Freezer-Friendly Lasagna Roll-Ups
Individual lasagna rolls stuffed with ricotta, spinach, and Italian sausage, baked in marinara. Make a big batch, freeze in portions, and pull out for easy dinners.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate baked rolls for up to 4 days. Freeze unbaked rolls (covered tightly in foil) for up to 3 months.
- Batching: Cook noodles just to al dente — they'll soften more during baking.
- Reheat: Microwave 2 rolls for 2 minutes. From frozen: bake covered at 375°F for 45 minutes, then uncovered for 10 minutes.
EXECUTION STEPS
HIGH HEAT SEAR
Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a lightly oiled surface.
HIGH HEAT SEAR
Brown Italian sausage in a skillet, breaking into crumbles. Drain fat.
THE MACRO PREP
In a bowl, mix ricotta, egg, 1/2 cup mozzarella, spinach, Parmesan, Italian seasoning, garlic powder, and salt. Stir in cooked sausage.
THE ASSEMBLY
Spread about 1 cup marinara on the bottom of a 9x13-inch baking dish.
STEP 5
Spread 2–3 tablespoons of the ricotta mixture along each lasagna noodle. Roll up tightly and place seam-side down in the dish.
STEP 6
Spoon remaining marinara over the rolls and top with remaining mozzarella.
STEP 7
Cover with foil and bake at 375°F (190°C) for 25–30 minutes. Remove foil for the last 5 minutes to brown the cheese.
PRIMARY CATEGORY
EXPLORE MORE Freezer ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 12 lasagna noodles
- 1 lb Italian sausage (sweet or hot)
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 2 cups fresh spinach, chopped
- 1 large egg
- 2 1/2 cups marinara sauce
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt