Make-Ahead Meat-Lovers' Lasagna Roll-Ups


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Make-Ahead Meat-Lovers' Lasagna Roll-Ups

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    Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days.

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    Servings and Ingredients

    Serves 16
    16uncooked lasagna noodles
    1 lbs.lean (at least 80%) ground beef
    ½ lbs.bulk pork sausage
    ½ c.Hy-Vee Short Cuts chopped white onion
    4 ½ c.tomato pasta sauce, divided
    2(15-oz. each) containers ricotta cheese
    1(9-oz.) box Green Giant frozen spinach, thawed, drained and squeezed dry
    2 tsp.Hy-Vee dried basil leaves, or Italian seasoning
    1Hy-Vee large egg
    2 c.Hy-Vee shredded mozzarella cheese

    Things To Grab

    • 5-quart Dutch oven
    • Colander
    • 12-inch skillet
    • Small bowl
    • 15x10x1-inch baking pan
    • Aluminum foil
    • 13x9-inch baking dish


    1. In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
    2. Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
    3. In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.

    4. Freeze: Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.

    5. Bake: To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

      Hyvee Culinary Expert Tip
      You can actually bake any number of these tasty lasagna roll-ups that you need, using about 3 tablespoons of your favorite pasta sauce and about 2 tablespoons shredded mozzarella cheese for each roll-up you are baking.
      Hy-Vee Test Kitchen
    6. Heat oven to 350 degrees. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

    Nutrition facts


    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 60mg
    • Sodium: 350mg
    • Total Carbohydrates: 27g
    • Protein: 21g

    Daily Values

    Vitamin A 25%
    Vitamin C 0%
    Iron 15%
    Calcium 30%

    Recipe Source:

    From the week of August 20, 2014.