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Freezer Friendly dinners are the way to go, especially with a busy schedule! This freezer friendly lasagna rolls recipe is easy to double and freeze in aluminum loaf pans!

Meal Prep to Save Your Sanity

Life has been slightly chaotic the last few weeks. I had some extended travel that meant I would be away from Ben and the boys, and never having left them behind for this long before, I wanted to make my absence as easy on them as possible. I opted to do some meal prepping so that when Ben was solo parenting, he wouldn’t have to worry about what to make.

Best Husband Ever Award

His willingness to take on solo parenting for so long so I could jump on a once in a lifetime opportunity means everything to me, so I meal prepped a few things to keep him sane. And these freezer friendly lasagna rolls, made in loaf pans were the perfect serving size for him and the boys.

Overhead image of a lasagna rolls filled aluminum loaf pan topped with cheese

Ingredients for Freezer Friendly Lasagna Rolls

The ingredients here are easy enough, standard lasagna ingredients. But it’s the scaled down freezing of these lasagna pans that makes these really handy. You can also opt to make these in an 8×8 square pan, or even larger depending on the size you want to freeze, or how many people will eat these at a time. For three – one adult, and two kids – these aluminum loaf pans fit 4-5 rolls and worked beautifully.

Truly, this is an easy lasagna recipe and it is super fun to have the kids help make the lasagna rolls! The boys loved rolling up the pasta noodles with filling.

Ingredients and quantities

  • 8-10 Lasagna Noodles
  • 1-2 Tbsp Olive Oil
  • 1 medium Onion, finely chopped
  • 1 cup chopped Mushrooms
  • 3 Garlic Cloves, minced
  • 1 pound Ground Beef
  • 2-3 Tbsp Tomato Paste
  • 1 15 oz Can Diced Tomatoes
  • 1 tsp Kosher Salt, divided
  • 1 tsp Ground Pepper, divided
  • 1 16 oz Container Whole Milk Ricotta Cheese
  • 1 pound shredded Mozzarella Cheese (or other Italian Cheese Blend)
  • 1 Egg
  • 2 Tbsp Minced Parsley
  • 2-3 Tbsp Pesto
Overhead image of a lasagna rolls filled aluminum loaf pan topped with cheese and one covered in foil with baking directions written on top

How Do You Freeze Lasagna?

Freezing these lasagna rolls was really easy. I use the same technique for these as I do with cakes and pies! The goal is to minimize the amount of air that can get into the pan and stave off freezer burn. I use a double layer of protection for these.

Plastic wrap and heavy duty aluminum foil work wonders.

One layer of plastic wrap, then layered with a layer of heavy duty aluminum foil is all you need. Just be sure to remove the plastic wrap layer before baking.

How to Make the Best Lasagna Recipe

It does take some effort to make a lasagna, but the results are well and truly worth it when your kids actually sit down and declare it the best lasagna recipe. I mean, they are 3 and 6, but I’m not asking them twice! I’m running with that answer!

To Assemble-

  1. Boil lasagna noodles in a large pot of salted water according to package directions to reach al dente. Drain and rinse with cold water to stop the cooking of the noodles. Lay on a baking sheet flat until ready to use.
  2. In a large skillet, heat the olive oil over medium high heat, and add in the onions and mushrooms. Saute for about 6-7 minutes, or until the onions have softened and started to brown slightly. Add in the garlic and saute until it starts to become fragrant (about 1 minute). Remove the vegetables from the pan and set aside momentarily.
  3. In the same skillet add in the ground beef and brown. Season with salt and pepper. Drain away excess fat.
  4. To the ground beef, add in the tomato paste, diced tomatoes, and remaining salt and pepper. Add in the vegetables that were set aside. Stir to combine and bring the mixture to a simmer for 20-30 minutes.
  5. While the filling bubbles, in a separate large bowl, mix together the remaining filling of ricotta, half of the shredded cheese, egg, parsley and basil pesto. *see note*
  6. To assemble, add in a large scoop of meat filing to the bottom of the aluminum pan. Spread 2-3 tablespoons of ricotta on each lasagna noodle. starting at one end, roll up each noodle. Place into pan, about 4-5 per loaf pan. You can also place these in one 8×8″ square aluminum baking pan if you only want one dish.
  7. Repeat with all remaining noodles and ricotta. Top with remaining meat sauce. Sprinkle with remaining shredded cheese.
  8. To freeze, cover pan with plastic wrap and then a layer of aluminum foil.
  9. OR – you can bake right away.

