Cottage Cheese Chicken Lasagna Roll Ups Cozy Favorite Dinner

Cottage Cheese Chicken Lasagna Roll Ups taste like Sunday supper comfort, but they come together on a Tuesday night with zero drama. Tender lasagna noodles rolled around creamy cottage cheese and shredded chicken, then baked until bubbly and golden.

I started making these back in spring 2019 when I was craving something cozy but couldn’t handle heavy winter casseroles anymorethe cottage cheese keeps things lighter without losing that creamy bite. After eight years of testing recipes, I’ve learned that prep you can do ahead (like rolling these earlier in the day) saves your sanity when you’re tired and still want a real dinner. My kids called them “fancy but not fancy,” which is exactly right.

Yesica Andrews

Cottage Cheese Chicken Lasagna Roll Ups Cozy Favorite Dinner

Enjoy these Cottage Cheese Chicken Lasagna Roll Ups for an easy dinner that’s perfect for weeknight dinner or family dinner occasions. These baked lasagna rolls are a delicious, high-protein meal featuring creamy cottage cheese and tender chicken flavors wrapped in hearty noodles. A cozy favorite that combines wholesome ingredients with simple preparation for satisfying chicken roll ups.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Calories: 462

Ingredients Method Notes

Ingredients

  

• 2 cups homemade or jarred marinara sauce, plus more for serving
• 8 uncooked lasagna noodles, wheat or gluten-free
• 16 ounces 2% cottage cheese, I like Good Culture, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 2 tablespoons pesto, prepared or homemade
• 1 large egg
• 1 teaspoon kosher salt
• Black pepper to taste
• 1/2 cup part skim mozzarella cheese, shredded (about 3 oz)
• basil or parsley, optional for garnish

Method

 

1. Set your oven to 350°F to start warming up.
2. Pour roughly one cup of marinara sauce into a 9 x 12-inch or a similarly sized baking dish, spreading it evenly across the bottom.
3. Fill a large pot with salted water and bring it to a boil; cook the lasagna noodles following the instructions on their package, then drain them well.
4. In a sizable bowl, mix together the cottage cheese, Parmesan, chopped parsley, pesto, egg, half a teaspoon of the salt, and as much black pepper as you like until combined.
5. Lay a sheet of wax paper on your countertop and arrange the noodles on top, making sure they’re dry.
6. Scoop about one-third cup of the cheese mixture and spread it evenly over each noodle, then roll the noodles up carefully and lay them seam-side down in the baking dish.
7. Pour the rest of the marinara sauce over the rolled noodles, and sprinkle each with a tablespoon of shredded mozzarella cheese.
8. Cover the dish loosely with foil, making sure it doesn’t touch the cheese, then bake for 40 minutes or until the cheese is melted and bubbly.
9. Once baked, garnish with basil or parsley if desired and serve warm.
10. Don’t forget to leave a rating and comment to share your thoughts on this recipe—your feedback helps us keep providing tasty, reliable dishes.

Notes

• For best results, make sure the noodles are dry before applying the cheese mixture to prevent sogginess. You can use either homemade or store-bought marinara sauce depending on your preference. Garnish with fresh basil or parsley to add a pop of color and flavor.

Why You’ll Love These Chicken Lasagna Roll Ups

These Cottage Cheese Chicken Lasagna Roll Ups give you all the cozy comfort of baked lasagna without the heavy layering or waiting around. Here’s what makes them a keeper:

• Light but satisfying: Cottage cheese brings creamy protein without weighing you downperfect for spring evenings when you want comfort that doesn’t feel too rich.
• Make-ahead friendly: Roll them in the morning, cover, and refrigerate. Pop them in the oven when you’re ready.
• Freezer-ready: Assemble a double batch, freeze half unbaked, and you’ve got a dinner plan waiting for the next busy week.
• Everyone gets their own: Individual rolls mean no messy scooping or arguing over corner pieces.

Pro Tip: When I’m tired and still want dinner to feel like dinner, this is the recipe I reach for. Low effort, minimal cleanup, and it doesn’t feel heavy.

What You’ll Need (Ingredients and Tools)

You probably have most of these in your pantry and fridge already. I like keeping it simple with real, accessible ingredients you can find at any grocery store.

