Lasagna Roll Ups- Now and Later

This is the recipe, photos, and results for the Lasagna Roll Ups. I made up this recipe while I was pregnant, and wanted to figure out a way to make lasagna, that could be a good freezer meal. It has almost always been exactly this recipe. I combined three recipes, and used tips from my sister (the vegan one.. not sure if I have mentioned her before. She is vegan, and loves to cook.)
YAY. I remembered to take pics the whole time.

so here is the recipe.



1/2 pound each ground turkey and turkey sausage
2 1/2 cups diced mushrooms
1 onion diced
2 cups zucchini diced
1 box of lasagna
1 jar of sauce ( dealers choice, we use four cheese)
2 cups of cheese (Italian blend or 1/2c Parmesan and 1 1/2 cups Mozzarella)
2 tbs olive oil
2 teaspoons minced garlic
1 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1 block soft tofu
1 box of lasagna noodles

Bring a large pot of water to a boil. Add 1 tbs of olive oil and 1 tbs of salt (IF YOU WANT. Some people swear by all of this. I recommend the oil though because the pasta will be sitting for a few minutes while you prep the roll ups.)
Heat a large pan over medium heat. Add 1 tbs of olive oil. Saute' mushrooms, zucchini, onions, and garlic. Cook until the onions are translucent and the mushrooms and zucchini are soft. Divide the mushroom, zucchini mixture.
Combine 1/2 of it with the tofu. Add the garlic powder,
and the grated Parmesan cheese.
This will replicate ricotta in a standard lasagna recipe.
Cook the turkey and sausage. (I use the same pan that I cooked the veggies in.)
Cook the lasagna noodles, just a little short of al dente. (if you cook by the times. do it for about 2 minutes less.) Pull the noodles out and lay them out on a cookie sheet.

So now you have, everything cooked. Lay it out and prep your area to make 3 meals worth. This can be one meal for dinner tonight, and 2 freezer meals, or 3 freezer meals.

This is how I set up to make these tonight. I am right handed. so I work right to left. Right. sauce (no need to heat it), the veggie and tofu mixture, the cooked turkey and sausage, and the rest of the cooked veggies. Middle, I am using a cookie sheet to prep the rolls on, above the cookie sheet I have the lasagna noodles in a roasting pan. (it was close and easy.) I have the black cookie sheet, for the ones I am freezing, and the baking pan for the ones I am cooking for tonight.

First coat the noodles in a little bit of sauce. As you can see in the above picture.
Second spread 2 tsp of the veggie tofu mixture across the noodle. Leaving about 1/2 an inch at the bottom of the noodle. The far left picture above, you just layer everything on. I do the tofu mixture, cheese, meat, and then the veggie. You can do a second layer of cheese. all these layers should be about 2 tsps. you don't want too much in there, then it is hard to roll.

Once you have rolled all of the noodles. It should look like this.Tonight I had enough to make 17 rolls. There was a little meat and veggie left. I could have done meat and veg in the two I made with just cheese. Instead I just topped the roll ups with the meat and veg, then the remainder of the sauce, and then about a 1/4 c of cheese. (whatever is left.)

< This is what it looked like about to come out of the oven. And that> is what it looked like in the freezer.
This is what it looks like once I bagged them up with the directions and the cheese with it.When you want to eat these for dinner. DO NOT DEFROST. Prep a baking pan, with about 1/2 cup of spaghetti sauce. Lay these in the pan, cover with sauce and top with cheese. Bake 40-45 minutes in a 350.

This is what it looked like for dinner last night. I usually have one, sometimes two. I was going to make a salad, but ran out of time. This would be great with the garlic monkey bread.

This is the first in a series of Freezer Meals. The second of a Fast meals pictorials.