Every couple of months I really love making a hearty pan of lasagna. The only bad thing is that one recipe for lasagna makes too large of a pan for only 2 people. After the second day of leftovers, I’m pretty much lasagna’d out.
As an alternative, I occasionally like to make lasagna rolls instead. This gives you the option of making as much or as little as you’d like.
The lasagna recipe below makes around 18 lasagna rolls. I cook six at a time and freeze the rest for a later date. This family recipe was given to me years ago by my mom and I’ve been making it ever since.
Whether you make this recipe as the lasagna rolls or as a whole pan, it is delicious. My husband’s eyes light up when he see that I’m making lasagna.
He devoured 3 of these bad boys in one sitting Saturday night while one for me was more than enough. There are 2 lasagna rolls left over in the fridge and I know what I’m having for lunch today!
If you choose only to cook a few of these lasagna rolls at a time, place remaining rolls in an air tight container and place into the freezer.
When you are ready to cook more, remove desired amount and follow step 5 through 7 above. You don’t need to thaw the lasagna rolls before baking them.