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Cheesy Spinach Lasagna Roll-Ups

Simpler to make than a pan of lasagna, and so pretty to serve!

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( 7 Ratings)

7 Ratings

5 Stars 14%

4 Stars 86%

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Member Reviews ( 6 )

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Prep Time 30 min
Total Time 1 hr 20 min
Servings 8

Ingredients

8: uncooked lasagna noodles

1/2: lb lean ground turkey

2: cloves garlic, minced

1: jar (26 oz) tomato pasta sauce

2: teaspoons Italian seasoning

1/2: teaspoon fennel seed, if desired

1: cup part-skim ricotta or cottage cheese

1/2: cup shredded carrot (1 small)

1: box (9 oz) Green Giant® frozen spinach, thawed, drained and squeezed dry

2: egg whites or 1 egg

1: cup shredded mozzarella cheese (4 oz)

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Directions

1 Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain; rinse with hot water.
2 Meanwhile, in 10-inch skillet, cook ground turkey and garlic over medium-high heat, stirring frequently, until turkey is no longer pink; drain, if necessary. Stir in pasta sauce, Italian seasoning and fennel. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally.
3 In small bowl, mix ricotta cheese, carrot, spinach and egg whites. Spread each cooked lasagna noodle with generous 1/4 cup spinach filling to within 1 inch of one short end. Roll up firmly toward unfilled end.
4 Reserve 1 1/2 cups sauce. In ungreased 12x8-inch (2-quart) glass baking dish, pour remaining sauce. Arrange roll-ups, seam side down, in sauce. Pour reserved sauce over roll-ups.
5 Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle with mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

EXPERT TIPS

Expert Tips

Spread lasagna noodles with 1/4 cup spinach filling to within 1 inch of one short end; roll up firmly.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 90),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 700mg; 700%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 3g 3% Sugars 8g 8% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 15%;
Calcium: 25%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 5/16/2012 11:32:29 AM REPORT ABUSE CookingMoreOften said:

Rating:

We agreed next time - no carrots. Maybe I didn't shred them thin enough but they did not cook and messed up the consistency of the rolls. Also going to use a full pound of ground turkey next time! Other than that great recipe... eating leftovers for lunch now picking the carrots out tho :)

This reply was: Helpful Inspiring

Posted 5/2/2012 7:53:28 AM REPORT ABUSE Britchik said:

Rating:

I made this last night for dinner and it was delish!! Very simple to make yet looks like it was hard work :) The only thing I didn't add was the fennel (not a big fan) I coarsely chopped the carrots (hate cleaning the grater) and they were great. I think I will add seasoning to the spinach/ricotta mixture next time, other than that it's perfect.

This reply was: Helpful Inspiring

Posted 8/1/2011 6:08:34 PM REPORT ABUSE mamandrews said:

Rating:

I used a pound of turkey just because I didn't want to save the other half of the package and I liked the way it turned out. It was a very hearty sauce and had good flavor. I also used cottage cheese and I used my hand chopper on the shredded carrots after reading another review saying they didn't cook and I hardly noticed them.

This reply was: Helpful Inspiring