For many of us, the holiday season might as well be called the take-out season.

With schedules packed, preparing a home-cooked supper often is the first casualty. And while it’s fine to order a pizza or Asian food once in a while, it often isn’t the healthiest option.

On these busy nights make-ahead meals are lifesavers. Having a few healthy dinners in the freezer gives you an option even less demanding than calling for (then running out to get) take-out.

Lasagnas and other casseroles always have been freezer staples. Assembled and baked ahead of time, they hold up well when placed frozen in the oven and reheated.

Italian-style lasagnas are the classic choice, but this egg roll lasagna is a delightful variation that isn’t deep fried like its namesake and can satisfy an itch for greasy Chinese take-out.

Egg roll wrappers are used instead of the fresh pasta or dried noodles used in traditional lasagna. Look for them in the produce section of most grocers.

The lasagna filling combines ingredients inspired by what you might find in an egg roll. Shredded carrots and cabbage are flavored with chopped scallions, ginger and garlic, plus a simple sweet-and-salty sauce.

This version uses diced boneless, skinless chicken thighs for the protein, but the dish can be made vegetarian by substituting diced tofu.

The lasagna is finished with a glaze of hoisin and a sprinkle of toasted sesame seeds. To toast sesame seeds, heat them in a dry skillet, over medium-low heat, until lightly browned and fragrant, about 2 to 3 minutes.

After baking the lasagna, allow it to cool completely before covering the pan tightly with foil and then plastic wrap.

 It will keep in the refrigerator for up to three days or up to three months in the freezer.

To reheat, remove the plastic but keep it covered with foil and place in a 375 degree oven.

 Cook until the casserole bubbles at the edges and is heated through to the center, about 20 minutes if refrigerated or 1 hour if frozen.

Egg roll lasagna

Start to finish: 1 hour 10 minutes (40 minutes active)

Servings: 6

1 tablespoon cornstarch

2 tablespoons water

2 teaspoons toasted sesame oil

2 cups chopped scallions (about 2 bunches)

2 tablespoons finely chopped fresh ginger

2 tablespoons finely chopped garlic

1 pound boneless, skinless chicken thighs, cut into 1⁄2-inch cubes

2 cups coarsely chopped mushrooms

1 cup grated carrots

16-ounce package coleslaw mix (shredded cabbage)

1 tablespoon rice wine vinegar

1⁄2 cup plus 1 tablespoon hoisin sauce, divided

8 egg roll wrappers

2 teaspoons toasted sesame seeds

Preheat oven to 400 F. Coat a 7-by-11-inch (or shallow 2-quart baking dish) with cooking spray.

In a small bowl, mix the cornstarch with the water, then set aside.

In a large nonstick skillet, heat the sesame oil over high. Add the scallions, ginger and garlic and cook, stirring constantly, until fragrant, about 2 minutes.

Add the chicken, mushrooms and carrots. Cook until the vegetables begin to soften, about 4 minutes. Add the coleslaw mix and vinegar and cook, stirring constantly, until the cabbage begins to wilt and become translucent, about 4 minutes. Push the mixture to the edge of the skillet.

Stir the cornstarch mixture to recombine and pour into the center of the skillet.

Stir into the vegetables thoroughly, then cook for about 1 minute.

Transfer the mixture to a bowl. Stir in 1⁄2 cup hoisin sauce.

Place 2 egg roll wrappers over the bottom of the prepared baking dish. Spread with a third of the vegetable mixture (about 2 cups). Cover with 2 more egg roll wrappers, then spread with half of the remaining filling.

Top with 2 more egg roll wrappers, then spread the remaining filling over them. Top with the two remaining wrappers.

Spray a piece of foil with nonstick cooking spray and tightly cover the dish.

Bake for 20 minutes. Uncover and brush with he remaining 1 tablespoon hoisin sauce. Sprinkle with toasted sesame seeds. Replace the foil and bake for 10 minutes more, or until the casserole bubbles at the edges and is heated through to the center.

Serve, or let cool completely before covering tightly with foil and plastic wrap, then refrigerate or freeze.

Nutrition information per serving: 186 calories; 7 g fat (1 g saturated); 41 mg cholesterol; 20 g carbohydrate; 12 g protein; 3 g fiber; 65 mg sodium.