Ingredients
Scale
- 8 lasagna noodles (standard or whole wheat)
- 2 cups cottage cheese (small curd works best)
- 1.5 cups store-brand marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup shredded mozzarella cheese (optional, for topping)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package directions, but aim for “al dente”—usually about 8 to 10 minutes. You want them flexible but firm enough to hold their shape. Once cooked, drain the noodles and lay them out flat on a piece of parchment paper or a clean kitchen towel to prevent them from sticking together.
- While the noodles cook, grab a medium mixing bowl. Combine the cottage cheese, dried oregano, garlic powder, salt, and pepper. Stir the mixture until the herbs are evenly distributed. If you have any leftover spinach or parsley in the fridge, feel free to finely chop it and toss it in for extra nutrients at no extra cost.
- Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce (about 1/2 cup) across the bottom of an 8×8 inch baking dish. Take a noodle and spread about 2 to 3 tablespoons of the cottage cheese mixture evenly along the entire length. Starting from one end, carefully roll the noodle up tightly. Place the roll-up seam-side down into the prepared baking dish.
- Repeat the rolling process for all remaining noodles. Pour the rest of the marinara sauce over the top of the roll-ups, ensuring they are well-covered so they don’t dry out. If your budget allows, sprinkle the shredded mozzarella over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the cheese is melted.
- Cook Time: 45 minutes