Rolled Lasagna Florentine

72 Ratings
  • 5 29
  • 4 14
  • 3 17
  • 2 6
  • 1 6

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.

Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
35 mins
freeze:
2 months
stand:
Thaw overnight
bake:
75 mins at 350°
Servings:
6
Nutrition Info
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Rolled Lasagna Florentine

Ingredients

Directions

  • 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.

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

  • 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.

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

  • 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.

*Tip:

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 (Rolled Lasagna Florentine)

Per Serving:
562 calories; total fat 26g; saturated fat 14g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 115mg; sodium 970mg; potassium 742mg; carbohydrates 48g; fiber 5g; sugar 6g; protein 33g; trans fatty acid 0g; vitamin a 6859IU; vitamin c 19mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 5mg; vitamin b6 0mg; folate 197mcg; vitamin b12 1mcg; calcium 537mg; iron 4mg.

Ground Beef Base

Ingredients

Directions

  • 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.

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Nutrition Facts (Ground Beef Base)

Per Serving:
202 calories; total fat 13g; saturated fat 5g; cholesterol 63mg; sodium 193mg; carbohydrates 2g; fiber 0g; protein 18g.

Tomato Base

Ingredients

Directions

  • 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.

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  • 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.)

Nutrition Facts (Tomato Base)

Per Serving:
36 calories; total fat 1g; saturated fat 0g; cholesterol 0mg; sodium 323mg; carbohydrates 5g; fiber 1g; protein 1g.
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Reviews (5)

72 Ratings
  • 5 29
  • 4 14
  • 3 17
  • 2 6
  • 1 6
Better Homes & Gardens Member
08/28/2017
What am I supposed to do with all the extra meat and tomato bases? The lasagna recipe only calls for 2 cups tomato base and 1 cup of meat base.
Better Homes & Gardens Member
08/07/2014
Could this be baked in a microwave?
Better Homes & Gardens Member
04/27/2016
Easy breezy.  I made the night before! Refrigerated overNight, then heated for company. It was a huge hit.
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Better Homes & Gardens Member
12/15/2013
This is so easy to make and it's very flavorful! Sometimes pasta can be bland but not this recipe. For large groups, it wonderful and because of the individual servings, doesn't leave the table/buffet looking sloppy. I love it.
Better Homes & Gardens Member
06/17/2016
Only potentially negative comment I woud say is that the amount of ground beef (4 pounds) is enormous, and I had to cook it in two batches. Perhaps that was a typo??  There is no way you can get all of this into one large lasagna pan, so I froze the rest of the meat sauce. It will make a great bolognese with a little added sauce. Also, the sauce takes more than 20 minutes to thicken, at least on my stove. But it's worth the wait; great taste!
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