• Ripple-style lasagna noodles (one noodle for each serving)
  • Small-curd cottage cheese (2 Tbs. per serving)
  • Italian seasoning
  • Shredded mozzarella cheese (1/4 cup per serving, plus extra to sprinkle on the entire dish before baking)
  • Grated parmesan cheese
  • Spaghetti sauce
  • Optional: small spinach leaves or cooked ground beef or sausage


Prepare lasagna noodles according to package instructions. Cook one noodle for each serving. Drain.

Preheat oven to 400°F. Cover the bottom of a 2-quart baking dish with sauce. One at a time, lay out the lasagna noodles and spread 2 Tbs. of cottage cheese over each. Shake a small amount of Italian seasoning over the cottage cheese. Finally, sprinkle parmesan cheese to taste and ¼ cup of mozzarella cheese across the top of each.

Beginning at one end, roll each noodle (complete with cheese toppings) lengthwise to create a pinwheel shape. Place all roll-ups in the baking dish, cover with the remaining sauce and sprinkle mozzarella cheese over the top.

Spray one side of an aluminum foil sheet with cooking spray and cover the dish with the foil, sprayed side down. Bake until bubbly, about 25 – 30 minutes. Remove aluminum foil and return to oven. Broil on low for an additional 2 – 3 minutes, until cheese is fully melted and slightly golden. Let stand for five minutes before serving.

Optional: Add a small amount of cooked ground beef or sausage to one cup of the sauce. For a vegetarian option, skip the ground beef and spread spinach leaves across the top of each lasagna noodle before rolling.

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