Print

Easy Double-Batch Freezer Lasagna Roll-Ups

easy double-batch freezer lasagna roll-ups - featured image
Print Recipe

These lasagna roll-ups are a quick and easy freezer meal perfect for busy weeknights, combining classic Italian flavors with convenient make-ahead prep.

Ingredients

Scale
  • 12 lasagna noodles (regular or no-boil)
  • 15 oz ricotta cheese (whole milk for creamier texture)
  • 2 cups shredded mozzarella cheese (part-skim preferred)
  • ½ cup grated Parmesan cheese
  • 1 large egg (room temperature)
  • 2 cups fresh spinach, chopped (optional)
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning (or mix of basil, oregano, and thyme)
  • Salt and pepper to taste
  • 4 cups marinara sauce (homemade or store-bought)
  • 1 tbsp olive oil
  • Optional: pinch of red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente (usually 8-10 minutes). Stir occasionally to prevent sticking. Drain carefully and lay noodles flat on a clean kitchen towel to cool—don’t let them overlap or they’ll stick together.
  2. In a large mixing bowl, combine ricotta, 1 ½ cups of shredded mozzarella, Parmesan, egg, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Mix gently until creamy and well blended. Taste and adjust seasoning if needed.
  3. Warm the marinara sauce in a saucepan with olive oil over low heat. Stir occasionally. Add red pepper flakes if desired. Keep warm while assembling.
  4. Lay one noodle flat on your work surface. Spread about ¼ cup of filling evenly over the noodle, leaving about ½ inch clear at the edges. Carefully roll the noodle from one short end to the other, tucking the filling inside. Repeat with remaining noodles and filling.
  5. Spread a thin layer of sauce on the bottom of your baking dish to prevent sticking. Place each roll-up seam-side down in the dish, snug but not squished. Pour the remaining sauce evenly over the roll-ups. Sprinkle the leftover mozzarella on top.
  6. For immediate dinner, cover with foil and bake at 375°F (190°C) for 30-35 minutes until bubbly and golden. For freezer meals, cover tightly with foil and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as directed.

Notes

If using no-boil noodles, soak in warm water for 15 minutes instead of boiling. Avoid overcooking noodles to prevent tearing. Use a thin sauce layer on the baking dish bottom to prevent sticking. Cover tightly with foil when baking to keep cheese moist. Remove foil in last 5-7 minutes for a golden top. Label freezer meals with date and baking instructions. Prep filling while noodles boil to save time.

Nutrition

Keywords: lasagna roll-ups, freezer meal, easy dinner, make-ahead, Italian, weeknight dinner, double batch, comfort food

Find it online: https://sizzlesprout.com/easy-double-batch-freezer-lasagna-roll-ups-perfect-for-busy-weeknights/