Lasagne roll ups

If you're looking to stock your freezer with an easy, low-prep lasagne, try these roll-ups. This is prep-ahead pasta perfection.

Credit: Mary Makes It Easy

• serves

  8

• prep

  20 minutes

• cook

  50 minutes

• difficulty

  Easy

When life gets busy, there are few things better than having delish, heat-and-serve meals on hand.  

Ingredients

• Kosher salt
• 16 dry lasagne sheets
• 2½-3 tbsp prepared basil pesto, divided
• 4-5 large handfuls baby spinach
• 2 cups (500 ml) ricotta
• 1 cup (80 g) finely grated parmesan (Parmigiano-Reggiano) cheese
• 1 egg
• 1/8 tsp freshly grated nutmeg
• Freshly ground black pepper
• 3 tsp (15 ml) olive oil
• 500 g lean beef mince (ground beef)
• 4 cups (1 L) Big Batch Tomato Sauce or store-bought tomato sauce, divided
• 2 cups (230 g) grated mozzarella

Cooling time: 5-10 minutes.

Instructions

1. Bring a large pot of water to a boil over high heat. Season well with salt and cook the lasagne sheets according to the package directions or until al dente. Drain and set aside in a single layer on a sheet pan covered with a piece of plastic wrap or a damp kitchen towel.
2. Set a large sauté pan over medium heat and add in 3 teaspoons of pesto along with the spinach. Season with salt and cook, stirring frequently, just until wilted then transfer to a large bowl. Add the ricotta to the bowl along with the parmesan, egg and nutmeg and season with salt and pepper. Stir in 1½-2 more tablespoons of pesto and set aside.
3. Turn the heat under the pan up to medium-high. Add in the oil and beef and cook, stirring occasionally, until golden and cooked through, about 7 to 10 minutes. Turn the heat down to low, season with salt and pepper, and stir in 3 cups of tomato sauce. Remove the pan from the heat and set aside to cool slightly.
4. If you’re prepping ahead and plan on freezing portions of two, set out four 15 cm x 20 cm (6 in x 8 in) foil pans or freezer-to-oven safe containers. Spread about ¼ cup of the meat sauce into each and set aside. If making a full batch immediately, see recipe note.
5. Lay the lasagne sheets out on a clean work surface, divide over the ricotta mixture, and spread down the middle of each. Top with a strip of the sauce and gently roll up into spirals. Place the roll-ups into the prepared pans, spoon over the remaining 1 cup of plain tomato sauce, and scatter with mozzarella. Cover and transfer the pans to freezer bags for best storage. Store in the fridge for up to 3 days or in the freezer for up to 3 months.
6. To cook the roll-ups, heat your oven to 200°C (400°F). Lightly grease a piece of foil with non-stick cooking spray and loosely cover the lasagne, greased side down. Bake for 30 minutes from fresh or for about 1 hour from frozen or until heated through. Remove the foil and cook for an additional 10 minutes or until golden brown and bubbling.
7. Allow the roll-ups to sit for 5 to 10 minutes before serving.

Note

• If making a full batch immediately, lightly grease a 23 cm x 30 cm ( 9 in x 12 in) baking dish with oil or non-stick cooking spray, spread 1 cup of sauce across the bottom of the dish, and assemble and cook as directed above.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

When life gets busy, there are few things better than having delish, heat-and-serve meals on hand.