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Make-Ahead Lasagna Roll-Ups

SERVINGS
6
RATE THIS RECIPE
(41)
Tasty
SERVINGS
6
RATE THIS RECIPE
(41)

Ingredients

  • 16 lasagna noodles
  • 1 pound ground beef
  • 1/2 pound ground pork sausage
  • 1/2 onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups fresh baby spinach
  • 3 cups marinara sauce, homemade or store-bought, divided
  • 30 ounces ricotta cheese
  • 1 tablespoon Italian seasoning
  • 1 egg
  • 1 cup shredded mozzarella
  • 1 cup Parmesan cheese, grated
  • Chef notes

    Customize these quick and easy roll-ups with whatever kind of ground meat you prefer or by changing up the veggies. Warning: Your kids will keep asking for them.

    Technique tip: If you leave the egg out of the ricotta mixture, the roll-ups can be frozen for up to 2 months. With the egg, they can be frozen for about 3-4 days.

    Preparation

    1.

    Cook lasagna noodles al dente.

    2.

    In a skillet over medium heat, cook beef, sausage, onion, salt, and pepper until fully cooked.

    3.

    Add spinach and 1 cup of marinara sauce, and let simmer. Remove from heat.

    4.

    In a bowl, combine ricotta, Italian seasoning, and egg.

    5.

    Spread mixture over each lasagna noodle, then top with meat mixture. Roll up tightly and place in a disposable casserole dish.

    6.

    Let cool completely, then freeze up to 4 days. 

    7.

    To bake, let thaw in the refrigerator during the day.

    8.

    Preheat oven to 350°F.

    9.

    Top with remaining 2 cups of marinara, cover tightly, and bake for 40 minutes.

    10.

    Uncover, and top with mozzarella and Parmesan. Broil an additional 5 minutes or until cheese is melted to your preference.

    11.

    Enjoy!