

A watery cottage cheese filling can make your roll-ups soggy, so if your cottage cheese looks wet, drain it through a fine-mesh strainer for 10-15 minutes before mixing with the other ingredients.

Skipping the foil during baking is another mistake that leads to dried-out roll-ups with burnt edges – keep that foil on for the full 40 minutes, and if you want a golden top, remove it for just the last 5 minutes of baking.

Finally, let the dish rest for about 10 minutes after it comes out of the oven so the cheese sets up and the roll-ups hold their shape when you serve them.

What to Serve With Lasagna Roll Ups?

These lasagna roll ups are pretty filling on their own, but a simple side salad really rounds out the meal. I like to toss together some mixed greens, cherry tomatoes, and red onion with a basic Italian dressing or balsamic vinaigrette to cut through the richness of the cheese. Garlic bread is always a crowd-pleaser too, and it’s perfect for mopping up any extra marinara sauce on your plate. If you want to keep things easy, just warm up some crusty bread and brush it with olive oil and garlic – it takes about five minutes and everyone will be happy.

Storage Instructions

Store: Keep your lasagna roll ups in an airtight container in the fridge for up to 4 days. They actually taste even better the next day once all the flavors have had time to meld together, so this is a great make-ahead dinner option for busy weeknights.

Freeze: These roll ups are perfect for freezing! You can freeze them before or after baking. If freezing unbaked, assemble them 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 freeze the same way.

Reheat: To reheat from the fridge, cover with foil and warm in a 350°F oven for about 15-20 minutes until heated through. If reheating from frozen, let them thaw in the fridge overnight first, or bake frozen at 350°F covered for about 45 minutes, then uncovered for 10 more minutes to get the cheese bubbly again.

Estimated Nutrition

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

• Calories: 1450-1650
• Protein: 85-95 g
• Fat: 50-60 g
• Carbohydrates: 140-160 g

Ingredients

For the filling and pasta:

• 8 lasagna noodles (boiled in salted water until al dente)
• 20 oz cottage cheese (I prefer Daisy brand for a thicker consistency)
• 3/4 cup parmesan
• 1/4 cup parsley
• 2 tbsp pesto (adds a deeper herbal flavor to the cheese mixture)
• 1 large egg
• 1 tsp salt
• 1/4 tsp black pepper
• Pinch of ground nutmeg

For the assembly and topping:

• 2.5 cups marinara sauce (I always use Rao’s Homemade for the best flavor)
• 3/4 cup mozzarella
• fresh basil

Step 1: Prepare the Mise en Place and Preheat

• Oven preheated to 350°F

Start by preheating your oven to 350°F so it reaches the correct temperature by the time you’re ready to bake.

While the oven heats, measure out all your ingredients and have them ready: cottage cheese, Parmesan, parsley, pesto, egg, salt, pepper, nutmeg, marinara sauce, and mozzarella.

This ensures you can work efficiently without scrambling for ingredients later.

Step 2: Cook the Lasagna Noodles

• 8 lasagna noodles
• Salted water for boiling

Bring a large pot of salted water to a boil and add the lasagna noodles, cooking until they reach al dente (tender but still slightly firm to the bite).

This typically takes 8-10 minutes depending on your brand.

Drain the noodles and lay them flat on a clean kitchen towel or parchment paper to cool slightly and prevent sticking.

I find cooling them briefly makes them much easier to handle when filling.

Step 3: Make the Cottage Cheese Filling

• 20 oz cottage cheese
• 3/4 cup parmesan
• 1/4 cup parsley
• 2 tbsp pesto
• 1 large egg
• 1 tsp salt
• 1/4 tsp black pepper
• Pinch of ground nutmeg

In a medium mixing bowl, combine the cottage cheese, Parmesan, parsley, pesto, egg, salt, pepper, and a pinch of nutmeg.

Mix thoroughly until well combined and smooth.

The nutmeg adds a subtle warmth that elevates the filling without being noticeable—it’s my secret touch for cottage cheese mixtures.

Taste and adjust seasonings if needed before proceeding.

Step 4: Assemble the Lasagna Rolls

• cooked lasagna noodles from Step 2
• 1 cup marinara sauce
• cottage cheese filling from Step 3

Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.

Lay out one cooled lasagna noodle and spread approximately 1/3 cup of the cottage cheese filling from Step 3 on top, leaving a small border on the edges.

Roll the noodle tightly from one end to the other, then place it seam-side down in the sauce-lined dish.

Repeat this process with the remaining noodles and filling.

I like to place the rolls seam-side down because it helps them hold together better during baking.

Step 5: Add Sauce and Cheese Topping

• remaining 1.5 cups marinara sauce
• 3/4 cup mozzarella

Pour the remaining marinara sauce (approximately 1.5 cups) evenly over the rolled noodles, making sure to coat them all.

Sprinkle the mozzarella evenly across the top layer of sauce.

Cover the baking dish tightly with aluminum foil to trap steam and prevent the top from drying out during the initial baking phase.

Step 6: Bake and Finish

• assembled dish from Step 5
• fresh basil for garnish

Place the covered dish in your preheated 350°F oven and bake for 40 minutes.

The foil will keep everything moist and allow the flavors to meld beautifully.

Remove from the oven and carefully lift off the foil.

If you prefer a more browned, slightly crispy top, return it to the oven uncovered for 5-10 additional minutes, but the foil-covered version produces a more tender texture that works wonderfully with this dish.

Let the lasagna cool for 5 minutes before serving, then garnish with fresh basil for brightness.

Italian Lasagna Roll Ups with Cottage Cheese

Delicious Italian 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 4 servings

Calories 1550 kcal

Ingredients

  

For the filling and pasta::

• 8 lasagna noodles (boiled in salted water until al dente)
• 20 oz cottage cheese (I prefer Daisy brand for a thicker consistency)
• 3/4 cup parmesan
• 1/4 cup parsley
• 2 tbsp pesto (adds a deeper herbal flavor to the cheese mixture)
• 1 large egg
• 1 tsp salt
• 1/4 tsp black pepper
• Pinch of ground nutmeg

For the assembly and topping::

• 2.5 cups marinara sauce (I always use Rao’s Homemade for the best flavor)
• 3/4 cup mozzarella
• fresh basil

Instructions

 

• Start by preheating your oven to 350°F so it reaches the correct temperature by the time you're ready to bake. While the oven heats, measure out all your ingredients and have them ready: cottage cheese, Parmesan, parsley, pesto, egg, salt, pepper, nutmeg, marinara sauce, and mozzarella. This ensures you can work efficiently without scrambling for ingredients later.
• Bring a large pot of salted water to a boil and add the lasagna noodles, cooking until they reach al dente (tender but still slightly firm to the bite). This typically takes 8-10 minutes depending on your brand. Drain the noodles and lay them flat on a clean kitchen towel or parchment paper to cool slightly and prevent sticking. I find cooling them briefly makes them much easier to handle when filling.
• In a medium mixing bowl, combine the cottage cheese, Parmesan, parsley, pesto, egg, salt, pepper, and a pinch of nutmeg. Mix thoroughly until well combined and smooth. The nutmeg adds a subtle warmth that elevates the filling without being noticeable—it's my secret touch for cottage cheese mixtures. Taste and adjust seasonings if needed before proceeding.
• Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. Lay out one cooled lasagna noodle and spread approximately 1/3 cup of the cottage cheese filling from Step 3 on top, leaving a small border on the edges. Roll the noodle tightly from one end to the other, then place it seam-side down in the sauce-lined dish. Repeat this process with the remaining noodles and filling. I like to place the rolls seam-side down because it helps them hold together better during baking.
• Pour the remaining marinara sauce (approximately 1.5 cups) evenly over the rolled noodles, making sure to coat them all. Sprinkle the mozzarella evenly across the top layer of sauce. Cover the baking dish tightly with aluminum foil to trap steam and prevent the top from drying out during the initial baking phase.
• Place the covered dish in your preheated 350°F oven and bake for 40 minutes. The foil will keep everything moist and allow the flavors to meld beautifully. Remove from the oven and carefully lift off the foil. If you prefer a more browned, slightly crispy top, return it to the oven uncovered for 5-10 additional minutes, but the foil-covered version produces a more tender texture that works wonderfully with this dish. Let the lasagna cool for 5 minutes before serving, then garnish with fresh basil for brightness.