Freezer Friendly Lasagna Roll-Ups
If you’re cooking for one like me, meals like this are great to make a batch with a plan to keep half in the fridge and freeze the rest in individual servings. Then you can grab and reheat individual servings in a pinch without worrying about wasting any. If you’re cooking for multiple people, making an extra batch to freeze is a great idea especially when the ingredients are on sale!
Ingredients: makes 12 servings
1 lbs ground beef
12 lasagna noodles
15 oz ricotta cheese
1 large egg
4 tbsp olive oil
1/4 yellow onion, finely chopped
3 cloves garlic, minced
2 1/2 cups grated mozzarella cheese
3/4 cup grated romano cheese
1/3 cup grated parmesan cheese
28 oz crushed tomatoes (canned)
3 tbsp parsley
3 tsp dried basil
Salt and black pepper to taste
Directions:
Preheat oven to 375 degrees
Heat oil in pan on stove. Add ground beef and onions, cook until browned.
Drain fat then add crushed tomatoes, garlic, basil and 1 tbsp olive oil. Add salt and simmer.
Cook noodles with ~1tbsp olive oil and a little salt.
Once cooked, drain noodles and lay them flat on wax paper.
Mix the egg, ricotta cheese, and salt and pepper in a large dish to make the cheesy mixture. The add parsley, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, 1/4 cup Romano cheese and stir well.
Grease a 13x9 baking dish, then add a layer of the meat sauce mixture to the bottom. Then lay the lasagna noodles flat on-top of the sauce.
Spread the cheese mixture across each noodle (1/4-1/3 cup). Top with meat sauce.
Roll the noodles up, with the seams facing down.
Top with additional mozzarella and parmesan cheese.
Cover with foil and bake for ~35 minutes
Serve and then separate out into individual roll-ups to store and freeze!
Chef’s Kiss!
-SLS & Chance
