These freezer lasagna roll-ups are hearty, comforting, and perfect for easy meal prep. They’re gluten-free, and dairy-free.

freezer lasagna roll-ups on plate

Freezer Lasagna Roll-Ups

There’s nothing like lasagna when you’re craving comfort food! I love the option to have my favorite meals on hand, ready to go in the freezer, which is why I tested out these freezer lasagna roll-ups when I was pregnant and prepping for postpartum. My lasagna-loving husband loved these, and I knew I had to share it!

These lasagna roll-ups are the perfect smaller serve alternative to a full lasgana, and they’re also gluten and dairy-free!

The Ingredients for the Lasagna Roll-Ups

  • Ground beef. You can also use ground turkey.
  • Tomato sauce. You can easily use nomato sauce to make this nightshade-free.
  • Gluten-free lasagna sheet. I love to use Jovial!
  • Almond ricotta. You can use regular ricotta if tolerated, but I like the brand Kite Hill.
  • Dairy-free mozzarella. You can use store-bought or this recipe!

kite hill dairy free ricotta cheese

How to make Gluten-free Lasagna Roll-Ups

  • Prep the cheese filling: Combine the ricotta with 1/4 cup of mozzarella cheese, olive oil, and egg. Set aside.
  • Prep the meat sauce: Using a large pan, brown the ground beef on medium heat and along with onion and garlic. Season with parsley, oregano, salt, and pepper. Once cooked add the sauce.
  • Cook the lasagna sheets and prep the pans. 
  • Prepare the lasagna roll-ups: Lay out a lasagna sheet and adding a few spoonfuls of the cheese mixture, a few spoonfuls of the meat sauce, and then rolling up into a roll. Transfer to the baking pan and repeat with all of the lasagna sheets.

lasagna roll ups on plate, in progress of being rolled

  • Bake: Top the lasagna rolls with the remainder of the tomato sauce and evenly spread. Sprinkle with the remainder of the mozzarella cheese. Transfer to the preheated oven and bake for 35-40 minutes or until fully cooked. Serve topped with fresh parsley.

How to make these  Lasagna Roll-Ups into a Freezer Meal

  1. Prepare the lasagna as described in the recipe, up until the point of baking in the oven.
  2. Cover the uncooked lasagna tightly with foil or plastic wrap (whichever method is easier to allow less exposure to air) and freeze for 2-3 months.
  3. Bake by defrosting in the fridge and baking as directed or bake from frozen and add 10-15 minutes to the cooking time.

lasagna roll ups in loaf pan

Can you use different proteins rather than ground beef?

Ground turkey, or a blend of ground beef and ground Italian sausage would also work here.

Can you add more vegetables to this recipe?

You can easily add a few hand fulls of spinach to the meat sauce and allow it to wilt for some extra vegetables in this meal.

lasagna roll ups on plate

Looking for an AIP option? Check these out…

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Freezer Lasagna Roll Ups (Gluten-free, Dairy Free)


  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 1 hour 5 minutes
  • Yield: 6 lasagna roll ups 1x

Description

These freezer lasagna roll-ups are hearty, comforting, and perfect for easy meal prep. They’re gluten-free, and dairy-free.


Ingredients

Scale
  • 8 oz ricotta cheese (use Kite Hill Ricotta for dairy-free)
  • 1/2 cup mozzarella cheese, divided (Use this for dairy-free)
  • 1 egg
  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 3/4 cups tomato sauce (sub nomato sauce for nightshade-free)
  • 6 gluten-free lasagna sheets
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat the oven to 375 F and set aside two loaf pans (or one larger baking dish).
  2. Combine the ricotta with 1/4 cup of mozzarella cheese, olive oil, and egg. Set aside.
  3. Using a large pan, brown the ground beef on medium heat and along with onion and garlic. Season with parsley, oregano, salt, and pepper. Once cooked, pour in 2 cups of tomato sauce. Stir well to combine and remove from the heat.
  4. Fill a large pot with water and bring to a boil. Add the lasagna sheets about 2 at a time and cook until lightly tender. The sheets should be easy to bend and al dente, but not soft or mushy. Coat lightly with olive oil and set aside.
  5. Add a few spoonfuls of the meat sauce to the bottom of the pans (just enough to cover).
  6. Prepare the lasagna roll-ups by laying out a lasagna sheet and adding a few spoonfuls of the cheese mixture, a few spoonfuls of the meat sauce, and then rolling up into a roll. Transfer to the baking pan and repeat with all of the lasagna sheets.
  7. Top the lasagna rolls with the remainder of the tomato sauce and evenly spread. Sprinkle with the remainder of the mozarella cheese.
  8. Transfer to the preheated oven and bake for 35-40 minutes or until fully cooked. Serve topped with fresh parsley.

Notes

To make this recipe a freezer meal, prepare the lasagna as described in the recipe, up until the point of baking in the oven.  Cover the uncooked lasagna tightly with foil or plastic wrap (whichever method is easier to allow less exposure to air) and freeze for 2-3 months. Bake by defrosting in the fridge and baking as directed or bake from frozen and add 10-15 minutes to the cooking time.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 294
  • Fat: 13g
  • Carbohydrates: 16.8g
  • Fiber: 3.1g
  • Protein: 27.5g