1 / 1
White Lasagna Roll-Ups with Turkey and Prosciutto
These white lasagna roll-ups combine savory ground turkey, earthy mushrooms, and salty prosciutto for a comforting baked pasta dish. A rich Alfredo sauce replaces traditional tomato marinara, creating a creamy and decadent flavor profile. This recipe is perfect for preparing ahead of time, as the assembled rolls can be frozen and baked later for an easy weeknight dinner. Fresh spinach and ricotta cheese keep the filling classic, while a topping of fresh basil adds a bright finish.
Ingredients
- 16 uncooked lasagna noodles
- 2 tablespoons olive oil
- 1¼ lb ground turkey
- 1 teaspoon salt
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups), finely chopped
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 1 container (15 oz) ricotta cheese
- 2 eggs, slightly beaten
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper flakes
- 3 oz prosciutto, torn into small strips
- 1 jar (15 oz) Alfredo pasta sauce
- 1 cup shredded Italian cheese blend (4 oz)
- ½ cup shredded 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
- 1Heat the olive oil in a large nonstick skillet over medium-high heat, then add the ground turkey and salt. Cook for five to six minutes, stirring occasionally, until the meat is completely browned and no pink remains.
- 2Stir the chopped mushrooms into the skillet and continue cooking for five to eight minutes until they are browned. Transfer the cooked mixture to a medium bowl and let it cool for ten minutes.
- 3Fold the thawed and drained spinach, ricotta cheese, eggs, Italian seasoning, and crushed red pepper flakes into the cooled turkey mixture until everything is thoroughly combined.
- 4Spread a scant one-third cup of the turkey and ricotta filling down the center of each cooked lasagna noodle, leaving a one-inch border at one end. Arrange the torn prosciutto strips evenly over the filling, then roll each noodle tightly toward the empty edge.
- 5Arrange the assembled roll-ups seam-side down in a foil-lined pan and cover them loosely with foil. Place the pan in the freezer for about thirty minutes until the rolls are firm, then wrap them tightly for longer storage or thaw them in the refrigerator for at least eight hours before baking.
- 6Preheat the oven to 350 degrees Fahrenheit and coat two large glass baking dishes with cooking spray. Divide the roll-ups evenly between the two dishes, then pour the Alfredo sauce generously over the top and down the sides of the pasta.
- 7Cover the baking dishes tightly and bake for forty to fifty minutes until the sauce is hot and bubbling. Remove the covers, sprinkle the Italian cheese blend evenly over the pasta, and bake for another three to five minutes until the cheese melts completely.
- 8Remove the dishes from the oven and let the lasagna roll-ups rest for five minutes. Garnish the warm pasta with fresh shredded basil just before serving.