To Bake-

  1. To Bake From FROZEN – Preheat oven to 350 degrees. REMOVE PLASTIC WRAP, and then replace foil on top. Bake on a baking sheet covered for 90 minutes, then remove the foil and bake another 30-40 minutes, or until the lasagna is hot and bubbling.
  2. To Bake from THAWED – Thaw the pans in the fridge for 24-48 hours, or until completely thawed. Bake at 375 degrees for 20-30 minutes or until bubbling and the internal temperature reaches 165.
Overhead image of two lasagna rolls filled aluminum loaf pan topped with cheese.

More Inspired Homemade Recipes To Try

Super Easy Lemon Bars

Goat Cheese Pesto Skillet Lasagna

One Pot Lemon Basil Pasta

Rustic Tomato Kale Fettuccine with Tomato Cream Sauce

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Freezer Friendly Lasagna Rolls

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  • Author: Megan Keno
  • Prep Time: 1 hour
  • Cook Time: 2 Hours
  • Total Time: 3 hours
  • Yield: 2 Loaf Pans or 1 8×8 Pan 1x
  • Category: Pasta
  • Method: Oven
  • Cuisine: Italian
Print Recipe

Description

Freezer Friendly dinners are the way to go, especially with a busy schedule! This freezer friendly lasagna rolls recipe is easy to double and freeze in aluminum loaf pans!

Ingredients

Units Scale
  • 8–10 Lasagna Noodles
  • 1–2 Tbsp Olive Oil
  • 1 medium Onion, finely chopped
  • 1 cup chopped Mushrooms
  • 3 Garlic Cloves, minced
  • 1 pound Ground Beef
  • 2–3 Tbsp Tomato Paste
  • 1 15 oz Can Diced Tomatoes
  • 1 tsp Kosher Salt, divided
  • 1 tsp Ground Pepper, divided
  • 1 16 oz Container Whole Milk Ricotta Cheese
  • 1 pound shredded Mozzarella Cheese (or other Italian Cheese Blend)
  • 1 Egg
  • 2 Tbsp Minced Parsley
  • 2–3 Tbsp Pesto

Instructions

To Assemble-

  1. Boil lasagna noodles in a large pot of salted water according to package directions to reach al dente. Drain and rinse with cold water to stop the cooking of the noodles. Lay on a baking sheet flat until ready to use.
  2. In a large skillet, heat the olive oil over medium high heat, and add in the onions and mushrooms. Saute for about 6-7 minutes, or until the onions have softened and started to brown slightly. Add in the garlic and saute until it starts to become fragrant (about 1 minute). Remove the vegetables from the pan and set aside momentarily.
  3. In the same skillet add in the ground beef and brown. Season with salt and pepper. Drain away excess fat.
  4. To the ground beef, add in the tomato paste, diced tomatoes, and remaining salt and pepper. Add in the vegetables that were set aside. Stir to combine and bring the mixture to a simmer for 20-30 minutes.
  5. While the filling bubbles, in a separate large bowl, mix together the remaining filling of ricotta, half of the shredded cheese, egg, parsley and basil pesto. *see note*
  6. To assemble, add in a large scoop of meat filing to the bottom of the aluminum pan. Spread 2-3 tablespoons of ricotta on each lasagna noodle. starting at one end, roll up each noodle. Place into pan, about 4-5 per loaf pan. You can also place these in one 8×8″ square aluminum baking pan if you only want one dish.
  7. Repeat with all remaining noodles and ricotta. Top with remaining meat sauce. Sprinkle with remaining shredded cheese.
  8. To freeze, cover pan with plastic wrap and then a layer of aluminum foil.
  9. OR – you can bake right away.

To Bake-

  1. To Bake From FROZEN – Preheat oven to 350 degrees. REMOVE PLASTIC WRAP, and then replace foil on top. Bake on a baking sheet covered for 90 minutes, then remove the foil and bake another 30-40 minutes, or until the lasagna is hot and bubbling.
  2. To Bake from THAWED – Thaw the pans in the fridge for 24-48 hours, or until completely thawed. Bake at 375 degrees for 20-30 minutes or until bubbling and the internal temperature reaches 165.

Notes

Adapted from the Pioneer Woman’s Lasagna Roll Ups from Dinnertime