Easy Lasagna Roll Ups Recipe | Cottage Cheese Baked Pasta Dinner Idea

When you crave comforting lasagna without the stack-and-layer fuss, these easy lasagna roll ups deliver big flavor with minimal effort. Tender pasta sheets get filled with a creamy cottage cheese mixture, rolled up, nestled in marinara, and baked until bubbly. It’s the cozy, cheesy baked pasta dinner that always wins.

I love this recipe for weeknights and casual company dinners. You assemble everything in advance, then bake when you’re ready. The rolls slice cleanly, look impressive, and please picky eaters and pasta lovers alike.

Why These Cottage Cheese Lasagna Roll Ups Taste So Good

• Creamy meets savory: Cottage cheese brings light, creamy richness, while parmesan and mozzarella add salty, stretchy goodness.
• Perfect pasta texture: Boiled just to al dente, the noodles hold their shape and bake up tender without falling apart.
• Balanced sauce: A simple jarred or homemade marinara keeps things bright and tangy, cutting through the richness.
• Even layers in every bite: Rolling guarantees consistent filling and sauce distribution—no dry corners.
• Meal-prep friendly: Assemble ahead, refrigerate, and bake when you need dinner on the table fast.

Ingredients You’ll Need

Pasta and Sauce

• 12 lasagna noodles (regular, not oven-ready)
• 3 cups marinara sauce (your favorite jarred or homemade)

Creamy Cottage Cheese Filling

• 2 cups cottage cheese (whole milk for best richness)
• 1 cup ricotta (optional but recommended for extra creaminess)
• 1 large egg (binds the filling)
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried Italian seasoning)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional for a mild kick)

To Finish

• 1 cup shredded mozzarella (for topping)
• 2 tablespoons grated parmesan (for topping)
• Olive oil spray or a drizzle, for the baking dish
• Fresh basil or parsley for garnish

How to Make Easy Lasagna Roll Ups with Cottage Cheese

1) Boil and Prep the Noodles

1. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until just al dente (usually 1–2 minutes less than package instructions).
2. Drain and lay noodles flat on a lightly oiled sheet pan or parchment. Do not stack or they’ll stick.

2) Mix the Filling

1. In a large bowl, combine cottage cheese, ricotta, egg, mozzarella, parmesan, garlic, parsley, salt, pepper, and red pepper flakes.
2. Stir until evenly combined. Taste and adjust salt and pepper. The mixture should be thick and spreadable.

3) Assemble the Roll Ups

1. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. Spread 1 cup marinara across the bottom of the dish.
3. Place one noodle on a board. Spread about 3 tablespoons filling in a thin, even layer, leaving 1/2 inch at the short end bare.
4. Roll from the filled end toward the bare end. Place seam-side down in the sauced dish. Repeat with remaining noodles.

4) Sauce and Cheese

1. Spoon remaining marinara over the tops of the rolls, covering the edges to prevent drying.
2. Sprinkle with the remaining 1 cup mozzarella and 2 tablespoons parmesan.

5) Bake

1. Cover the dish tightly with foil and bake for 20 minutes.
2. Uncover and bake another 10–15 minutes, until the sauce bubbles and the cheese turns lightly golden.
3. Let rest 8–10 minutes before serving so the rolls set and slice cleanly.
4. Garnish with fresh basil or parsley.

How to Store Leftover Lasagna Roll Ups

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze individual rolls on a sheet pan until firm, then transfer to freezer bags. Freeze up to 3 months.
• Reheat: For best results, bake covered at 350°F until hot (about 15–20 minutes refrigerated, 25–30 minutes frozen). Add a splash of sauce if needed.
• Meal prep: Assemble rolls, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the initial bake time.

Why You’ll Love Making These Roll Ups

• Faster than layered lasagna: No juggling multiple layers—just roll, sauce, and bake.
• Kid- and crowd-friendly: Portion-sized rolls make serving simple and mess-free.
• Lighter creaminess: Cottage cheese gives a creamy texture with a bit more protein and less heaviness.
• Flexible and forgiving: Use jarred marinara, homemade sauce, or add veggies and you’ll still get a great result.
• Great for leftovers: The rolls reheat beautifully and keep their structure.

Mistakes to Avoid

• Overcooking noodles: Too-soft noodles tear during rolling and turn mushy in the oven. Aim for firm al dente.
• Skipping the rest: Cutting in right away makes the filling ooze. Let the rolls sit for 8–10 minutes.
• Dry edges: Sauce the tops and edges well to prevent crispy, dried-out pasta.
• Watery filling: Use whole-milk cottage cheese, and drain excess liquid if it looks soupy.
• Skimping on seasoning: Taste the filling. A little extra salt, pepper, or parmesan punches up the flavor.

