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

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


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


  • 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


  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.


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.

  • Prep Time: 25
  • Cook Time: 40


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