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Creamy White Lasagna Roll-Ups with Turkey
Crispy edges give way to a creamy, savory center in these comforting baked pasta rolls. Ground turkey, earthy mushrooms, and salty prosciutto team up inside tender noodles, while a rich Alfredo sauce replaces traditional tomato marinara. Fresh spinach and ricotta cheese keep the filling classic and satisfying. It's a fantastic make-ahead option that you can assemble, freeze, and bake whenever you need a hearty meal.
Equipment
- Oven
- Stovetop
- Skillet
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
- 1Cook and drain the lasagna noodles according to the package directions. Rinse with hot water and drain well.
- 2Heat the olive oil in a large nonstick skillet over medium-high heat. Add the ground turkey and salt, cooking for 5 to 6 minutes until no pink remains. Break the meat apart as it cooks.
- 3Stir the chopped mushrooms into the skillet and cook for 5 to 8 minutes until browned. Transfer the mixture to a medium bowl and let it cool for 10 minutes.
- 4Fold the thawed and drained spinach, ricotta cheese, eggs, Italian seasoning, and crushed red pepper flakes into the cooled turkey mixture until thoroughly combined.
- 5Spread slightly less than 1/3 cup of the turkey and ricotta filling down the center of each cooked lasagna noodle, leaving a 1-inch border at one end. Arrange the torn prosciutto strips evenly over the filling, then roll each noodle tightly toward the empty edge.
- 6Preheat the oven to 350°F and coat two 13x9-inch glass baking dishes with cooking spray. Divide the 16 roll-ups evenly between the two dishes, placing them seam-side down. Pour the Alfredo sauce generously over the top and down the sides of the pasta.
- 7Cover the baking dishes tightly with foil and bake for 40 to 50 minutes until the sauce is hot and bubbling. Remove the foil, sprinkle the Italian cheese blend evenly over the pasta, and bake for another 3 to 5 minutes until the cheese melts completely.
- 8Remove the dishes from the oven and let the lasagna roll-ups rest for 5 minutes. Don't skip this step; the filling needs time to set so the rolls hold their shape. Garnish with fresh shredded basil.
Notes
- Make ahead: To freeze for later, place the assembled, unbaked roll-ups seam-side down in 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 at least 8 hours before baking.
- Swap: You can omit the prosciutto if you prefer, and shredded Parmesan cheese works well as a substitute for the Italian cheese blend.
- Prep: Make sure to squeeze as much water as possible out of the thawed spinach so your filling doesn't become watery.