Ingredients

Filling (Lighter, Brighter, Protein-Packed):
• 2 cups small-curd cottage cheese, drained well (higher protein, lower fat than ricotta)
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 large egg
• 2 garlic cloves, grated
• ¼ cup fresh basil or parsley, finely chopped
• 1 tsp dried oregano
• ½ tsp sea salt
• ¼ tsp black pepper
• Optional: ½ cup sautéed spinach (squeezed dry) or roasted red peppers

Assembly:
• 12 no-boil lasagna noodles (or low-carb zucchini ribbons—see below)
• 3 cups Homemade Spaghetti Sauce (or clean store-bought, no added sugar)
• 1½ cups shredded mozzarella (for topping)
• Fresh basil, for garnish

🌱 Low-Carb Zucchini Roll-Up Option

→ Slice 3 medium zucchini lengthwise into ¼” strips with a mandoline or veggie peeler.
→ Salt lightly; let sit 10 min. Pat very dry with towels (critical for no sogginess!).
→ Lightly sauté 1–2 min per side to soften (optional but improves pliability).

Instructions

Prep noodles: Cook no-boil noodles 2–3 min less than package directs—al dente but pliable. Drain; lay flat on parchment.
→ Zucchini version: Skip cooking—just ensure dry and flexible.
Make filling: In a bowl, combine cottage cheese, 1 cup mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper. Mix until smooth and cohesive. Stir in optional add-ins.
Roll: Spread 3 tbsp filling along the short end of each noodle (or zucchini strip). Roll tightly. Place seam-side down in a 9×13″ baking dish.
Sauce & bake: Pour marinara over rolls. Cover with foil; bake at 375°F (190°C) 25 min. Uncover; sprinkle with remaining mozzarella. Bake 10–15 min more until bubbly and golden.
Rest 5 min. Garnish with fresh basil.

⏱️ TIME & NUTRITION