Please enter the email you’re using for this account.
Dairy
Easy
4 Servings
Allergens 
1 Hour
Diets
Soft lasagna roll-ups filled with creamy cheese, slathered in sauce and baked again. This classic and filling dairy main is perfect for any special occasion.
1 jar (about 3 cups) of your favorite marinara sauce, such as Tuscanini
500 grams (about 1 pound) ricotta cheese
250 grams (about 1/2 pound) cottage cheese (1% is fine)
1 cup shredded mozzarella or Cheddar cheese
2 eggs
1/2 teaspoon Gefen Salt
1/2 teaspoon black pepper
1/4 cup fresh Italian parsley, cleaned and chopped
1 or 2 scallions, cleaned and finely chopped
1/2 cup toasted pine nuts
Preheat oven to 375 degrees Fahrenheit.
Cook the lasagna noodles according to package directions, until al dente — soft but still chewy — and drain. Lay noodles flat.
Combine cheeses, eggs, salt, pepper, parsley, scallions, and pine nuts in a large bowl and mix thoroughly until smooth.
Grease a deep, nine-inch square baking dish. Place approximately two heaping tablespoons of filling on the center of a lasagna noodle and spread evenly it to cover the whole noodle. Roll the noodle up gently and place seam-down into the baking dish.
Repeat with the rest of the noodles, packing them in close together in the baking dish. Pour marinara sauce over the top of the noodles, covering them completely.
Cover the pan and bake for 40 minutes. Serve warm.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation