Veggie Loaded Lasagna Roll Ups {Freezer Meal}
Veggie loaded lasagna roll ups will win you over just as traditional lasagna has, but this version can be easily portioned out and frozen for future easy freezer meals!
Veggie loaded lasagna roll ups are a fun twist on traditional lasagna… and these ones are loaded up with veggies too!
Perfect to make ahead and freeze for those night you just can’t handle the idea of making dinner.
Tips for making Veggie Loaded Lasagna Roll Up freezer meals
- This recipe as written fits perfectly into a 13 X 9 baking dish, but the beauty of roll ups is that you can easily divide them into smaller containers.
- If you are a single or a couple, make 3-4 smaller portions using this recipe.
To cook and freeze, or no?
Assemble, freeze, then cook.
You can bake it, and then freeze it, but then it has to be re baked and it will be much drier.
Should I use pre shredded cheese?
I am all for making life easier, but for this recipe, don’t use pre shredded cheese. Grate it yourself.
Pre shredded cheese has added cellulose to prevent it from clumping, but this also prevents it from melting nicely.
Can I cook this right from frozen?
Yes, you can. But I would suggest using tin foil containers if you do this.
Avoid taking frozen glass and putting it into a hot oven – it will crack, then you will cry, and dinner becomes a whole lot messier.
So, are you ready to load up your freezer with some veggie loaded lasagna roll ups?
If you do, tag @mealplanaddict on Instagram so I can see it! Or, come over to the Meal Plan Addict Community and post a photo there!
Are you a lasagna lover too? Check out my Lazy Lasagna or how I do veggie loaded lasagna in the Instant Pot!
Veggie Loaded Lasagna Roll Ups {Freezer Meal}
Ingredients
- 12 uncooked lasagna noodles
- 1 tbsp olive oil
- 4 cups fresh spinach
- 3 cups ricotta cheese
- 1/3 cup shredded Parmesan
- 1 cup grated zucchini
- 1/2 cup grated carrot
- 5 cups marinara sauce
- 2 cups shredded mozzarella
Instructions
- In a large pot, cook the lasagna noodles as per the directions on the box.
- Whole the noodles are cooking, heat the oil in a large skillet.
- When the oil is heated, add the spinach to the skillet. Cook the spinach down, and then set aside in a bowl. Line the bowl with a paper towel so remove any excess moisture or oil.
- In a large bowl, combine the ricotta, Parmesan, grated zucchini, grated carrots, and spinach.
- Once the noodles are cooked. Lay them out on a pan so you can work quickly.
- Divide the cheese/veggie filling across all noodles. Spoon it onto each noodle and use the back of the spoon to spread it down the entire length of the noodle.
- Do the same with half of the marinara sauce. Spoon sauce onto the cheese/veggie mixture on each noodle and use the back of the spoon to spread the sauce down the length of the noodle.
- Starting from the bottom (end of the noodle closest to you), gently roll the lasagna noodle up.
- This recipe perfectly fills a 13 X 9 dish, but whichever dish or container you choose to use, spoon marinara sauce to cover the bottom surface.
- Add the roll ups to your baking dish.
- Cover the lasagna roll ups with the remaining marinara.
- Top the lasagna roll ups with shredded mozzarella.
- If freezing, freeze your lasagna roll ups unbaked. Place a layer of plastic wrap on the top, then cover with foil.
- To bake, preheat oven to 375°F and bake for 45 minutes until warm through out. If baking from frozen, increase time to approximately 90 minutes.
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