A delicious and freezer friendly twist on lasagna! Stuff with kale, ricotta, mozzarella and Parmesan then roll noodles instead of layering.
Perhaps you can guess from the post title that this month’s Recipe ReDux theme is…..
Fantastic Freezer Meals:
Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!
Confession: I don’t do freezer meals.
Sure I’d love to be organized enough to do all my food prep every weekend, make a few large batches of dinners and freeze the extras for the week ahead, but these days, that’s not how I operate.
In fact, the only recipe that I consistently make and freeze is these whole grain pancakes (just made a batch today.)
So, I was stumped for awhile with this theme until I remembered the go-to dish my mom makes for a crowd and holidays and sometimes freezes ahead: Spinach Lasagna Rolls. She got the recipe from Cooking Light eons ago (aka before the Internet) and we’ve both made variations of it dozens of times over the years.
And taking to heart the other part of the theme of preserving produce, I swapped in my CSA kale for the spinach and even got to use the garlic that also came in my veggie share last week.Roll instead of layer! Freezer friendly Kale Stuffed Cheesy Lasagna Rolls via @tspbasil #thereciperedux Click To Tweet Print
Easy, Healthy Freezer Meal: Kale Stuffed Lasagna Rolls
Easy, healthy, family-friendly freezer meal of kale stuffed lasagna rolls.
- Yield: 12 servings (3 rolls per serving.) 1x
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 6 cups chopped kale, stems removed (or you can swap in spinach)
- 16 ounces ricotta cheese
- 8 ounces part-skim mozzarella, shredded
- 1 cup Parmesan, Romano or Asiago cheese, grated
- 1 (15 ounce) can low-sodium pizza sauce
- 1 cup grape tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- 18 lasagna noodles (NOT no boil)
- In a large skillet over medium heat, heat oil. Add garlic and sauté for 1 minute. Add kale and sauté for about 5 minutes or until tender. (If using spinach, this will take less time.) Remove from heat, cool and then squeeze liquid out of greens.
- In a large bowl, mix together ricotta cheese, mozzarella and 3/4 cup Parmesan cheese. Add kale and mix well.
- In a small bowl, mix together pizza sauce, tomatoes and basil.
- Cook lasagna noodles according to directions. Drain.
- Using either one 13x9x2-inch pan or two 9×9-inch pans (tin is best if freezing – do not use glass if not baking immediately), spread a little bit of sauce on the bottom of the pan(s).
- To assemble rolls, take one noodle and spread out on a flat surface. Scoop about 3 tablespoons of kale cheese mixture and spread evenly on noodle. Roll up noodle and then cut in half crosswise. Place rolls cut side down in pan. Repeat with remaining rolls.
- Gently spoon remaining sauce over lasagna rolls in pan.
- If freezing, place sheet of wax paper over pan and then wrap in heavy aluminum foil.
- When ready to bake, preheat oven to 350 degrees F.
- Remove wax paper and recover with foil. Bake for 45 minutes, remove from oven, sprinkle with remaining 1/4 cup Parmesan and return to oven uncovered. Bake for another 5 minutes or until the cheese is completely melted. Serve warm.
This recipe makes two batches, one you can eat that night and one you can freeze for later. When I’m freezing these, I don’t cook them ahead of time and I use a tin baking pan vs. glass. I cover the top with wax paper or parchment and then wrap the entire thing in heavy duty aluminum.
For more inspiration – which I clearly need – check all our ReDuxers’ deep freeze inspired recipes in the thumbnails below. And if you can’t get enough, check out Cooking Light’s Best Freezer-Friendly Meals and Food Safety Tips For Freezer Meals <—just as important as the cooking is the freezing and reheating.