Freezer Friendly Spinach and Ricotta Lasagna Rolls


With the start of the Holiday season, comes the start of the Holiday craziness. I feel like I wait all year for these last few months to arrive and then they are over before they begin. So this year I want to be more prepared to really enjoy each day as they come. I have started making freezer friendly meals, that I can pop right into the oven on those crazier days. One of my favorite make ahead meals are my delicious spinach and ricotta lasagna rolls with some Stone Baked Artisan Rolls from Pepperidge Farm. 

The combination of this lasagna with all of the cheesy Ricotta and Mozzarella mixed together and topped with pasta sauce, and these warm Artisan Rolls topped with butter….it’s the stuff dreams are made of. It is by far one of my family’s favorite meals that I make at home. My toddler doesn’t give the spinach a second thought. I recently found these Pepperidge Farm Stone Baked Artisan Rolls at my local grocery store, and they are a total game changer. You store them in the freezer, and after popping them in the oven for a few minutes, you get these crisp, golden crusted rolls with a soft airy inside. I’ll top them with some garlic butter and the meal is complete.

Freezer Friendly Spinach and Ricotta Lasagna Rolls
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Freezer Friendly Spinach and Ricotta Lasagna Rolls
Print Recipe
  1. Preheat the oven to 400 degrees. Coat a glass casserole dish with non-stick spray. Get a large pot of water boiling. Add the lasagna noodles and cook until al dente (about 12-15 minutes). Drain. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, salt, pepper, italian seasoning. On a clean surface, lay out a few noodles and spoon the filling onto each one. Spread to all the edges. The filling layer does not need to be thick, as you will roll these up.  Roll the noodles up into bundles and place them in the casserole dish. Repeat until all of your filling is gone. Spoon the pasta sauce over the bundles making sure to cover all surfaces. The sauce keeps the noodles from drying out and becoming hard. If a few noodles break its okay, just throw them out and use another. You will have plenty left over! Cover the dish in foil and bake for 30 minutes. Top with a little extra parmesan cheese before serving.
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For more recipes and holiday hacks, be sure to check out the Pepperidge Farm page, and score a $1.00 off coupon on your next bag of  Pepperidge Farm Stone Baked Artisan Rolls.

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