Stuffed Lasagna Rolls

by Merissa on February 23, 2011

in Egg Free Recipes, Recipes

I went to start my Stuffed Pasta Shells last night and realized I was all out of any kind of large pasta, besides lasagna. So I decided to make it work with what I had on hand. Now I make this recipe all the time but I don't really measure anything out so I'll try my best to give you the recipe!

What you need:

  • Lasagna  or another stuffable pasta
  • Mozzarella cheese
  • Cottage Cheese
  • Salt
  • Fresh or canned tomatoes or pasta sauce
  • Garlic powder

Mix together the mozzarella and cottage cheese. I use about an even mixture so for every cup of cottage cheese I used one cup of grated mozzarella. Add a little salt and garlic powder to taste. Boil the lasagna until al dente.

Spread the cheese mixture onto the cooked noodles.

Roll up the lasagna. Before you place it in the pan put down a layer of tomato sauce/pasta sauce. I use canned tomatoes and I throw them in the blender and add a little salt.

Pour the rest of the tomato sauce on top of the rolls. Bake at 375F until bubbly.

They don't look like much but these are so yummy! Most definitely one of our favorite meals and they are so simple and easy.

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{ 9 comments… read them below or add one }

1 Aurelia February 23, 2011 at 2:17 pm

Merissa…
You are one smart and creative lady…LOVE IT how you can come up with awesome ideas “thinking out of the box”…I have to try this one next time!
:)
Your blog/recipes are inspiring!

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2 Merissa February 23, 2011 at 2:19 pm

Aww, thank you!

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3 Debbie August 13, 2011 at 12:44 pm

Hi! This looks quite interesting! I hopped over from SWSL and I am loving your recipes! I think I may try this one tonight with a little bit of adaptation to it. Think I’ll try ground beef as we don’t have cottage cheese. Plus I have ready to bake noodles so they are somewhat soft already, will see.. sounds too good to not try! Works well when I’m trying to work with what I have at home and not spend a ton of money at the grocery store!

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4 Gail May 25, 2012 at 7:45 am

I only had ricotta cheese and marble cheese but it turned out wonderful! I also added finely chopped garlic,onion and green peppers to the tomamto sauce just because I had little bits that needed to be used.Thanks for such an easy and delicious recipe. I love you blog!

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5 Joy Boyette March 8, 2013 at 8:06 am

This recipe is great as you posted for a quick meal… Loved it… Planning on guests Sunday and will add some cooked chopped beef and an egg to bind with the cheese , spice and herb mix, stand the rolls up in a baking dish close together, pour some pasta sauce over all and top with some parmesan… Wish me luck…

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6 Megan May 17, 2013 at 1:00 pm

I used manicotti shells. I browned meat with diced onion and put in diced tomatoes with the remainder of sauce and let that cook while the pasta was boiling. i poured the sauce on top of the stuffed pasta and baked for 15 minutes. Thanks for the great meal!

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7 Merissa May 17, 2013 at 10:58 pm

I’ve used those shells too, I’m glad you enjoyed them!

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8 Michelle Cusick January 13, 2014 at 11:12 am

we added spinach to ours and since there are only 2 of us…we froze half in a smaller casserole dish. They were great fresh but we recently ate the frozen batch and we liked them even more!! I’d say we had them frozen about 3 months. it will be something we regularly add to our menu from now on. next time i might add some sausage.

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9 Merissa January 13, 2014 at 11:14 am

Sausage sounds like a really good add in!

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