Damn Delicious

Freezer Lasagna Roll Ups

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

FREEZER-FRIENDLY!!!! Prep ahead of time, freeze and bake for the quickest, cheesiest and hearty lasagna on those busy nights!!!

30 minutes30 minutes

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 1/2 cups shredded mozzarella, divided
  • 2 large eggs, beaten
  • 1/2 cup freshly grated Parmesan

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
  3. 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.
  4. In a medium bowl, combine ricotta, 1/2 cup mozzarella and eggs; set aside.
  5. Lay lasagna noodles flat and spread 1/4 cup ricotta mixture evenly along each noodle; roll up and set aside.
  6. 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.*
  7. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
  8. 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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20 comments

  1. Rated 5 out of 5

    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!

  2. Rated 4 out of 5

    It sounds great but I have a question. How many loaf plans does this recipe make?

  3. 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?

  4. can you use seasoned spaghetti sauce instead can crushed tomatoes and Italian seasoning?

  5. 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!

  6. I love your recipes! For the freeze option – would you freeze after step 6 and then cook directly from frozen? Thank you!

  7. 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.

  8. That is a fantastic idea for food prep. Lasagna on the go…..heck yeah!!

  9. Can you place this in the refrigerator the night before to defrost? If so, what would you recommend the oven temperature and bake time?

  10. Another vote for Freezer Fridays!! Woot!

  11. I love your recipes.  This one is a real keeper!  Thank you for doing this.  Keep it coming for us singles as Karly said!

  12. The roll ups look good! Nice freezer find and way more satisfying than cereal.

  13. I would love a Freezer Friday series!! Cooking for one and making some for now & freezing the rest would be amazing!