We love Italian food in our house and lasagna is one of our favorites. Today, I decided to roll up my lasagna noodles into individual serving sized lasagna roll ups.
Rolling the lasagna noodles makes the ingredients stay together nicely. These roll ups are not only easy to serve, but provide a fun twist on the traditional lasagna recipe.
Keep reading for instructions and step by step photos for this lasagna rollups recipe.
Lasagna is not a dish that can be done in a hurry. The flavors are complex and need some time to come together well. But the time spent on this dish is SO worth it. Your family will just love these roll ups!
Ingredients for these lasagna roll ups
- 1 tablespoon olive oil
- 8 ounces lean ground beef
- 1 finely chopped small yellow onion
- 28 ounces diced tomatoes
- ⅓ cup of beef broth
- 3 cloves of garlic, minced
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- Sea salt and freshly ground cracked black pepper, to taste
- 1 (15 ounce) container cottage cheese
- 1 large egg
- 2 tablespoons fresh flat leaf parsley, chopped
- 2½ cups freshly grated cheddar cheese, divided
- 1 cup freshly, finely grated Parmesan Reggiano cheese, divided
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground cracked black pepper
- 14 uncooked lasagna noodles
- ½ cup of bottled marinara sauce
- Chopped basil and parsley to garnish
I used a lean ground beef and chose cottage cheese as well as sharp cheddar cheese and Parmesan Reggiano cheese. Fresh grated cheese is so much nicer than the grated boxed variety and worth the extra cost.
How to make these cottage cheese lasagna roll ups
To start, preheat the oven to 375°F (190°C). I also placed the water for my noodles on the stove to boil while I was making the meat sauce and cheese mixtures to save time.
The meat sauce is a lovely combination of onions, ground beef and diced tomatoes that is beautifully seasoned with fresh herbs and minced garlic.
To make it, add the olive oil to a large non-stick frying pan over medium high heat. Cook the ground beef, and add the chopped onions. Cook the mixture, stirring occasionally, until the meat is browned and the onions are translucent.
Make sure that the beef is nicely broken down into small pieces. Then add the diced tomatoes, beef stock, minced garlic, basil, oregano and stir to combine.
Taste the sauce and season it with salt and pepper to taste. Cover and reduce the heat to medium low while you prepare the cheese mixture.
While the flavors of the meat sauce are cooking, you can make the cheese mixture, too. Just combine the egg, cottage cheese, parsley, salt, pepper, cheddar cheese and Parmesan Reggiano cheese.
It makes a lovely sweet combination that just amazing. 
For those of you who say “I don’t like cottage cheese,” don’t worry, you won’t taste it, but it does add a nice layer of creaminess to the roll ups, so please don’t skip it.
Cook the lasagna noodles according to the package instructions. Then drain and lay them out on a sheet of parchment paper. This makes sure that they are nearby to assemble and also keeps them from sticking together.
Spread a layer of the creamy cheese mixture evenly across each noodle and top with a heaping spoonful of the meat sauce.
Make sure to leave a bit of room at each end to help the roll ups stick together in the pan.
Starting at one end, roll up the noodles and toppings until you get a nice neat roll.
Spread some meat sauce on the bottom of a baking pan, and then place the roll ups in the sauce. Doing this flavors the roll ups and also keeps them from sticking to the pan.
Add a bit of the left over sauce on the top of the roll ups and then finish up with the cheddar and Parmesan Reggiano cheese. YUM!
Finally, use an aluminum foil tent to help keep the cheese from browning too quickly.
Put it into the oven for about 35 minutes. I can’t wait to dig into these yummy lasagna roll ups!
These cottage cheese lasagna roll ups have a delicious creamy center rolled with deliciously flavored meat and tomatoes.
They have a bit of sweetness from the cottage cheese that is just heavenly. If you like, you can heat up some bottled marinara sauce to serve under it for a nice presentation.
Every bite of this amazing recipe is just full of flavor. Add a nice big tossed salad and a glass of wine to make it seem like you are on a villa in Italy enjoying the last of the afternoon sun!
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Lasagna Roll Ups - A Variation of the Traditional Casserole Recipe
I decided to roll up my lasagna noodles into neat little individual serving sized lasagna roll ups that will have your family thinking they are in Italy!
Ingredients
- 1 tablespoon olive oil
- 8 ounces lean ground beef
- 1 finely chopped small yellow onion
- 28 ounces diced tomatoes
- ⅓ cup of beef broth
- 3 cloves of garlic, minced
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- Sea salt and freshly ground cracked black pepper, to taste
- 1 (15 ounce) container cottage cheese
- 1 large egg
- 2 tablespoons fresh flat leaf parsley, chopped
- 2½ cups freshly grated cheddar cheese, divided
- 1 cup freshly, finely grated Parmesan Reggiano cheese, divided
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground cracked black pepper
- 14 uncooked lasagna noodles
- ½ cup of bottled marinara sauce
- Chopped basil and parsley to garnish
Instructions
- Preheat oven to 375°F (190°C).
- Add the olive oil to a large non-stick frying pan over medium high heat. Cook the ground beef, then add the chopped onions and cook mixture stirring occasionally, until the meat is browned and the onions are translucent. Be sure that the beef is nicely broken down into small pieces.
- Add the diced tomatoes, beef stock, minced garlic, basil, oregano and stir to combine.
- Season the sauce with salt and pepper to taste. Cover and reduce the heat to medium low while you prepare the cheese mixture.
- Cook the lasagna noodles in a large pot of salted boiling water according to package directions.
- Drain the noodles and line them up on a piece of parchment paper.
- While the lasagna noodles are cooking, combine the cottage cheese, egg, ¼ teaspoon salt and ¼ teaspoon pepper in a large mixing bowl. Stir in chopped fresh parsley.
- Mix in 2 cups grated cheddar cheese, ¾ cup Parmesan Reggiano cheese. Stir mixture until well combined.
- Spread ⅓ cup of the meat sauce into a 13 x 9 inch oven proof baking pan. (you can also use two smaller pans like I did and freeze one for later.)
- Spread ¼ cup of the cheese mixture evenly over each of the cooked lasagna noodle, then spread a heaping tablespoon of the meat sauce on each lasagna noodle.
- Roll the noodles up and place them seam side down in the baking pan.
- Spoon over the bottled marinara sauce and then sprinkle the remaining cheeses evenly over the roll-ups.
- Make a tent over the baking dish with foil to prevent the cheese from browning too much and bake for 35 minutes in preheated oven.
- Garnish with fresh basil and parsley. Enjoy!
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 530mgCarbohydrates: 23gFiber: 3gSugar: 3gProtein: 17g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.