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Make-Ahead Lasagna Roll-Ups
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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.


    • 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


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!

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