Freezer-Friendly Sausage & Vegetable Lasagna Roll-Ups

A close family member of mine has to have back surgery in a couple of weeks so I wanted to make some easy-to-reheat food for her to have around during her recovery.  When I’m not feeling well I want comfort food so I decided lasagna would be a good fit!  I had some veggies to use-up from a different recipe (posting soon) so I created these sausage and vegetable lasagna roll-ups.  They turned-out to be a great mix of flavors and pretty easy to make (just a bit messy).

I froze them (I love freezer meals!) but you can assemble and cook same-day as well.  Feel free to play around with your favorite vegetables or sub-out the meat for ground beef or ground turkey as well.



Vegetable and Sausage Lasagna Roll-Ups


  • 1 lb ground sausage
  • 12 lasagna noodles
  • 1 medium onion, diced
  • 1tsp minced garlic
  • 1-2 cups spinach
  • 3-4 mushrooms, chopped
  • 1 Jar of your favorite marinara/pasta sauce
  • 1 15oz. container ricotta cheese (I used low fat)
  • 1 tsp garlic powder
  • 1 tsp basil
  • 1 tsp parsley flakes
  • 2 tsp oregano
  • 1/2 to 3/4 cup shredded mozzarella cheese


  • Bring one quart pot of water to a boil and add lasagna noodles.  Cook until al dente (10-12 minutes).  Drain, then set aside
  • Head a skillet with 1/2 Tbl olive oil on medium heat then add diced onion and  minced garlic.  Cook until translucent, around 3 minutes
  • Add the mushrooms and spinach, heat until the spinach is wilted and mushrooms are soft, around 3 minutes, set aside
  • In the same pan, cook the sausage on medium heat until cooked thoroughly, roughly 7 minutes then drain
  • Combine the sausage with 1/2 of the marinara sauce and onion mixture in a medium bowl
  • Combine the ricotta, garlic powder, parsley, basil, and oregano until mixed together
  • Now you are ready to assemble (good time for a wine-refill break)!
  • Cover the bottom of your pan with half of the remaining marinara sauce
  • Lay the cooked lasagna noodles on a flat surface then spread the ricotta mixture over the noodle leaving 1-2 inches uncovered on the end (1-2 spoon fulls – you don’t want to cover the whole noodle because it will fall out when you roll it)
  • Next add a layer of the meat/veggie mixture on top of the ricotta (2-3 spoon fulls over the same covered portion of the noodle)
  • Roll the noodle length-wise starting on the covered side and place in the pan (seam-side down).  Repeat until you have used all of the lasagna noodles
  • Top the roll-ups with the remaining marinara and sprinkle with the mozzarella cheese
  • Assembly done!  Bake at 350 degrees until heated-through and cheese is melted, 10-15 minutes.  To freeze: cover tightly with a layer of plastic wrap, then a layer of tinfoil, thaw and heat!

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