Make Ahead Lasagna Rolls from Betty Crocker
“First we eat, then we do everything else.” -M.F.K. Fisher
“...The people who give you their food give you their heart.” -Cesar Chavez
Food is a love currency. When someone is suffering, we bring food. When someone is celebrating, we bring food. When we gather together, we eat. Maybe we hope that when we feed someone literally we are also nourishing them spiritually.
I recently (about a week and some change ago) gave birth to my third child. Being an old pro at this whole parenthood thing, I found myself at a loss when people asked what I needed for the baby. Nothing, really. Lucky for me, I have some amazing friends and family who decided that what I needed more than anything with three kids in the house were meals. Freezer friendly, pop in the oven at the last minute, delicious freezer meals. As we like to say in the South, “God bless them.” My best friend and mother have filled my freezer to the brim, and I am beyond thankful. Here is one of my favorite recipes. Hope you enjoy and can bring to a friend in need or simply make ahead in anticipation of an inevitable crazy night.
16 uncooked lasagna noodles
1 lb lean ground beef
½ lb ground pork sausage
½ cup chopped onion
1 ½ cups tomato pasta sauce
2 15 oz. ricotta cheese containers
1 box (9oz) frozen spinach, thawed, squeezed, and drained
2 tsp dried basil leaves or Italian seasoning
For the sauce/baking:
3 cups tomato pasta sauce
2 cups shredded mozzarella cheese
Cook lasagna noodles according to package directions. Drain and rinse well.
In a skillet, cook the beef, sausage, and onion. Drain. Stir in the 1 ½ cups tomato sauce. Reduce heat to low and simmer uncovered for 10 minutes before removing from heat.
Mix the ricotta cheese, spinach, basil, and egg. Spread about 3 Tbsp of the mixture onto each cooked lasagna noodle. Then spoon about ¼ cup of the meat mixture onto each noodle. Roll up firmly.
Use a freezer safe, foil-lined container and place the rolls, seam side down, into the container.
- (*this step is a change to the original recipe*) After arranging all of the noodles in the pan, cover with the 3 cups of tomato sauce. Cover with foil and freeze. Freeze for up to three months. (the original recipe says to freeze without the tomato sauce on top and to add when ready to bake, but I'm lazy).
To bake, thaw in the refrigerator for about 8 hours and bake at 350 degrees, covered with foil, for 30-45 minutes. Sprinkle with cheese and bake uncovered for 5-10 minutes.
Creative Media Editor
A recent transplant to the Midwest, Megan still gets excited by the first snow flurries of the season. Although her husband’s job as a private school administrator brought them to the area, Megan feels more at home in Indy every day. While she isn’t chasing after her two children or working her day job as a social worker, Megan enjoys drinking craft beer, photography, playing soccer, and fantasizing about all of the Pinterest projects she will one day complete