@graceelkus is back with another cottage cheese hit: mini lasagna roll-ups ?.
Serves 4-6
3/4 teaspoon kosher salt, divided, plus more for the pasta water
9 dried lasagna noodles
2 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
Freshly ground black pepper to taste
1 (5-ounce) container baby spinach
6 ounces low-moisture part-skim mozzarella cheese, grated (about 1 cup)
2 ounces Parmesan cheese, finely grated (about 1 cup)
1 (16-ounce) container full-fat cottage cheese
1 large egg
1/2 cup finely chopped fresh basil leaves, plus more for serving
1 (24-ounce) jar marinara sauce (about 3 cups)
Preheat the oven to 425°F (220°C).
Bring a large pot of salted water to a boil. Add the noodles and cook for 1 minute less than the package directions for al dente. Drain, then lay noodles in a single layer on a cutting board.
Heat the oil in a 10-inch oven-safe skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until deeply browned, 6 to 8 minutes. Add the garlic, red pepper flakes, 1/2 teaspoon salt, and several grinds of black pepper. Cook until fragrant, about 30 seconds. Add the spinach in handfuls, tearing the leaves into pieces. Cook until wilted, about 1 minute. Remove from heat.
Combine mozzarella and Parmesan in a large bowl; reserve 1 cup for topping. Add the cottage cheese, egg, basil, remaining 1/4 teaspoon salt, and several grinds of black pepper; stir with a fork. Mix in the sautéed vegetables; season with salt.
Spread marinara in the skillet. Divide the cheese mixture evenly over each noodle, spreading until smooth. Roll each one up, then cut each in half crosswise with kitchen twine.
Arrange the rolls in the skillet with the ruffled edges facing up. Top with the reserved Parmesan mixture.
Bake on the center rack until the sauce is bubbling and cheese is browned, 30 to 35 minutes. Let cool for 5 minutes, then garnish with basil.
These Skillet Roll-Ups are like many single sered lasagnas each with their own crispy top just like an edge piece they’re packed with sauteed veggies fresh herbs and cottage cheese too which gives them a big boost of Protein Plus they’re the perfect midweek dinner to get you out of a rush because they’re
More fun than classic lasagna and tastes lighter and fresher too the hardest part is probably filling and cutting the rolls but just remember it does not have to be perfect you’ll start by dividing the filling between each of the cooked lasagna noodles and then rolling each
One up into this super cute coil but to make them mini you’ve got to cut them in half which I find easiest to do with kitchen twine or unflavored dental floss but you can also just use a serrated knife all that’s left to do is Nestle them into some marinara sauce in the
Skillet and then send them to the oven where the cheese will melt and the tops will crisp try them once as is and then have fun playing around with all sorts of different fillings