4.67 stars (6 ratings)
26 Comments »
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FREEZER-FRIENDLY!!!! Prep ahead of time, freeze and bake for the quickest, cheesiest and hearty lasagna on those busy nights!!!
I won’t lie.
These lasagna freezer packs have saved me these last few weeks.
Because ever since I got back from the hospital, I came home to an empty fridge.
With maybe one carton of expired milk.
But I opened the freezer and found these lasagna roll ups and a bag of frozen peas.
So instead of having a mingey bowl of cereal with questionable milk, I popped this bad boy straight from the freezer to the oven.
With 4 roll ups per loaf pan, you’ll have just enough for 2 servings.
Serve with crusty bread and a salad for a full meal.
Or you can eat all four roll ups with no shame.
Hey, it’s not like I was going to eat those peas.
Freezer Lasagna Roll Ups
Yield: 12 servings
Prep: 30 minutes minutes
Cook: 30 minutes minutes
Total: 1 hour hour
FREEZER-FRIENDLY!!!! Prep ahead of time, freeze and bake for the quickest, cheesiest and hearty lasagna on those busy nights!!!
4.7 stars (6 ratings)
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Ingredients
- 24 lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound ground pork*
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 2 28-ounce can crushed tomatoes
- 2 tablespoons Italian seasoning
- 2 15-ounce packages whole milk ricotta
- 3 ½ cups shredded mozzarella, divided
- 2 large eggs, beaten
- ½ cup freshly grated Parmesan
Instructions
Preheat oven to 375 degrees F.
In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
Heat olive oil in a large skillet over medium high heat. Add ground beef, ground pork and onion and cook until beef and pork have browned, about 5 minutes, making sure to crumble the beef and pork as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined.
In a medium bowl, combine ricotta, 1/2 cup mozzarella and eggs; set aside.
Lay lasagna noodles flat and spread 1/4 cup ricotta mixture evenly along each noodle; roll up and set aside.
Spread 1/4 cup tomato mixture onto the bottom of 6 8″ foil disposable aluminum loaf pans. Add 4 roll ups per pan; top with remaining tomato mixture and sprinkle with mozzarella and Parmesan.*
Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
Serve immediately.
Notes
*Italian pork sausage can be substituted.
*MAKE-AHEAD: Cover lasagna roll ups tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
*TO FREEZE: Cover lasagna roll ups tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 45 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
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posted on August 16, 2017under freezer friendly, pasta
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26 comments -
Annie — January 21, 2023 @ 11:40 AM Reply
I ran into the same issue as Lynn, I only had enough ricotta mixture for 16 lasagna noodles (4 pans). I’m certainly going to make these again, so in the future, I’ll plan for (3) 15oz. containers of Ricotta. I guess this depends on the length of your pasta. Mine was Great Value brand.
I had a lot of meat sauce too, so I’d probably do at least 1/2c. On the bottom of the pan. (Not complaining!) 🙂
Also, I used no-bake lasagna noodles that I soaked for 30 minutes (used Pyrex 9×13, three noodles across then one diagonally between layers; boiled 12c water in microwave and dumped on top of noodles, dried with paper towel before spreading the ricotta mixture). In the past I’ve had pasta all over the place so it wouldn’t stick together, the soaking method worked great for me.
I cannot wait to eat for dinner!
-
Lynn Bradley — May 20, 2022 @ 2:44 PM Reply
These are delicious but I think I did something wrong? I ended up with only enough ricotta for 4 pans, using 1/4 c. filling per each noodle.
-
Niki — February 19, 2022 @ 12:10 PM Reply
Can these be pre-baked and then frozen to cut down on cook time?
-
Barbara Ann Smith — June 2, 2021 @ 5:21 AM Reply
Thank you for great recipe! Question: is there any reason why I couldn’t use a 9″ X 12″ aluminum pan to freeze for future meal? Do they cook/serve better in smaller loaf pans? Please advise and thank you!
-
Angela Mielke — January 6, 2021 @ 10:24 AM Reply
I’m wondering if boiling is really necessary as I have a regular lasagna recipe that just has you soak them in warm water for 10 minutes. Debating trying that.
-
robin — December 17, 2020 @ 9:46 AM Reply
Really, really good! I have seen lasagna rolls but had never tried them. It is easier than it seems once you get the hang of it! (I transferred cooked noodles to a large bowl of ice water and took them out one at a time, laying them on a stack of paper towels. The filling I scooped into a large plastic bag, snipped off a tiny corner of the bag and then squeezed out the cheese mixture like icing. Worked great!)
If I were to change anything- the cheese mixture was a little bland. Not a big deal, and if you get a bite of the noodles AND the sauce, you can’t tell. Next time I may refer back to another lasagna recipe and maybe add some spinach or parsley.
If you are freezing these, slightly undercook the noodles so they aren’t mushy later. You also may want to add extra sauce too since the noodles will absorb more of the liquid. The sauce is yummy so any extra you make won’t go to waste!