Easy Variations to Try

• Spinach roll ups: Stir 1 packed cup thawed, well-squeezed frozen spinach into the filling.
• Mushroom and herb: Sauté 8 ounces chopped mushrooms with garlic and thyme; fold into the cheese mixture.
• Meaty version: Add 1 cup cooked crumbled Italian sausage or ground beef to the sauce or filling.
• Veggie-loaded: Finely chop and sauté zucchini and bell pepper; drain well before mixing in.
• Spicy arrabbiata: Use a spicy marinara and add an extra pinch of red pepper flakes.
• Three-cheese top: Finish with mozzarella, provolone, and parmesan for extra melt and tang.
• Gluten-free: Use gluten-free lasagna noodles and double-check the marinara label.

FAQ

Do I have to use ricotta with the cottage cheese?

No, you can use all cottage cheese. For a richer, more classic lasagna texture, I like a blend of cottage cheese and ricotta.

Can I use no-boil lasagna noodles?

No-boil sheets do not roll well. Use regular lasagna noodles and cook to al dente.

How do I keep the rolls from falling apart?

Spread a thin, even layer of filling and roll snugly without overfilling. Place rolls seam-side down and sauce the tops well.

What if my cottage cheese seems watery?

Spoon it into a fine mesh sieve and drain for 10–15 minutes. You can also pulse it a few times in a food processor for a smoother texture.

Can I assemble and freeze before baking?

Yes. Assemble rolls in a foil pan, cover tightly, and freeze. Bake from frozen at 350°F, covered, for 35–45 minutes, then uncover to brown.

Which marinara works best?

Choose a sauce you love. A simple, well-seasoned marinara with garlic, basil, and a touch of sweetness pairs perfectly with the creamy filling.

How many roll ups per person?

Plan on 2 rolls for a hearty serving, 1 roll for kids or alongside a big salad.

Final Thoughts

These cottage cheese lasagna roll ups bring all the cozy lasagna vibes with half the effort and zero stress. Boil, mix, roll, and bake—simple steps that reward you with a pan of saucy, cheesy comfort. Keep a batch in the freezer for busy nights, mix in veggies when you want to lighten it up, and enjoy an easy pasta dinner that never disappoints.

Easy Lasagna Roll Ups Recipe | Cottage Cheese Baked Pasta Dinner Idea

These cottage cheese lasagna roll ups deliver cozy, cheesy lasagna flavor with less effort by rolling filled noodles, nestling them in marinara, and baking until bubbly. They assemble ahead and bake up tender with even layers in every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings 6 servings

Ingredients

  

Ingredients

• 12 lasagna noodles (regular, not oven-ready)
• 3 cups marinara sauce (jarred or homemade)
• 2 cups cottage cheese (whole milk preferred)
• 1 cup ricotta (optional)
• 1 large egg
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried Italian seasoning)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup shredded mozzarella (for topping)
• 2 tablespoons grated parmesan (for topping)
• Olive oil spray or drizzle, for the baking dish
• Fresh basil or parsley, for garnish

Instructions

 

Instructions

• Bring a large pot of salted water to a boil, cook lasagna noodles to al dente, drain, and lay flat on a lightly oiled sheet to prevent sticking.
• In a bowl, mix cottage cheese, ricotta, egg, mozzarella, parmesan, garlic, parsley, salt, pepper, and red pepper flakes until thick and spreadable; taste and adjust seasoning.
• Preheat oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish; spread 1 cup marinara over the bottom.
• Spread about 3 tablespoons filling evenly over each noodle, leaving 1/2 inch at one short end bare, roll up snugly, and place seam-side down in the prepared dish.
• Spoon the remaining marinara over the rolls, covering edges, and top with the remaining mozzarella and parmesan.
• Cover tightly with foil and bake for 20 minutes, then uncover and bake 10–15 minutes more until bubbling and lightly golden.
• Let rest 8–10 minutes before serving, then garnish with fresh basil or parsley.

Notes

Plan on 2 roll ups per adult serving. Assemble up to 24 hours ahead; add 5–10 minutes to the initial covered bake. Refrigerate leftovers up to 4 days or freeze up to 3 months; reheat covered at 350°F until hot. For variations, add well-drained spinach, sautéed mushrooms, or cooked sausage. Use whole-milk cottage cheese and drain if watery.