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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. MORE+ LESS-

By Pillsbury Kitchens

Updated July 30, 2019

Ingredients

uncooked lasagna noodles

2 1/2

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

lb bulk Italian sausage

1/2

cup chopped onion

cloves garlic, finely chopped

cups lightly packed fresh spinach, coarsely chopped

1/2

teaspoon dried basil leaves

cups shredded mozzarella cheese (8 oz)

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.

Expert Tips

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 Information

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;