Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

FR
MENU
  • Save
    39
  • Print
    37
  • Twitter
    1
  • Pinterest
    3
  • Facebook
    1
  • Email
    1
  • More
  • Email
    1

Make-Ahead Meat-Lovers' Lasagna Roll-Ups

make-ahead meat-lovers' lasagna roll-ups
Make-Ahead Meat-Lovers' Lasagna Roll-Ups
  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 16
  • Pinterest
    3
  • Print
    37
  • Save
    39
  • Email
    1

Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. ...MORE + LESS -

Ingredients

ROLL-UPS (to make ahead and freeze)
16 uncooked lasagna noodles
1 lb (500 g) lean ground beef
1/2 lb (250 g) bulk pork sausage
1/2 cup (125 mL) chopped onion
1 1/2 cups (375 mL)tomato pasta sauce
2 containers (500 g) ricotta cheese
1 box (300 g) frozen chopped spinach, thawed and squeezed to drain
2 tsp (10 mL) dried basil leaves or Italian seasoning
1 egg
SAUCE AND CHEESE (for baking roll-ups)
3 cups (750 mL) tomato pasta sauce
2 cups (500 mL) shredded mozzarela cheese

Steps

Hide Images
  • 1
    In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • 2
    Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
  • 3
    In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • 4
    Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
  • 5
    To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • 6
    Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Expert Tips

  • You can actually bake any number of these tasty lasagna roll-ups that you need, using about 3 tablespoons of your favorite pasta sauce and about 2 tablespoons shredded mozzarella cheese for each roll-up you are baking.
  • Since you won't use a whole jar of pasta sauce when preparing the roll-ups for the freezer, place remaining sauce in a freezer container; label and freeze. Thaw along with the roll-ups.

Nutrition Information

Nutrition Facts

Serving Size: 16 servings
Calories
320
% Daily Value
Total Fat
14
Saturated Fat
6
Trans Fat
0
Cholesterol
60
Sodium
350
Dietary Fiber
2
Sugars
5
Protein
21
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment