With a new baby due next month, I have been busy making meals to put in the freezer so that when baby arrives, I will have one less thing to worry about (on most nights). These lasagna roll-ups are one of our favorite freezer meals. Italian dishes in general make great freezer meals; another family-favorite is this freezer-friendly stuffed manicotti recipe.
I came across this recipe on Pinterest; it’s from Cooking Classy. I modified it a bit to fit my needs and to make it a bit simpler to make.
*The original recipe says that this recipe serves 12 rolls. I managed to get 24 rolls out of it. I ended up making 2 pans of 12 and took one to our neighbors that just had a baby.
Ingredients:
1 lb. ground beef or turkey
2 cloves of minced garlic (or 2 tsp. of garlic powder)
1 tsp. onion powder
1 Tbls. Italian seasoning
Salt & Pepper to taste
6 cups of your favorite pasta sauce (red sauce)
24 uncooked lasagna noodles
15 oz. Ricotta cheese
1 egg
2 Tbls. parsley flakes
3 cups shredded Mozzarella cheese
1 1/2 cups grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
Directions:
1. Brown meat and add the garlic, onion powder, Italian seasoning, and salt and pepper as you brown the meat. Drain.
2. Add 4 cups of pasta sauce to the meat and heat through.
3. Prepare cheese mixture by stirring the Ricotta cheese, egg, parsley, 2 cups Mozzarella cheese, 1 cup Parmesan cheese, and salt and pepper.
4. Cook lasagna noodles according to package instructions (add a bit of olive oil to the water to help prevent sticking after draining).
5. Drain and line noodles on a sheet of waxed paper.
6. Spread the cheese mixture evenly over all the noodles (I used the same spatula I use to frost cakes).
7. Then spread the meat and sauce mixture evenly over all the noodles.
8. Spread 1/2 cup of pasta sauce in a 13×9 baking dish (1/2 cup for each pan you are making; remember, I got 2 pans out of this recipe)
9. Roll up noodles and place seam side down in baking dish.
10. Cover noodles with 1/2 cup of pasta sauce, then sprinkle with 1/2 cup of Mozzarella cheese, 1/4 cup of Parmesan cheese, and parsley flakes.
- 1 lb. ground beef or turkey
- 2 cloves of minced garlic (or 2 tsp. of garlic powder)
- 1 tsp. onion powder
- 1 Tbls. Italian seasoning
- Salt & Pepper to taste
- 6 cups of your favorite pasta sauce (red sauce)
- 24 uncooked lasagna noodles
- 15 oz. Ricotta cheese
- 1 egg
- 2 Tbls. parsley flakes
- 3 cups shredded Mozzarella cheese
- 1 1/2 cups grated Parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1. Brown meat and add the garlic, onion powder, Italian seasoning, and salt and pepper as you brown the meat. Drain.
- 2. Add 4 cups of pasta sauce to the meat and heat through.
- 3. Prepare cheese mixture by stirring the Ricotta cheese, egg, parsley, 2 cups Mozzarella cheese, 1 cup Parmesan cheese, and salt and pepper.
- 4. Cook lasagna noodles according to package instructions (add a bit of olive oil to the water to help prevent sticking after draining).
- 5. Drain and line noodles on a sheet of waxed paper.
- 6. Spread the cheese mixture evenly over all the noodles (I used the same spatula I use to frost cakes).
- 7. Then spread the meat and sauce mixture evenly over all the noodles.
- 8. Spread 1/2 cup of pasta sauce in a 13×9 baking dish (1/2 cup for each pan you are making; remember, I got 2 pans out of this recipe)
- 9. Roll up noodles and place seam side down in baking dish.
- 10. Cover noodles with 1/2 cup of pasta sauce, then sprinkle with 1/2 cup of Mozzarella cheese, 1/4 cup of Parmesan cheese, and parsley flakes.
- 11. If you are freezing the meal, this is the point where you would do that. Cover with foil, seal well, and label with date, item, and cooking instructions.
- 12. If not freezing, cover and tent baking dish with foil so that foil is not touching the cheese, and bake for 35 minutes at 375 degrees.
- 13. Let sit for 5 minutes before serving.
Looks so yummy!
Did you eat it? Was it delis? I have seen these and been wanting to try them 🙂
We made these a few weeks back, and OMG! They are amazing! I’m totally addicted to Pinterst. I find recipes, send my mom to the store with the ingredient list in hand, and then my dear sweet husband makes them. The life of bed rest. lol
This looks so delicious. Perfect fall recipe! I would love to have you come share this or any of your great ideas at the link party on ‘Or so she says…’ There’s one going on right now (and every Saturday – Tuesday). Hope to see you there! http://www.oneshetwoshe.com
Now that looks yummy! I will have to try that.
This looked so yummy that I Pinned it!!
Thanks for linking up over at WholeHearted Home Wednesdays this week.
What are your baking instructions of you freeze it first? Thaw or throw right in?
I thaw it first. I pull it out of the freezer in the morning and set it out on the counter to thaw all day. Then I cook it that evening.
That’s not to say you can’t cook it frozen; you might need to experiment with how long to cook it. I’d say double the time.
I made this last night. It was sooooo good. I got 29 rolls out of it. I did use a pastry bag for the cheese mixture and it made the process much faster. It was perfect and very good. I will make this again once I use up what I have.
Oooo, thanks for the tip about the pastry bag!!