Freezer Lasagna Roll Ups — Damn Delicious

Без кейворда

Freezer Lasagna Roll Ups

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

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

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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

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.

*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.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Добавить комментарий

Ваш e-mail не будет опубликован. Обязательные поля помечены *