High Protein Creamy Tomato Lasagna Roll Ups
dinnerhigh proteinmake-ahead
Ingredients
You have 0 of 11
protein
- ○1 lbground beef(90% lean)
dairy
- ○16 ozcottage cheese(4%)
- ○3/4 cupmozzarella cheese(divided)
grain
- ○9 ozlasagna noodles(used GF brown rice noodles)
pantry staple
- ✓1 tbspolive oil
- ○1 tspgarlic powder
- ○1 tspdried oregano
- ○1 tspkosher salt(additional to taste)
- ○1/2 tspground black pepper(plus additional to taste)
- ○1/4 tspred pepper flakes(optional)
- ○1 tspdried basil
- ○1 1/2 cupstomato sauce
Instructions
- Prepare the lasagna noodles according to package instructions to cook al dente. Drain and add back to the pot. Drizzle with olive oil while hot to prevent sticking.
- While the pasta cooks, heat the oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking up into small crumbles, 5 to 7 minutes. Season with basil, garlic powder, oregano, salt, black pepper, and red pepper flakes. Continue cooking until fragrant, 1 to 2 minutes, then set aside to cool down.
- Preheat the oven to 400F. Add the cottage cheese and tomato sauce to a blender or food processor and blend until smooth, about 60 seconds. Season with a generous pinch of salt.
- Transfer half of the cottage cheese mixture to a separate bowl and set aside. Add the cooked and cooled ground beef to mixing bowl with the remaining half of cottage cheese along with 1/2 cup of the mozzarella. Mix to combine.
- Place a lasagna sheet flat on a 9×13 baking dish and add about 3 tablespoons of the beef and cottage cheese mixture to the end of it. Roll up tightly and push to the end of the dish. Continue until you have 12 roll ups.
- Top with the reserved cottage cheese and sauce mixture and spread over the roll ups. Sprinkle the remaining mozzarella evenly on top. Place in the oven and bake for 7 minutes, then turn to high broil until bubbling and brown on top, 3 to 4 minutes.
- Cool for about 5 minutes before cutting and serving. Reheat using the microwave until warmed, 1 to 2 minutes.