Ingredients List for a single batch:
1 box regular Lasagna Noodles
24 oz (1.5 lbs) Ricotta Cheese
3/4 cup Parmesan Cheese, grated
3/4 cup Mozarella Cheese, shredded
1 Tbsp Basil
1 Tbsp Parsley
1/2 tsp Salt
1/2 tsp Pepper
Step 1. Boil Lasagna Noodles according to package directions. I use my giant stock pot for this job, so the noodles have plenty of room to move around in the boiling water. If you are using a regular pot, you may need to cook the noodles in smaller batches. I was able to cook 20 noodles (the whole box) in my big 12 qt stock pot.
While the noodles are cooking, lay out aluminum foil and give it a quick spray with oil to keep the noodles from sticking to it. When the noodles are done, lay them out on the foil. Be careful, they will be hot!
Step 2: Combine all filling ingredients. I use my Kitchenaid Mixer for this. Spread filling over each noodle.
Step 3: Line a baking sheet with parchment paper. Roll up the noodles and place them seam-side down on the tray. It’s ok if they are close but you don’t want them to be touching. Freeze.
Step 4: Once frozen, package the rollups into freezer bags. I just put them all in one gallon-size ziploc and pull out however many I want to cook at a time. Freeze.
To cook, just put them in your baking dish, top with marinara sauce, and bake at 350° until bubbly, about 30 minutes. Top with mozarella cheese and bake for an extra 5 minutes until melted. You can make 1 or 2 in a small dish, or cook a larger batch for the whole family.
Optional: Put in your family’s serving size in a ziploc, add 2 cups of marinara sauce to each bag and freeze. For my family I would put in 6 rollups, since we make 2 for each adult and one for each child. When ready to cook, cut away the bag, put the contents into a baking dish, cover with foil and bake at 350° until bubbly. It will take close to an hour this way. Top with mozzarella and bake an extra 5 minutes, then serve.