Skillet Lasagna Roll-ups
Rating
This recipe is actually the best.
Ingredients
- ¾ 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
- ¼ 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
- ½ cup finely chopped fresh basil leaves, plus more for serving
- 1 (24-ounce) jar marinara sauce (about 3 cups)
Instructions
- 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, ½ 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 ¼ 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.
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