Freezer-Friendly Sausage Lasagna Rolls

Prep 45 min
Total 1 hr 40 min
Ingredients 9
Servings 8

These freezer-friendly lasagna rolls are stuffed with flavor and make for a perfect dinner any night of the week! Bonus: You can bake as many rolls as you need to feed the family and keep the rest in the freezer for another meal.

By Pillsbury Kitchens

Updated July 30, 2019

Ingredients

8

uncooked lasagna noodles
2 1/2

cups Muir Glen™ organic marinara pasta sauce (from 25.5-oz jar)
1

lb bulk Italian sausage
1/2

cup chopped onion
2

cloves garlic, finely chopped
2

cups lightly packed fresh spinach, coarsely chopped
1/2

teaspoon dried basil leaves
2

cups shredded mozzarella cheese (8 oz)
1

cup whole milk ricotta cheese (from 15-oz container)

Steps

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1

Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well. Spray 11x8-inch (2-quart) glass baking dish with cooking spray. Spread 1/2 cup of the pasta sauce in bottom of baking dish.
2

Meanwhile, in 10-inch skillet, cook Italian sausage, onion and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink. Drain, if necessary. Add spinach and basil leaves; cook 1 to 2 minutes or until spinach is wilted. Stir in 1 cup of the pasta sauce. Turn off heat; cool 10 minutes. Stir in 1 cup of the mozzarella cheese.
3

Spread each cooked lasagna noodle with 2 tablespoons ricotta cheese to within 1 inch of one short end. Top with 1/2 cup Italian sausage mixture; roll up firmly toward unfilled end. Repeat with remaining noodles. Place rolls, seam side down, in baking dish. Pour remaining 1 cup pasta sauce over rolls.
4

Cover pan tightly with foil. Bake 35 to 45 minutes or until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before serving.
5

To Make Ahead and Freeze: Line 15x10x1-inch pan with foil. Place unbaked rolls, seam side down, in pan; cover loosely with foil. Freeze about 1 hour or until firm. Place frozen rolls in large resealable freezer plastic bag; label. Freeze up to 3 months. To bake 8 lasagna rolls: Remove rolls from freezer; thaw in refrigerator overnight, but no longer than 24 hours. Spray 11x8-inch (2-quart) glass baking dish with cooking spray. Spread 1/2 cup pasta sauce in bottom of baking dish. Remove thawed rolls from bag; place rolls, seam side down, in baking dish. Cover with foil. Heat oven to 350°F. Pour 1 cup pasta sauce over and around rolls in baking dish. Cover tightly with foil; bake 55 to 65 minutes or until hot and bubbly. Sprinkle with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before serving.

Italian sausage comes in mild or hot varieties—either can be used for this recipe.
Swap the dried basil for 1 tablespoon chopped fresh basil, if desired.
Swap the whole milk ricotta for part-skim ricotta, if desired.

Nutrition Facts

Serving Size: 1 Roll

Calories: 420
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 10g 51% Trans Fat 0g
Cholesterol: 55mg; 19%
Sodium: 840mg; 35%
Potassium: 530mg; 15%
Total Carbohydrate: 28g; 9%
Dietary Fiber 2g 11% Sugars 5g
Protein: 23g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 2%; 2%
Calcium: 30%; 30%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1/2 Fat;