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.
- 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 ½ cups shredded mozzarella, divided
- 2 large eggs, beaten
- ½ cup freshly grated Parmesan
- 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.
*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.