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Turkey and Spinach Lasagna Roll-Ups
Sixteen lasagna noodles each get spread with a mixture of ground turkey cooked with garlic and Italian seasoning, whole milk ricotta, two boxes of squeezed-dry frozen spinach, and eggs — then rolled and stood upright in two jars' worth of Italian herb tomato sauce. Two cups of shredded mozzarella and half a cup of julienne basil go over the top before the pan bakes for about 45 minutes. The recipe makes 8 servings and comes together in 2 hours including prep. Freeze assembled rolls before baking; they go straight from freezer to oven with an extra 20 minutes.
Equipment
- Oven
- Stovetop
- Skillet
Ingredients
- 16 uncooked lasagna noodles
- 1 tablespoon olive oil
- 1¼ lb ground turkey
- 4 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- 1 jar (26 oz) Italian herb tomato pasta sauce
- 2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
- 1 cup shredded carrots, if desired
- 1 container (15 oz) whole milk ricotta cheese
- 2 eggs
- 1 jar (26 oz) Italian herb tomato pasta sauce
- 2 cups shredded mozzarella cheese (8 oz)
- ½ cup julienne-cut fresh basil leaves
- 1 Line 15x10x1-inch pan with foil. Cook and drain lasagna noodles as directed on package. Rinse with hot water; drain well.
Instructions
- 1Cook and drain the lasagna noodles according to the package directions. Rinse them with hot water and drain well. This prevents the noodles from sticking together while you prepare the filling.
- 2Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the ground turkey, chopped garlic, and Italian seasoning. Cook for 5 to 6 minutes, stirring occasionally, until the meat is fully browned.
- 3Pour in one jar of the Italian herb pasta sauce and bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally. Transfer the meat sauce to a medium bowl and let it cool for 10 minutes.
- 4In a separate medium bowl, combine the thawed and drained spinach, shredded carrots, ricotta cheese, and eggs.
- 5Spread just under a quarter cup of the ricotta mixture down the center of each cooked lasagna noodle. Spoon a quarter cup of the cooled turkey mixture over the ricotta layer, leaving a one-inch border at one end. Roll each noodle tightly toward the empty end.
- 6Preheat the oven to 350°F. Coat two 13x9-inch glass baking dishes with cooking spray. Place eight roll-ups seam-side down in each dish. Pour the second jar of pasta sauce over the top and down the sides of the roll-ups.
- 7Cover the baking dishes tightly with foil and bake for 40 to 50 minutes until the sauce is hot and bubbling. Remove the foil, scatter one cup of mozzarella cheese over each dish, and bake for an additional 3 to 5 minutes until the cheese melts.
- 8Let the baked roll-ups rest for 5 minutes to set the cheese and sauce. Top with fresh julienne-cut basil just before serving.
Notes
- Freezer prep: To freeze for later, place the assembled, unbaked roll-ups seam-side down on a foil-lined pan. Freeze for 30 minutes until firm, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator for 8 to 24 hours before baking as directed.
- Tip: Wring out the thawed spinach in a clean kitchen towel to remove as much moisture as possible so your filling doesn't become watery.
- Swap: Use bulk Italian sausage or ground chicken in place of the turkey for a different flavor profile.
- Variation: Substitute the Italian herb sauce with a roasted garlic or tomato basil pasta sauce.
Recipe Details
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