Lasagna Rollups

I was looking for a freezer-friendly recipe to add to my repertoire of dishes to give others – for new parents, those mourning a loss, or anyone who might benefit from having a few meals on-hand when routine is uprooted. I came across these Lasagna Ups from The Pioneer Woman Cooks and they were perfect! 

Each lasagna noodle is rolled with a delicious ricotta cheese filling – and then covered with and baked in an amazing, meaty sauce.

 Ingredients (Makes 16 roll-ups):

16 lasagna noodles
4 disposable foil loaf pans

For the sauce:
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
 1 1/2 pounds ground beef
1/2 pound ground sausage
28oz canned diced tomatoes
8oz, tomato paste
1 tsp salt
1 tsp black pepper
3 tbsp minced Parsley
3 tbsp minced Fresh Basil

For the filing:
30 oz Ricotta Cheese
2 eggs
3/4 cups grated parmesan cheese
1/2 tsp salt
1/2 teaspoon Pepper
1 tbsp parsley, minced
1 tbsp basil, minced
1 pound grated mozzarella

First, cook the lasagna noodles according to the packaging. You want them slightly al dente since you will be baking the roll-ups still before serving. Lie the noodles on a flat, dry surface.

In a large pan, heat olive oil over medium-high. Add garlic and onion and saute for 2-3 minutes.
Add the ground beef and sausage – gently toss for several minutes until meat is browned.

 

Drain excess fat, then add diced tomatoes, tomato paste, salt, pepper, basil, and parsley. 

 

Reduce heat and let simmer for about 30-45 minutes.

Make the filling: Combine ricotta, eggs, Parmesan cheese, salt, pepper, parsley, and basil. 

Stir until mixed well.

To put the roll ups together:

Spread 2-3 tablespoons of filling onto each noodle…

…roll each noodle making sure there are none over-flowing with filling.

Place four per loaf pan on top of a thin layer of sauce.

Top with remaining sauce, grated mozzarella, and finally some more Parmesan.

I made these for a couple new-moms to have an easy meal to just pop in the oven. The Pioneer Woman recommends the following bake times:

“If baking immediately, bake at 375 for 20 minutes or until hot and bubbly.

If baking from a frozen state, bake, covered in foil, at 350 for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.”

Enjoy (or share with friends!!) – Chef Genny

Lasagna Roll Ups
Yields 16
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Ingredients
  1. 16 lasagna noodles
  2. 4 disposable foil loaf pans
For the sauce
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 3 cloves garlic, minced
  4. 1 1/2 pounds ground beef
  5. 1/2 pound ground sausage
  6. 28oz canned diced tomatoes
  7. 8oz, tomato paste
  8. 1 tsp salt
  9. 1 tsp black pepper
  10. 3 tbsp minced Parsley
  11. 3 tbsp minced Fresh Basil
For the filing
  1. 30 oz Ricotta Cheese
  2. 2 eggs
  3. 3/4 cups grated parmesan cheese
  4. 1/2 tsp salt
  5. 1/2 teaspoon Pepper
  6. 1 tbsp parsley, minced
  7. 1 tbsp basil, minced
  8. 1 pound grated mozzarella
Instructions
  1. First, cook the lasagna noodles according to the packaging. You want them slightly al dente since you will be baking the roll-ups still before serving. Lie the noodles on a flat, dry surface.
  2. In a large pot, heat olive oil over medium-high. Add garlic and onion and saute for 2-3 minutes. Add the ground beef and sausage - gently toss for several minutes until meat is browned. Drain excess fat, then add diced tomatoes, tomato paste, salt, pepper, basil, and parsley. Reduce heat and let simmer for about 30-45 minutes.
  3. Make the filling: Combine ricotta, eggs, Parmesan cheese, salt, pepper, parsley, and basil. Stir until mixed well.
  4. To putt he roll ups together, spoon a layer of sauce into the bottom of your disposable foil loaf pans. Spread 2-3 tablespoons of filling onto each noodle, then roll them and place four to a pan. Top with remaining sauce, grated mozzarella, and finally some more Parmesan.
I made these for a couple new-moms to have an easy meal to just pop in the oven. The Pioneer Woman recommends the following bake times
  1. "If baking immediately, bake at 375 for 20 minutes or until hot and bubbly.
  2. If baking from a frozen state, bake, covered in foil, at 350 for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done."
Adapted from The Pioneer Woman Cooks
Half Baked Cooks http://halfbakedcooks.com/

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