Lasagna Rolls Recipe: Bake and Freeze

Make some lasagna rolls for dinner, 2 batches, eat one and freeze the others. Step by step tips on how to prepare this delicious family recipe.

Lasagna Rolls Recipe- Bake and Freeze_Hero

 

The weather here is starting to cool off. Cool breezes and crisp nights awaken my desire for cold weather comfort foods. I love love a good lasagna.   Something about all that oozey gooey cheesey saucey carby goodness makes my taste buds sing. Since I typically make my own sauce and occasionally my own noodles it can become quite a kitchen mess and a long processes.   I don’t know why but it always seems like I end up using every pan and every inch of counter space in the kitchen. But mmm mmm mmm it is worth it.

 

Slice of Lasagna

 

Because I love it so much but also hate the mess I have started doubling the recipe to knock out two at once. One lasagna then ends up on the dinner table that night. The other ends up in my freezer ready to pull out for an easy dinner another day. Notice I did not say a quick dinner. Reheating a frozen lasagna is not a quick dinner. It usually takes about an hour and half to reheat a frozen lasagna. But it is an easy dinner if you have the forethought to stick in the oven on time.

Which is my problem. I never think ahead enough. So now what?

The answer? Lasagna rolls.

 

Uncooked lasagna rolls

 

Individually cooked in extra large muffin tins and individually frozen for a quick reheat later. As my husband works odd and ever changing hours, night or day, he is gone for dinner quite often. And who wants to cook when the only people home to enjoy dinner are young children that will not touch it anyway? These lasagna rolls are perfect for these kinds of nights! I can have delicious lasagna instead of whatever plain and bland concoction I came up with for my kids’ dinner.

The lasagna is assembled normally.  First add a thin smearing of sauce to wet the bottom of a 9×13 pan.

bottom sauce smear

Next add a layer of noodles then meat sauce then cheese.

Repeat three times and then top it off with a sprinkle of mozzarella.

Bake at 350degrees for about 30 minutes until it is nice and hot.

lasagna assembly

The rolls take a little more love to get them wrapped up. Start by cutting out squares of parchment paper that are approximately 4×4 inches. parchment uncut

On each corner make a slit toward the center.

parchment cut

The parchment goes into each muffin well, and then spritz with a non-stick spray.  This allows you to lift out each lasagna roll easily after cooking. You could save yourself the scissor hassle by using large muffin cups but did not have any on hand when I made these.  This method worked just fine for me.

Next you need to roll out each individual cup. Lay a noodle out flat and smear with sauce. Be sure to leave about an inch space on one end.roll with sauce

 

Dollop on the cheese mixture. ready to roll

Now carefully roll toward the end of the noodle left empty. The fillings will ooze forward and fill in that extra space.  roll uproll side view

Carefully place the roll into the muffin tin on its side as shown.

one assembled 2

Place some additional sauce and cheese on top and then sprinkle with mozzarella.

roll assembly 1

 

Bake at 350 degrees for about 25 minutes or until bubbly and nicely toasted. If you are planning on freezing your rolls then it is best to pull them out before they start to toast. Start checking on them around 20min. Don’t be like me and get distracted by your kids for an extra 10 minutes and over toast them!

Over toasted but still delicious!
Over toasted but still delicious!

In order to individually freeze each roll you will need to cool and chill the lasagnas so that the sauces and cheese firm up and become easier to work with. I let mine sit in the fridge over night. After they are set put them into small individual freezer bags and suck out the excess air. I have a food saver that sucks and seals each bag for me. It’s quite a handy when you freeze a lot of things but it is not necessary.FOODSAVER

Plop them in the freezer in a single layer so that they do not get squished into silly shapes. Once everything is hard you can place the lasagna rolls in a bag to keep them all together in your freezer. You are done!

To reheat simply place a roll in your microwave and heat until it is bubbling again. Personally I like to use my toaster oven after everything is heated in order to toast up the noodles and cheese and give it a nice texture. Enjoy!

 

Keeping it real. This is what the rest of my house looked like while I made magic happen in the kitchen.  Can’t do it all! You win some you loose some.

Messy house

Lasagna Recipe (Makes 1 Lasagna or 12 Rolls)

INGREDIENTS:

for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste

for the cheese filling-
10 oz. mascarpone or cream cheese
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg

Lasanga Sheets (9 for lasagna or 12 for the rolls)

Directions

Cook and drain the ground beef.  Set aside.

Heat the olive oil over a medium hight eat.  Cook the onion, garlic, bell pepper, and zucchini until tender. Stir in the tomato paste and cook for about 1 minute. Add the tomato sauce, diced tomatoes, sugar, and all the seasoning and bring to a boil. Turn down the heat and allow to simmer for at least a half hour. Allowing it to simmer even longer will enrich the flavor.

While the sauce is cooking mix the cheese filling.  Using your hands combine the mascarpone, parmesan, half of the mozzarella, ricotta, pepper, and one egg.  Mix until well combined.

Cook the lasagna sheets.

Assemble the lasagna by smearing the bottom of a 9×13 pan with a little of the sauce. Lay down 3 lasagna sheets.  Add a sauce layer and then a layer of the cheese mixture. Repeat 3 times. Sprinkle the top with mozzarella cheese. Bake in a 350 degree oven for about 35-40 minutes or until it is cooked through.

To assemble the lasagna rolls, after lining the extra large muffin tins with parchment of muffin cups, lay out a 1 sheet of pasta.  Smear on some sauce leaving a small section empty on one end.  Dollop on the cheese mixture.  Carefully roll toward the empty end.  Place seam side down into the muffin thin.  Add a layer or sauce and cheese and then a sprinkle of mozzarella to the top.  After all the rolls are assembled cook in a 350 degree oven for about 25-30 minutes or until bubbly.

lasagna and lasgna rolls

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