How to Make Freezer Friendly Spinach Lasagna Rolls

These Freezer Friendly Spinach Lasagna Roll Ups are one of my favorite foods. Pasta, hearty homemade sauce, mountains of cheese… really, what’s not to love about it? These make a great freezer meal for a hectic week coming up or for baby’s arrival to give the new mom a break from cooking.

I like to keep a batch of these on hand as they fill that need of “yummy, comfort and homemade” all at the same time. Let’s face it, we don’t always have time to pull off all three of those at once, but this one does! 

While this one is heating up, you can make a very fast batch of Instant Pot Kings Hawaiian Rolls or Easy Homemade Breadsticks.

Why This Recipe Works

Freezer friendly – Obviously, given the title of the recipe, but this is one of the biggest reasons to love this recipe. Make this ahead of time for yourself or a friend in need to pull out during those busy, crazy days.

Fast and Easy to Prep – There are just a couple steps here to prep and they roll up in minutes. This is a recipe that you could make a couple of batches of and have it on hand for nights you just don’t want to cook but really want a homemade meal.

🌯 Ingredients

These lovely lasagna roll-ups are ideal for a quick and easy lunch or if you’re serving dinner to guests. Once you taste them, I’m pretty sure you’re going to want to add them to your monthly rotation.

Cheese: Part of what makes these lasagna roll-ups so amazing is all that yummy gooey cheese. We use a combination of ricotta, mozzarella, and parmesan cheese.

Lasagna Noodles: Naturally, lasagna noodles are the main ingredient. They are what make this comfort food.

Sauce: Using a homemade sauce makes this dish a real showstopper. The sauce is made from olive oil, onions, bell peppers, garlic, Italian seasoning, fire-roasted tomatoes, water, salt, and pepper.

🍽️ Instructions

These are really simple to make and if you turn some music on and get busy, it goes by really fast! 

Homemade Tomato Sauce

Step One: Heat the olive oil in a sauce pan on medium high heat. Add finely chopped onion and green bell peppers and sauté for about five minutes.

Step Two: Add minced garlic and sauté for another two minutes.

Step Three: Add in rest of the ingredients, reduce the heat to low, cover and let it simmer for another 15 minutes. Stir it periodically.

Step Four: Remove from the heat and let it cool before adding it to the spinach lasagna rolls.

Making the Lasagna Rolls

Step One: Cook the lasagna noodles in lightly salted water. Drain, let cool and then place them on a piece of parchment paper or aluminum foil on the counter.

Step Two: In a large bowl, add the drained and thawed spinach, ricotta cheese, egg, parsley flakes, salt and pepper and add in ½ cup of mozzarella cheese. Mix thoroughly.

Step Three: Spoon ⅓ cup of the mixture onto the center of each lasagna noodle, and use the back of a spoon to spread mixture over the entire noodle. Do this for all the noodles before moving to the next step. If, at the end of this step, you have leftover mixture, add it to the noodles that are looking a little bare.

Step Four: Typically, you’re supposed to roll the noodles, as the name implies. But, I find that it can get a bit messy and it leads to each roll being a different size. It’s easiest just to fold the noodles into thirds rather than rolling. Fold one end of the noodle towards the center. Then grab the other end and repeat.

Step Five: Pour approximately ½ cup – one cup of pasta sauce on the bottom of your baking dish and spread it across so it’s evenly covered. This is just to prevent the lasagna noodles from sticking to the dish.

Step Six: Transfer the rolls-ups to the baking dish and cover with the remaining pasta sauce. Then, sprinkle the remaining shredded cheese over top.

Step Seven:  Loosely cover with foil and bake at 350 F for 40 minutes.

💡 Recipe Tips

I’ve been making spinach lasagna rolls for years. But, I made a tiny change this time that made all the difference…adding some sauce to the inside of the rolls so that each bite has a perfect blend of flavorful sauce, creamy spinach mixture, and a gooey topping of cheese. 

The delicious sauce use in this recipe is so yummy and easy to make. Use it in other pasta dishes as well. It’s thick and hearty thanks to the minced vegetables that are diced super fine. This sauce is so good that I can seriously just serve it with some bread to soak it up and be a happy camper.

📌 Freezer Friendly

These roll ups are freezer friendly! Here are two ways to accomplish that: 

Step One: Let the cooked lasagna rollups cool completely. Place them on a cookie sheet or baking dish so they’re not touching. Flash freeze for a couple of hours. Once they’re frozen enough to not stick together, transfer them to freezer bags. When you want an easy dinner, just grab one or two and reheat.

Note: I make large batches and freeze these all the time. For best results, wrap the individual servings in Press-N-Seal before adding them to the Ziploc bag. It is easy to grab one, unwrap and reheat.

Step Two: Prepare the Spinach Lasagna Roll Ups as the directions stated. Freeze them BEFORE you cook them using a freezer safe dish such as a foil pan. When I do this, I usually double or triple wrap them to prevent freezer burn. Take them out the night before you want to cook and place them in the refrigerator. Cook as directed. There are times it may take 10-15 minutes longer if they did not defrost completely in the refrigerator. 

🏷️ Freezer Labels

I am notorious for forgetting what I put in freezer bags.  Inevitably, I will grab one and it won’t be easy to figure out what is inside.  That’s never happened to you, right? Haha! To solve that problem, I created some editable freezer labels.  Sign up below, and I will email them to you!

🍱 Meal Prep Ideas 

Yes, this is freezer friendly but you can also make it meal prep friendly! 

Make the sauce on Sunday, when you have time, and store it in the refrigerator for up to three days. 

Make the sauce and simply freeze it in a freezer friendly Ziploc bag or container. Pull out when you want to make the rest of this recipe. 

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