Make-Ahead Meat-Lovers' Lasagna Roll-Ups #Dinner #Meals

Make-Ahead Meat-Lovers' Lasagna Roll-Ups #Dinner #Meals

Move up a major group of these substantial lasagna packs, at that point solidify them to have available for simple weeknight suppers. In case you're making ahead, you won't utilize a whole container of pasta sauce when collecting the roll-ups, so pop that in a cooler safe compartment and defrost alongside the roll-ups. To spare significantly additional time, utilize Betty's Make-Ahead Seasoned Ground Beef and Sausage.

You can really heat any number of these delicious lasagna roll-ups that you require, utilizing around 3 tablespoons of your most loved pasta sauce and around 2 tablespoons destroyed mozzarella cheddar for each move up you are preparing.

Spare some time by utilizing 4 containers solidified (defrosted) Make-Ahead Seasoned Ground Beef and Sausage for the hamburger, hotdog and onion in this formula. Place the defrosted blend in skillet, and include the pasta sauce; proceed as coordinated in formula. Since you won't utilize an entire container of pasta sauce while setting up the roll-ups for the cooler, put remaining sauce in a cooler compartment; mark and stop. Defrost alongside the roll-ups.

Also Try Our Recipe : Maple Balsamic Pork Tenderloin

Make-Ahead Meat-Lovers' Lasagna Roll-Ups #Dinner #Meals

Roll-Ups (to make ahead and freeze)

  • 16 uncooked lasagna noodles
  • 1 lb lean (at least 80%) ground beef
  • 1/2 lb bulk pork sausage
  • 1/2 cup chopped onion
  • 1 1/2 cups tomato pasta sauce
  • 2 containers (15 oz each) ricotta cheese
  • 1 box (9 oz) frozen spinach, thawed, drained and squeezed dry
  • 2 teaspoons dried basil leaves or Italian seasoning
  • 1 egg

Sauce and cheese (for baking roll-ups)

  • 3 cups tomato pasta sauce
  • 2 cups shredded mozzarella cheese (8 oz)


  1. In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  2. Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
  3. In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  4. Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
  5. To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  6. Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

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