This is one of my favorite winter recipes! To me, there is just nothing as comforting as a warm pasta dish on a cold night, and this carb addict also loves the garlic bread that goes with it. But that’s not the best part of these Spinach and Sausage Lasagna Rolls. They make a large batch which can be cooked all at once for amazing leftovers or which can be portioned off and frozen for easy meals in the future! For the two of us, we get at least 3 dinners and 4 lunches out of one meal prep in the kitchen. I love it!
Having easy meals on hand or great leftovers has become a staple in this house. I thought when I started working from home that I would have more time to cook, and, as a whole, I guess I do. But not every night. Sometimes I need something that I can warm up in a microwave or assemble and throw in the oven in under 10 minutes. It makes life so much easier for those days where things go wrong or are just super busy!
If you are looking to freeze this recipe, head to the bottom of the post. I have all the directions there for packaging them up as well as defrosting and cooking. Our normal routine is for me to cook a larger batch the first time around, enough for two dinners and a lunch or two. Then we save a batch for next month. It works out perfectly for us! Below you will also find all the prep images just in case!
Now, back to the recipe itself. You of course don’t have to use Italian Sausage if you prefer not to. I love using HOT Italian Sausage because it has more flavor; the pasta and the sauce tend to tame any real heat or spice. Plus, I use skim ricotta because I don’t notice a flavor difference there and try to slim recipes down where I can (or really, where I can’t notice).
- 1 box of lasagna
- 1 lb Italian Sausage
- 1-2 cups fresh spinach, sliced into strips
- 15 oz Skim Ricotta
- 1 cup Mozzarella Cheese, and additional for topping
- 1 tsp minced garlic
- 1 tbsp Italian Seasoning
- Pepper to taste
- Marinara Sauce of Choice
- Cook the lasagna as instructed on the box. When done, drain the pasta and rinse with warm water. Then, spread out the lasagna noodles onto parchment paper so they are ready for the filling.
- While cooking the lasagna, cook the Italian Sausage in a stovetop pan until browned. When done, drain away all grease and add to a large bowl for mixing.
- Heat a tbsp of olive oil in a pan and then slightly cook the prepared strips of spinach. This should only take a couple of minutes.
- Add the spinach, ricotta, mozzarella, garlic, italian seasoning and pepper to the bowl with the sausage and stir until well combined.
- Add a spoonful of mixture to each noodle. Leave a little room at top to start the fold over process. The mixture will probably only take up about 4 inches on each noodle. You can always go back and add more if there is some left in the bowl!
- Roll up each noodle. (if freezing, read the directions below BEFORE moving ahead.)
- Add a little marinara sauce to the bottom of the baking dish, add the noodles, and then top with a little more sauce and some mozzarella cheese!
- Bake covered at 350 for 40 minutes. Then, remove the cover and bake for 5 minutes more.
PREP: After rolling up the lasagna rolls, place the rolls on a pan (seam side down) and cover with foil. Freeze for about 30 minutes until they are firm. Then, transfer the frozen rolls over to an airtight freezer container and freeze for up to 3 months. I like to also wrap the rolls in aluminum foil before placing into the freezer container.
COOK: Remove roll-ups from their container and transfer to a baking dish. Cover with foil and allow them to thaw in the fridge for at least 8 hours (but no more than 24). Then cook as instructed above.