One of my favorite Food Network shows is The Pioneer Woman. Ree recently made Freezer-Friendly Lasagna Roll-ups and since I’m a pasta girl I knew I had to give them a try!
Since there are only two of us, this recipe made enough for me to put two pans in the freezer and have enough for dinner. I was quite taken with the roll-ups and thoroughly enjoyed them!
As you’re noodles are boiling, cook your onion, brown your meat, add in the remaining sauce ingredients and simmer for 30 minutes.
When your noodles are finished cooking, you’ll want to immediately drain them and rinse with cold water to stop them from cooking any more.
Place your noodles on a cookie sheet, putting layers of cling wrap in between to keep them from sticking.
Mix together your filling ingredients.
Place your filling mixture on noodles and roll-up.
Place roll-ups seam side down on top of sauce mixture in your pan.
Cover with remaining sauce mixture and either bake or freeze!
Freezer Friendly Lasagna Roll-Ups
20-24 Lasagna Noodles
Sauce
2 tablespoons of Olive Oil
1/2 cup of Chopped Onions (I used my frozen onions)
2 lbs of ground Beef or Turkey
2 jars of Pasta Sauce
1/2 cup Ketchup
2-14 oz cans of diced Tomatoes
1 lb fresh Mushrooms, sliced
1/2 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon dried Parsley
1 tablespoon dried Basil
Filling
30 oz Part-Skim Ricotta Cheese
1 cup grated Parmesan Cheese
16 ounces shredded Mozzarella Cheese
4 Eggs
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon dried Parsley
1 teaspoon dried Basil
- Boil lasagna noodles according to package directions. Drain, rinse with cold water (to stop the noodles from cooking) and lay flat on a cookie sheet (placing cling wrap between layers).
- While noodles are cooking, heat olive oil in a large pot over medium-high heat. Cook onions for a few minutes then add your meat and brown. Add the remaining sauce ingredients, reduce heat and simmer for 30 minutes.
- Combine filling ingredients.
- Spoon 1/3 of the sauce mixture in the bottom of a 9×13 dish (8×8 dish or loaf pans)
- Assemble your roll-ups by placing a spoon full (approximately 3 tablespoons) of filling mixture on top of each lasagna noodle. Roll up and place seam side down into your pan on top of sauce mixture.
- Top with remaining sauce mixture and shredded cheese. Bake at 375 for 20 minutes.
Freezing Lasagna Roll-Ups
Instead of baking, cover your pan(s) with cling wrap and foil (or cling wrap and lids). Label containers with baking instructions and store for up to 3 months.
Cooking Your Roll-Ups
Remove cling wrap and cook covered in a 350 oven for 1 hour and 45 minutes. Top with mozzarella cheese (or whatever you have on-hand) and bake uncovered for an additional 15 minutes. If you are cooking frozen roll-ups in a glass dish, place the dish in the oven while it’s pre-heating. (This will keep the glass dish from cracking.)
Recipe adapted from The Pioneer Woman and New Leaf Wellness.
These Lasagna Roll-Ups are so yummy, and a fabulous variation from regular ole’ lasagna. You’ll definitely be able to feed a crowd with this recipe as 1 – 1 1/2 roll-ups is enough for one adult (especially if you serve it with bread and a veggie)!
More Freezer Friendly Recipes:
Freezer Friendly Chicken Spaghetti
Freezer Friendly Beef and Bean Burritos
This lasagna recipe sounds delicious! =)
Thanks for sharing!
Thank you, Melissa! I hope you enjoy it as much as we do!
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do you defrost before you cook?
I don’t…but you can if you prefer (just cut the cook time down to 20-30 minutes).
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can I use a jar sauce instead???
Yes, that’s what I used!
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