• Lasagna noodles: Regular or gluten-free both work beautifully. Cook them until just tenderthey’ll finish in the oven.
• Cottage cheese: The star here. I drain mine for a few minutes in a fine mesh strainer so the filling doesn’t get watery. Good Culture is my go-to brand.
• Shredded chicken: Rotisserie chicken from the store makes this a true weeknight win. You can also poach chicken breasts or use leftover grilled chicken.
• Marinara sauce: Homemade or jarredboth work. I keep a couple jars of good-quality marinara on hand for nights like this.
• Parmesan, mozzarella, pesto: These add layers of flavor without extra work. Fresh parsley brightens everything up.

Tools: You’ll need a 9×12 baking dish (or large oval), a large pot for boiling noodles, and a piece of wax paper to lay out noodles while you roll.

How the Recipe Comes Together

The beauty of this dish is in the simplicity. You’re basically making a creamy cottage cheese and chicken filling, spreading it on cooked noodles, rolling them up, and baking everything in marinara until bubbly. Here’s the flow:

Start by getting your oven to 350°F and spreading about a cup of marinara on the bottom of your baking dishthis keeps the rolls from sticking and adds flavor from underneath. While the oven heats, boil your lasagna noodles according to the package, then drain and lay them out on wax paper so they’re easy to work with.

Mix your cottage cheese, Parmesan, parsley, pesto, egg, and a little salt and pepper in a large bowl. Stir in your shredded chicken until everything’s evenly coated. Spread about 1/3 cup of this mixture onto each noodle, roll carefully (seam side down), and nestle them into the sauce in your dish. Ladle the remaining marinara over the top, sprinkle each roll with a tablespoon of mozzarella, cover with foil (don’t let it touch the cheese), and bake for 40 minutes.

Note: Make sure your noodles are dry before spreading the fillingpat them gently with a towel if needed. Wet noodles make the filling slide right off.

Smart Swaps and Tweaks

This recipe is forgiving and flexible. You can adjust based on what’s in your fridge or what your family prefers:

Pro Tip: If you want extra veggies, stir a handful of thawed frozen spinach (squeezed dry) into the cottage cheese mixture. It blends right in and adds color.

Serving and Storing Your Roll Ups

Serve these straight from the oven with a simple side salad, garlic bread, or roasted vegetables. I like to garnish with fresh basil or parsley for a little pop of green. Each person gets two rolls, and they hold their shape beautifully on the plate.

Storing: Leftovers keep covered in the fridge for up to 4 days. Reheat individual portions in the microwave (about 2 minutes) or the whole dish covered in a 350°F oven for 20 minutes.

Freezing: You can freeze these unbaked or fully baked. For unbaked, assemble the rolls in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 350°F for about 1 hour, covered. For baked rolls, let them cool completely, wrap well, and freeze. Thaw overnight in the fridge before reheating.

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FAQs (Cottage Cheese Chicken Lasagna Roll Ups)

Your New Go-To Weeknight Winner

These Cottage Cheese Chicken Lasagna Roll Ups take about an hour start to finish, but most of that’s hands-off oven time while you catch your breath. You’ll love how the cottage cheese turns creamy and rich as it bakes, blending with the marinara and melted mozzarella into something that tastes like Sunday but happens on a Tuesday. The rolls come out tender, bubbly around the edges, and somehow both light and satisfying at the same time.

If you want a little more kick, stir a pinch of red pepper flakes into the cottage cheese fillingit’s a trick I picked up from a neighbor who swears by it. You can also swap the marinara for Alfredo sauce when you’re craving something extra cozy, or tuck fresh spinach into the rolls for color and a veggie boost. Leftovers reheat beautifully in the microwave with a damp paper towel over the top to keep them from drying out, and honestly, they taste even better the next day once all those flavors have had time to settle in together.

I’d love to hear if you make thesetag me in your photos or tell me what you served alongside them. Did your family have a favorite pasta night growing up, something you still crave when you need a little comfort? Save this one for a night when you want dinner to feel like a hug, or share it with a friend who could use an easy win in the kitchen. Here’s to dinners that help you get back into a rhythm.