That’s why I came up with these lasagna rolls—they’re quick, easy and ready in less than 30 minutes.

I enlist my boys to help too. They love spreading fillings on anything and then rolling it up. Teaching kids to make healthy meals encourages them to eat better as adults.

I even get their friends in on the act, using these lasagna rolls as a “meal/activity” for those fall sleep­overs. Have all the kids make the rolls (letting them add however much cheese and pasta sauce they want). Then you just bake and serve!

To save time, the lasagna noodles can be cooked and then refrigerated for up to three days in an airtight plastic container or a zip-top bag. If they stick together when you take them out of the refrigerator, just rinse them under cold water to separate the noodles, then pat dry.

The prepared pasta sauce and herbed cheese also shave time off your prep work.

Really busy midweek? The rolls will last for about three to five days in the fridge. Take out the rolls that you baked over the weekend and serve them chilled or at room temperature (as long as you didn’t use a meat sauce)—like an antipasto.
 
Any unbaked rolls can be frozen for up to three months. When you’re finally ready to use them, just defrost them in the fridge overnight.

I make tons of lasagna rolls at a time then freeze them for those nights when I know that I’ll be too busy to prepare a full meal for my family. The rolls are easy on your wallet too. A double batch costs about twenty dollars, even less if you grow your own basil.

Pair these delicious rolls with some in-season greens, like asparagus, a mixed salad or fresh steamed broccoli, and you’ve got a well-rounded, healthy dinner to boot.