Ingredients
Scale
- 12 lasagna noodles (standard or whole wheat)
- 2 cups low-fat cottage cheese
- 1 egg (optional, for binding)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 cups of your favorite budget-friendly marinara sauce
- 1 cup shredded mozzarella cheese (store brand works great)
- Salt and pepper to taste
Instructions
- Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until they are al dente. Be careful not to overcook them, as they need to be firm enough to roll. While the noodles cook, grab a medium mixing bowl and combine the cottage cheese, egg, dried oregano, dried basil, garlic powder, salt, and pepper. Stir the mixture until it is well combined. Drain the cooked noodles and lay them flat on a piece of parchment paper or a clean kitchen towel to prevent sticking.
- Spread about 1/4 cup of the marinara sauce on the bottom of a 9×13 inch baking dish. Take a single lasagna noodle and spread roughly 2 tablespoons of the cottage cheese mixture evenly across its length. Carefully roll the noodle from one end to the other and place it seam-side down in the baking dish. Repeat this process for all 12 noodles. Once the dish is full, pour the remaining marinara sauce over the top of the rolls. Sprinkle the shredded mozzarella cheese evenly over the sauce. Cover the dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the aluminum foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly. If you like a golden-brown top, you can turn on the broiler for the last 2 minutes. Remove the dish from the oven and let it rest for 5 minutes. This resting period allows the cheese to set so the rolls stay together perfectly when served. Garnish with a little extra dried herbs if desired and enjoy your delicious, budget-friendly meal.
- Cook Time: 50 minutes