It’s been one of those weeks. Minimal groceries, too much work, and no time to cook. We survived on weekend leftovers for Monday and Tuesday, but by Wednesday the last thing I wanted to do was dishes. And that’s when I remembered The Pioneer Woman’s lasagna rollups sitting in our freezer. Amen.
Not only delicious and satisfying in a way only pasta can be, but PW packages them in disposable loaf pans – genius. I heated up the oven, placed the pan inside, served the food, and threw everything away. Sound like Stouffer’s? Yes, but this is homemade… and simply amazing.
Add these to the many reasons I adore Ree Drummond.
And I love cheese….
I won’t bore you with my step-by-step photos, because the ones PW provides are much better, and professional. Head over to her blog to view the full recipe (link below) or, if you have her cookbook, Dinnertime, freezer meals start on page 99!
For those of you who prefer fresh over frozen, she also gives instructions to bake without the freezer step!
20 whole lasagna noodles 3 Tablespoons minced fresh parsley
2 Tablespoons olive oil 3 Tablespoons minced fresh basil
1 whole medium onion, diced 30 ounces ricotta cheese
3 cloves garlic, minced 2 whole eggs
1-1/2 pound ground beef 3/4 cups grated Parmesean cheese
1/2 pound Italian sausage 1/2 teaspoon salt
28 ounces canned diced tomatoes 1/2 teaspoon pepper
8 ounces tomato paste 1 Tablespoon parsley, minced
1 teaspoon salt 1 Tablespoon basil, minced
1 teaspoon black pepper 1 pound mozzarella, grated
5 disposable, foil loaf pans
1. Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil (you’ll need some counter space!)
2. In a large pot, heat olive oil over medium-high heat and add onions and garlic. Cook for a couple of minutes and add the ground beef and sausage – stir it around, cooking until completely browned (Note: I did not use sausage, I substituted with ground beef – still delicious!)
3. Drain excess fat and then add diced tomatoes, tomato paste, salt, pepper, parsley and basil. Reduce heat and simmer for 30 minutes. Warning – you will now want this meat sauce on every Italian dish, it is so tasty.
4. Make the filling by combining ricotta, eggs, Parmesean, salt, pepper, parsley and basil. Stir to combine
5. For assembly: spoon a little sauce into the bottom of each disposable loaf pan. Spread 2-3 Tablespoons ricotta filling on each noodle, then roll them up!
6. Lay them sideways in the pans (4 should fit in each). Top with remaining meat sauce, plenty of grated mozzarella and grated Parmesean.
7. To make freezer meals, cover each loaf pan with foil (I did a double layer) and place in freezer. When ready to bake, preheat the oven to 350, keep foil on and bake for 45 minutes. Remove foil and continue to bake for 15 minutes or until lasagna is done.
Serve it up with garlic bread or a salad!
Is it Friday yet? Share your rollup results in the comments below and
meet me on Instagram – @agnes_wright.