Comments on: Lasagna Rolls Ups

By: Clare Weisberger

Clare Weisberger — Fri, 14 Oct 2011 11:31:00 +0000

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By: Rachel - Following in my Shoes

Rachel - Following in my Shoes — Tue, 19 Jul 2011 13:36:26 +0000

What is the best way to freeze these?

By: Jaime

Jaime — Thu, 07 Apr 2011 15:29:05 +0000

I was thinking the same thing! Even in bulk at Sam’s or BJ’s I can’t get it below $2.99 lb.
This recipe sounds delicious tho, and I think to make it cheaper I’m going to go with a veggie version.

By: Karen

Karen — Thu, 07 Apr 2011 13:09:29 +0000

@Suzanne – we make them that way ALL the time! I make multiple batches and freeze them so that we have an easily-made dinner on the nights when we have sports practices, lessons and other stuff. To cut the cost, I occasionally use spinach and make a vegetarian version, then I serve with a meat-flavored sauce to make up for it. DH can’t have red sauce anyway, so the spinach also goes really well with alfredo.

By: Veronica

Veronica — Thu, 07 Apr 2011 02:28:27 +0000

Looks good. I’ll have to try it. One queston: WHERE do you find 3/4 lb. of ground beef for $0.75? I can’t get it at that price even on sale and in bulk!

By: Susanne

Susanne — Wed, 06 Apr 2011 14:51:11 +0000

Funny — my mother in law ordered this at Olive Garden this weekend and I already had the recipe tagged to make it soon for the family. I make this a little differently- – I spread the cheese (ricotta and some mozzarella mixed with egg and Italian seasoning) lightly down the length of the noodle (leaving some room at the ends) and then roll. I stand them on end in the pan, then bake them in sauce like you would stuffed shells. These freeze well too …. used to make them a long time ago when it was just hubby and myself, now that we have four kids I don’t think I need to worry about trying to freeze any!! There won’t be any left!!

By: yoyo

yoyo — Sat, 13 Feb 2010 17:16:47 +0000

For a more economical version of lasagna, you can use italian sausage instead of beef. And instead of a cottage cheese or ricotta layer, you could do a layer of classic bechemel sauce. (Butter/Flour roux, with milk) and can also cut the fat that way by using fat free milk. It gives a nice creamy feel without the need for so much cheese.

By: katie

katie — Sat, 25 Jul 2009 03:05:55 +0000

Instead of the ricotta in the roll ups try using cottage cheese. This is what I use in my lasagne and no one has been able to tell the difference. Still get compliments!

By: Erin

Erin — Wed, 01 Jul 2009 13:04:06 +0000

Thanks Amy! Sound delish!!!

By: Amy Johnson

Amy Johnson — Wed, 01 Jul 2009 02:35:31 +0000

Have you tried Zucchini Casserole? It has all the flavors of a lasagna, but uses rice instead of noodles…and it freezes very well!
Slice and blanch zucchini and layer in bottom of 9×13 pan.
Cook 2 cups rice and mix with 2 cups of tomato sauce and ~3/4 lb cooked ground beef. Layer this next. Next a thin layer of cottage cheese and some shredded cheese. More zucchini, and rice/sauce meat. Sprinkle with cheese and bake at 350 until bubby. This is a favorite for my family and it is a great use of our giant zucchini from our garden. If you want to freeze them, put them together and don’t bake. They will thaw on the counter for the morning and be ready for dinner.