Ingredients
Scale
- 8 lasagna noodles (standard or whole wheat)
- 2 cups low-fat cottage cheese
- 1.5 cups store-brand marinara sauce
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 cup shredded mozzarella cheese (optional for topping)
- Salt and black pepper to taste
Instructions
- Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them according to the package instructions until they reach an “al dente” texture. Be careful not to overcook them, or they will break when you try to roll them. While the noodles boil, place the cottage cheese in a small bowl. Stir in the dried oregano, garlic powder, salt, and pepper until well combined. If the cottage cheese is very watery, you can drain it through a fine-mesh sieve for a few minutes before mixing.
- Drain the noodles and lay them out 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 an 8×8 inch baking dish. Take one noodle and spread about 2 tablespoons of the cottage cheese mixture evenly along the surface. Carefully roll the noodle from one end to the other and place it seam-side down in the baking dish. Repeat this for all noodles. Pour the remaining marinara sauce over the top of the rolls and sprinkle with the optional mozzarella cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the sauce is bubbly.
- Once the roll-ups are done, let them sit for about 5 minutes before serving. This allows the cheese to set so the rolls hold their shape. Use a spatula to lift each roll-up onto a plate. Spoon some of the extra sauce from the bottom of the dish over the top. Garnish with a pinch of dried parsley if you have it on hand. Serve warm with a side of simple buttered toast or a basic green salad to keep the meal within your $2 budget.
- Cook Time: 50 minutes