Rolled Lasagna Florentine


Lasagna is the perfect freezer meal. Make this rolled version with spinach on a rainy day to have on hand the next day your schedule is too busy to make dinner.

Rolled Lasagna Florentine
Photo: Karla Conrad
Prep Time:
35 mins
Freeze Time:
0 mins
Stand Time:
0 mins
Bake Time:
1 hrs 15 mins
Total Time:
35 mins


  • 1 egg, lightly beaten

  • 1 15 ounce carton ricotta cheese

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 8 ounce package (2 cups) shredded Italian cheese blend

  • 1 10 ounce package frozen chopped spinach, thawed and squeezed dry

  • 12 dried lasagna noodles, cooked according to package directions

  • 2 cup Tomato Base

  • 1 cup Ground Beef Base

  • 1 ½ teaspoon dried Italian seasoning, crushed

  • ¼ teaspoon fennel seeds, crushed

Ground Beef Base

  • 4 pound ground beef

  • 1 ½ cup chopped onions (3 medium)

  • 1 cup chopped carrots (2 medium)

  • ½ cup chopped celery (1 stalk)

  • 4 cloves garlic, minced

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

Tomato Base

  • 2 tablespoon olive oil

  • 5 cloves garlic, minced

  • ¼ teaspoon crushed red pepper

  • 2 28-ounce cans diced tomatoes, undrained

  • ½ cup dry red wine

  • cup tomato paste

  • 2 teaspoon packed brown sugar

  • 1 teaspoon salt


  1. In a medium bowl combine egg, ricotta cheese, salt, and pepper. Stir in 1 cup of the Italian cheese blend and the spinach. Spread mixture over cooked lasagna noodles. Starting from a narrow end, roll up each noodle.

  2. For meat sauce, in a medium bowl combine Tomato Base, Ground Beef Base, Italian seasoning, and fennel seeds.

  3. Spread 1/2 cup of the meat sauce in the bottom of a 2-quart rectangular baking dish.* Arrange lasagna rolls on top of sauce in baking dish. Top with the remaining meat sauce and sprinkle with the remaining 1 cup Italian cheese blend.

  4. Cover baking dish with plastic wrap. Place casserole in a resealable freezer bag. Seal and freeze for up to 2 months.

  5. To serve, thaw in the refrigerator overnight. Preheat oven to 350°F. Remove plastic wrap; cover with greased or nonstick foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.

Ground Beef Base

  1. In a 5- to 6-quart Dutch oven cook ground beef, onions, carrots, celery, and garlic over medium heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in salt and pepper.

Tomato Base

  1. In a large saucepan heat oil over medium heat. Add garlic and crushed red pepper; cook and stir for 3 to 4 minutes or until garlic is golden. Carefully add tomatoes, wine, tomato paste, brown sugar, and salt.

  2. Bring to boiling; reduce heat. Simmer, uncovered, for 30 for 40 minutes or until slightly thickened and reduced by about one-third, stirring occasionally. (You should have about 5 1/2 cups.)


To avoid tying up the baking dish in the freezer for weeks, try this method. Line a 2-quart rectangular baking dish with plastic wrap. Prepare the lasagna using the lined dish and freeze overnight. When frozen, lift out the plastic wrap-lined food, place it in the freezer bag, and freeze for up to 2 months. When ready to thaw, remove the plastic wrap and return the food to the original baking dish. Thaw and bake as directed.

Nutrition Facts (per serving)

562 Calories
26g Fat
48g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 562
% Daily Value *
Total Fat 26g 33%
Saturated Fat 14g 70%
Cholesterol 115mg 38%
Sodium 970mg 42%
Total Carbohydrate 48g 17%
Total Sugars 6g
Protein 33g
Vitamin C 18.9mg 95%
Calcium 537mg 41%
Iron 3.8mg 21%
Potassium 742mg 16%
Folate, total 196.5mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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