Skillet Lasagna Roll-ups
@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.
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.
