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)
Ingredients
24lasagna noodles
2tablespoonsolive oil
1poundground beef
1poundground pork*
1onion, diced
Kosher salt and freshly ground black pepper, to taste
228-ounce can crushed tomatoes
2tablespoonsItalian seasoning
215-ounce packages whole milk ricotta
3 ½cupsshredded mozzarella, divided
2large eggs, beaten
½cupfreshly 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.