-
Molly — September 23, 2019 @ 5:30 AM Reply
These are so delicious and surprisingly easy to make!I made some edits (for the sake of my wallet and to fit my macros), which I’m sure compromised the flavor a bit, so I can’t even imagine how great these would be if I followed the recipe fully
I halved the recipe since this was a trial run, but other changes I made were: I substituted 1 lb of poke for 1 lb of ground beef (because it was on sale), used 15% fat ricotta instead of full-fat, and rolled 2 pieces next to each other on a piece of foil (not that the disposable pans are expensive, but, as a college student, I’ll save money anywhere I can).
Ill definitely be making these again!
-
Kathleen Kaiser — November 30, 2018 @ 1:45 PM Reply
It sounds great but I have a question. How many loaf plans does this recipe make?
-
Chungah @ Damn Delicious — November 30, 2018 @ 4:13 PM Reply
About 6.
-
Hope — October 4, 2018 @ 10:29 AM Reply
Hi, this looks wonderful.
But did you miss a step in the instructions?
I assume you roll up the lasagna noodle after you cook them? Are they going to be soggy once they are cooked?
-
Chungah @ Damn Delicious — October 4, 2018 @ 11:00 AM Reply
Hope, please refer to step 5. Sogginess should not be an issue here. 🙂
5. Lay lasagna noodles flat and spread 1/4 cup ricotta mixture evenly along each noodle; roll up and set aside.
-
Sharon Penrod — July 3, 2018 @ 11:00 AM Reply
can you use seasoned spaghetti sauce instead can crushed tomatoes and Italian seasoning?
-
Chungah @ Damn Delicious — July 3, 2018 @ 11:01 AM Reply
Absolutely!
-
Sharon — December 17, 2017 @ 11:46 AM Reply
This looks wonderful! I do cook ahead meals for my weekend hubby to eat during the week. Gonna make some of these. Only thing I will sub is to use NO-boil lasagna noodles. Easier than boiling them, just soak in warm water!
-
Rosie — October 29, 2017 @ 12:24 PM Reply
I love your recipes! For the freeze option – would you freeze after step 6 and then cook directly from frozen? Thank you!
-
Chungah — October 30, 2017 @ 1:51 PM Reply
Yes, that is correct!
-
Kathy — September 2, 2017 @ 3:29 PM Reply
3
-
Gabby — August 30, 2017 @ 9:02 PM Reply
Yum, these look so good!
-Gabby
http://www.orcuttfamilydentistry.com
-
Ivory — August 20, 2017 @ 3:36 PM Reply
I love lasagna, ad your looks yum! I was thinking about making spaghetti tomorrow for dinner, after seeing your lasagna post, I think this is what I will make instead.
-
Blogtastic Food — August 18, 2017 @ 6:00 PM Reply
That is a fantastic idea for food prep. Lasagna on the go…..heck yeah!!
-
Lori — August 18, 2017 @ 2:29 PM Reply
Can you place this in the refrigerator the night before to defrost? If so, what would you recommend the oven temperature and bake time?
-
Chungah — September 5, 2017 @ 5:40 PM Reply
Yes, absolutely. You can probably bake for 30 minutes, covered, then an additional 10-15 minutes uncovered, or until completely cooked through.
-
Vanessa — August 18, 2017 @ 1:40 PM Reply
Another vote for Freezer Fridays!! Woot!
-
Judy — August 18, 2017 @ 12:43 PM Reply
I love your recipes. This one is a real keeper! Thank you for doing this. Keep it coming for us singles as Karly said!
-
Angie — August 18, 2017 @ 5:54 AM Reply
The roll ups look good! Nice freezer find and way more satisfying than cereal.
-
Karly — August 18, 2017 @ 5:39 AM Reply
I would love a Freezer Friday series!! Cooking for one and making some for now & freezing the rest would be amazing!
Annie — January 21, 2023 @ 11:40 AM Reply
I ran into the same issue as Lynn, I only had enough ricotta mixture for 16 lasagna noodles (4 pans). I’m certainly going to make these again, so in the future, I’ll plan for (3) 15oz. containers of Ricotta. I guess this depends on the length of your pasta. Mine was Great Value brand.
I had a lot of meat sauce too, so I’d probably do at least 1/2c. On the bottom of the pan. (Not complaining!) 🙂
Also, I used no-bake lasagna noodles that I soaked for 30 minutes (used Pyrex 9×13, three noodles across then one diagonally between layers; boiled 12c water in microwave and dumped on top of noodles, dried with paper towel before spreading the ricotta mixture). In the past I’ve had pasta all over the place so it wouldn’t stick together, the soaking method worked great for me.
I cannot wait to eat for dinner!
Lynn Bradley — May 20, 2022 @ 2:44 PM Reply
These are delicious but I think I did something wrong? I ended up with only enough ricotta for 4 pans, using 1/4 c. filling per each noodle.
Niki — February 19, 2022 @ 12:10 PM Reply
Can these be pre-baked and then frozen to cut down on cook time?
Barbara Ann Smith — June 2, 2021 @ 5:21 AM Reply
Thank you for great recipe! Question: is there any reason why I couldn’t use a 9″ X 12″ aluminum pan to freeze for future meal? Do they cook/serve better in smaller loaf pans? Please advise and thank you!
Angela Mielke — January 6, 2021 @ 10:24 AM Reply
I’m wondering if boiling is really necessary as I have a regular lasagna recipe that just has you soak them in warm water for 10 minutes. Debating trying that.
robin — December 17, 2020 @ 9:46 AM Reply
Really, really good! I have seen lasagna rolls but had never tried them. It is easier than it seems once you get the hang of it! (I transferred cooked noodles to a large bowl of ice water and took them out one at a time, laying them on a stack of paper towels. The filling I scooped into a large plastic bag, snipped off a tiny corner of the bag and then squeezed out the cheese mixture like icing. Worked great!)
If I were to change anything- the cheese mixture was a little bland. Not a big deal, and if you get a bite of the noodles AND the sauce, you can’t tell. Next time I may refer back to another lasagna recipe and maybe add some spinach or parsley.
If you are freezing these, slightly undercook the noodles so they aren’t mushy later. You also may want to add extra sauce too since the noodles will absorb more of the liquid. The sauce is yummy so any extra you make won’t go to waste!
Molly — September 23, 2019 @ 5:30 AM Reply
These are so delicious and surprisingly easy to make!I made some edits (for the sake of my wallet and to fit my macros), which I’m sure compromised the flavor a bit, so I can’t even imagine how great these would be if I followed the recipe fully
I halved the recipe since this was a trial run, but other changes I made were: I substituted 1 lb of poke for 1 lb of ground beef (because it was on sale), used 15% fat ricotta instead of full-fat, and rolled 2 pieces next to each other on a piece of foil (not that the disposable pans are expensive, but, as a college student, I’ll save money anywhere I can).
Ill definitely be making these again!
Kathleen Kaiser — November 30, 2018 @ 1:45 PM Reply
It sounds great but I have a question. How many loaf plans does this recipe make?
-
Chungah @ Damn Delicious — November 30, 2018 @ 4:13 PM Reply
About 6.
Hope — October 4, 2018 @ 10:29 AM Reply
Hi, this looks wonderful.
But did you miss a step in the instructions?
I assume you roll up the lasagna noodle after you cook them? Are they going to be soggy once they are cooked?
-
Chungah @ Damn Delicious — October 4, 2018 @ 11:00 AM Reply
Hope, please refer to step 5. Sogginess should not be an issue here. 🙂
5. Lay lasagna noodles flat and spread 1/4 cup ricotta mixture evenly along each noodle; roll up and set aside.
Sharon Penrod — July 3, 2018 @ 11:00 AM Reply
can you use seasoned spaghetti sauce instead can crushed tomatoes and Italian seasoning?
-
Chungah @ Damn Delicious — July 3, 2018 @ 11:01 AM Reply
Absolutely!
Sharon — December 17, 2017 @ 11:46 AM Reply
This looks wonderful! I do cook ahead meals for my weekend hubby to eat during the week. Gonna make some of these. Only thing I will sub is to use NO-boil lasagna noodles. Easier than boiling them, just soak in warm water!
Rosie — October 29, 2017 @ 12:24 PM Reply
I love your recipes! For the freeze option – would you freeze after step 6 and then cook directly from frozen? Thank you!
-
Chungah — October 30, 2017 @ 1:51 PM Reply
Yes, that is correct!
Kathy — September 2, 2017 @ 3:29 PM Reply
3
Gabby — August 30, 2017 @ 9:02 PM Reply
Yum, these look so good!
-Gabby
http://www.orcuttfamilydentistry.com
Ivory — August 20, 2017 @ 3:36 PM Reply
I love lasagna, ad your looks yum! I was thinking about making spaghetti tomorrow for dinner, after seeing your lasagna post, I think this is what I will make instead.
Blogtastic Food — August 18, 2017 @ 6:00 PM Reply
That is a fantastic idea for food prep. Lasagna on the go…..heck yeah!!
Lori — August 18, 2017 @ 2:29 PM Reply
Can you place this in the refrigerator the night before to defrost? If so, what would you recommend the oven temperature and bake time?
-
Chungah — September 5, 2017 @ 5:40 PM Reply
Yes, absolutely. You can probably bake for 30 minutes, covered, then an additional 10-15 minutes uncovered, or until completely cooked through.
Vanessa — August 18, 2017 @ 1:40 PM Reply
Another vote for Freezer Fridays!! Woot!
Judy — August 18, 2017 @ 12:43 PM Reply
I love your recipes. This one is a real keeper! Thank you for doing this. Keep it coming for us singles as Karly said!
Angie — August 18, 2017 @ 5:54 AM Reply
The roll ups look good! Nice freezer find and way more satisfying than cereal.
Karly — August 18, 2017 @ 5:39 AM Reply
I would love a Freezer Friday series!! Cooking for one and making some for now & freezing the rest would be amazing!
