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Make-Ahead Meat-Lovers' Lasagna Rolls

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Betty Crocker Kitchens
Updated Mar 13, 2023
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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. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.

More About This Recipe

  • If you’re in need of a meat-lovers’ meal, you’ve come to the right recipe. These lasagna roll-ups call for 1 1/2 pounds of meat — 21 grams of protein per serving. If you’ve already planned ahead and want to lower the 30-minute prep even more, there’s a handy tip for using four cups of Make-Ahead Seasoned Ground Beef and Sausage. This lasagna recipe is awesome for several reasons. One reason being it’s written so you can make it when you have extra time, freeze it, and pull it out on those busy weeknights when you don’t have time to worry about dinner. Another reason we love this recipe? It feeds 16, so you can serve it all at once to a crowd, or have several dinners at the ready for a family of four (or any size family in between). Most importantly, this recipe is top-rated, so you know it’s Betty Crocker Kitchens-tested, but also home cook-tested (and loved!). If you’re looking to perfect your lasagna-making skills, we’ve got an article all about how to make lasagna. Does your family flip for lasagna? We’ve got countless more lasagna recipes so you can find your new favorite!

Make-Ahead Meat-Lovers' Lasagna Rolls

  • Prep Time 30 min
  • Total 1 hr 20 min
  • Servings 16
  • Ingredients 11
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Ingredients

Lasagna Rolls (to make ahead and freeze)

  • 16 uncooked lasagna noodles
  • 1 lb lean (at least 80%) ground beef
  • 1/2 lb bulk pork sausage
  • 1/2 cup chopped onion
  • 1 1/2 cups tomato pasta sauce
  • 2 containers (15 oz each) ricotta cheese
  • 1 box (9 oz) frozen spinach, thawed, drained and squeezed dry
  • 2 teaspoons dried basil leaves or Italian seasoning
  • 1 egg

Sauce and Cheese (for baking lasagna rolls)

  • 3 cups tomato pasta sauce
  • 2 cups shredded mozzarella cheese (8 oz)

Instructions

  • Step 
    1
    In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • Step 
    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.
  • Step 
    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 rolls, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • Step 
    4
    Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
  • Step 
    5
    To bake 16 lasagna rolls, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove rolls 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.
  • Step 
    6
    Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around rolls 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

320 Calories
14g Total Fat
21g Protein
27g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Roll
Calories
320
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
350mg
15%
Potassium
420mg
12%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
10%
Sugars
5g
Protein
21g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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