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“Everyone absolutely loves this recipe. I created it out of several different recipes I've tried over the years. My family prefers this over regular lasagna now.”
1hr 20mins

Ingredients Nutrition


  1. After you cook the lasagna noodles you should drain them and refill the pot with cold water and leave them in the water until you are ready to use them.
  2. Combine cottage cheese, cream cheese, Parmesan and 1/2 cup of the mozzarella (this is easier if cream cheese is room temperature first).
  3. Beat in the eggs, salt, and pepper.
  4. Lift noodles one at a time from water and drain and pat dry with paper towel.
  5. Spread with about 1/4 cup of the cheese filling down the entire length of the noodle.
  6. Then starting at one end, roll the noodle up jelly-roll style.
  7. Place seam-side down in a large casserole dish (I use like a 9 x 13).
  8. Do each noodle this way until you have used up all the noodles.
  9. They can touch in the casserole if you are running out of room.
  10. Pour spaghetti sauce over each roll.
  11. Then I usually take a butter knife and slide it between each one and wiggle it around a little to make sure sauce gets between each one.
  12. Cover with foil.
  13. Bake in a 350 degree oven for 40 minutes.
  14. Uncover.
  15. Sprinkle the top of each roll with some of the mozzarella and some of the cheddar, a little bit on each roll until you have used all the cheese.
  16. You can add more or less cheese depending on your preference.
  17. Bake an additional 5 to 10 minutes or until cheese melts.

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