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
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Rolled Lasagna Florentine

Ingredients

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Directions

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  • 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.

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  • 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)

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

Ground Beef Base

Ingredients

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Directions

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  • 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)

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

Tomato Base

Ingredients

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Directions

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  • 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)

36 calories; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 323 mg sodium. 5 g carbohydrates; 1 g fiber; 1 g protein;

Reviews (5)

71 Ratings
  • 5 star values: 29
  • 4 star values: 13
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 6
Rating: 2 stars
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.
Rating: Unrated
08/07/2014
Could this be baked in a microwave?
Rating: Unrated
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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Rating: Unrated
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.
Rating: Unrated
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!