Freezer Friendly Lasagna Roll-Ups

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.