Spinach makes everything better. Or at least that’s my motto lately. Just when I thought those Simple Caprese Lasagna Roll-ups couldn’t get any better, I went and added spinach and made them into a freezer meal. BAM. Greatest invention since sliced bread.
A great vegetarian version to traditional lasagna, and with a flair. My family LOVES this recipe. I hope yours does too.
Freezer Meals. I LOVE them. Especially when life gets super busy around here.
~Mavis
Freezer Meals – Spinach Lasagna Rolls
Ingredients
9 lasagna noodles, cooked to al dente
4 cups {approx 16 oz} shredded Mozzarella cheese, divided
1 cup Ricotta cheese
1/2 cup shredded Parmesan cheese
10 oz frozen chopped spinach, thawed and completely drained
1 teaspoon dried oregano
1/4 tsp black pepper
1/4 tsp salt
4 medium Roma tomatoes, thinly sliced
1/4 cup chopped fresh basil
2 cups of your favorite pasta sauce {I used my homemade tomato sauce}
Instructions
Preheat your oven to 350 degrees. Align lasagna noodles in a single layer in bottom of a 9×13 pan and set aside.
In a large mixing bowl, whisk together ricotta cheese, Parmesan cheese, 3 1/2 cups of Mozzarella cheese and season with salt, pepper and oregano. Stir spinach into cheese mixture.
Place 1/4 cup of the cheese mixture on each lasagna noodle and spread evenly across the entire noodle.
Place 4 thin tomato slices over cheese mixture, then sprinkle fresh basil over top. Tightly roll the lasagna noodles to opposite end. Repeat until all 8 rolls are complete. Spread a thin layer {approx 1/2 cup} pasta sauce in the bottom of the 9×13 pan. Lay lasagna roll ups seam side down. Top each roll up with enough pasta sauce to cover the edges so they don’t dry out while baking. Sprinkle with remaining shredded mozzarella.
Notes
To Cook w/out Freezing: Cover with foil and bake at 350 degrees for 30 minutes or until cheese is golden and bubbly.
To Freeze: Cover with foil and place pan on a cookie sheet for a 1/2 hour so it freezes flat. When ready to use, cook from frozen for 45-50 minutes at 350 degrees.
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″ * I used these pans for the manicotti for 2 recipe
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
Find More of My Freezer Meal Recipes
Ock Du Spock says
Mavis, just wanted to say how much I enjoy your gardening pictures. Love the pallet gardens and looking forward to seeing more of the gardening shots when your weather warms up. We built a vegetable garden last year and it brings us so much joy. The kids and I are out in it most days and we are lucky enough to be able to eat from it year round 🙂 How much will you grow this year?
Mavis Butterfield says
I’m not sure how much we will grow this year, but wish you the best of luck with your garden. 🙂 Growing food is cool.
sharon says
Does anyone know how the tomatoes hold up in the freezer for cooking later?
Heather says
Hi Mavis,
I love your blog! Where do you buy the aluminum pans and lids? I was looking online, but thought you probably know a good online source. Thank you and keep up the great work. Every morning I have my coffee and read the blog….it’s sort of like we are friends 🙂
Mavis Butterfield says
I bought mine at the Costco business center.
Heather says
Thanks!
Gail Nowakowsky says
This sounds lovely!! Going to try soon. Thanks. You have some great recipes! Just out of curiosity, what happened to the ninth lasagna noodle?
Mavis Butterfield says
Ha! I always like to cook one extra just in case one breaks. 🙂
ChrisM says
I make these in individual servings so my kids can take one out and microwave it for a quick meal.
Norma says
Mavis, probably a stupid question, but the recipe calls for 9 lasagna noodles, and you end up with 8 rolls. What happens to the 9th lasagna noodle?
Michelle says
Do you cook the frozen ones covered with foil, or do you remove the foil prior to cooking? Thanks!
Mavis Butterfield says
With foil and then remove the last 10 minutes.
Tina says
Want to try this but I need to know beforehand, will I end up with 8 really thick noodles? I’m going to make them anyway but I am really wondering if it’s going to be super thick.