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.
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Rolled Lasagna Florentine
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.
- 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 degrees F. Remove plastic wrap; cover with greased or nonstick foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.
From the Test Kitchen
*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.
Ground Beef Base
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.
Nutrition Facts (Ground Beef Base)
- Per serving:
- 202 kcal ,
- 13 g fat
- ( 5 g sat. fat ,
- 63 mg chol. ,
- 193 mg sodium ,
- 2 g carb. ,
- 0 g fiber ,
- 18 g pro.
Tomato Base
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.
- 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 kcal ,
- 1 g fat
- ( 0 g sat. fat ,
- 0 mg chol. ,
- 323 mg sodium ,
- 5 g carb. ,
- 1 g fiber ,
- 1 g pro.
Nutrition Facts (Rolled Lasagna Florentine)
- Per serving:
- 562 kcal ,
- 26 g fat
- (14 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 115 mg chol. ,
- 970 mg sodium ,
- 48 g carb. ,
- 5 g fiber ,
- 6 g sugar ,
- 33 g pro.
Recipe Collections
Reviews (5)
cloversoetebeer
413 Days Ago
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.
The lasagna recipe only calls for 2 cups tomato base and 1 cup of meat base.
Leslie Evans
851 Days Ago
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!
MKay Voyer
902 Days Ago
Easy breezy. I made the night before! Refrigerated overNight, then heated for company. It was a huge hit.