Roll Out the Lasagna

Same great lasagna flavors, completely different shape. Pasta noodles get laid out in an overlapping rectangle, spread with a rich filling of cottage cheese, cream cheese, garlic, and Parmesan, then rolled up like a jelly roll and baked in a tomato sauce.

The cream cheese in the filling gives this a richer, denser texture than the usual ricotta-based lasagna. Mixed with cottage cheese, it creates a tangy, spreadable filling that stays put when you slice through the roll.

Cream of tomato soup thinned with water and spiked with oregano and garlic makes a quick sauce that bubbles around the roll as it bakes. It’s a clever shortcut that tastes better than it has any right to.

Kitchen Tips

• Overlap the cooked noodles by about ½ inch when laying them out. This creates a solid sheet that won’t split when you roll.
• Spread the cheese mixture evenly and not too thick. A heavy layer makes the roll hard to slice cleanly.
• Use a sharp serrated knife to cut portions after baking. A straight knife will crush the roll.
• Let it rest 5 minutes after baking before cutting. The filling sets up slightly and slices hold together better.

Variations

• Layer thin slices of cooked spinach or sauteed mushrooms over the cheese before rolling.
• Add cooked Italian sausage to the filling for a meaty version.
• Use marinara sauce instead of cream of tomato soup for a from-scratch alternative.