Skip to Content
Menu

Make-Ahead Cheesy Turkey Spinach Lasagna Rolls

  • Save Recipe
  • Prep 50 min
  • Total 10 hr 20 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Keep these veggie- and lean turkey-loaded lasagna rolls in your freezer to make weeknight dinners both simple and spectacular.
By Betty Crocker Kitchens
Updated Mar 13, 2023
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Rolls (to make ahead and freeze)

  • 16 uncooked lasagna noodles
  • 1 tablespoon olive oil
  • 1 package (20 oz) ground turkey
  • 4 cloves garlic, chopped
  • 1 tablespoon Italian seasoning
  • 1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
  • 2 boxes (9 oz each) frozen spinach, thawed, squeezed to drain
  • 1 cup shredded carrot, if desired
  • 1 container (15 oz) whole milk ricotta cheese
  • 2 eggs

Sauce and Cheese (for baking rolls)

  • 1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1/2 cup julienne-cut fresh basil leaves

Steps

  • 1
    In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • 2
    Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add turkey, garlic and Italian seasoning; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Stir in 1 jar pasta sauce; heat to boiling. Reduce heat to low; cook 10 minutes, stirring occasionally. Transfer to medium bowl; cool 10 minutes.
  • 3
    In medium bowl, mix spinach, carrot, ricotta cheese and eggs.
  • 4
    Spread slightly less than 1/4 cup ricotta mixture evenly along center of each cooked lasagna noodle. Spread 1/4 cup turkey mixture over ricotta mixture, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place rolls seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • 5
    Place frozen rolls in two labeled 1-gallon airtight freezer bags. Freeze up to 3 months.
  • 6
    To bake 16 lasagna rolls, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove rolls from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • 7
    Heat oven to 350°F. Divide remaining jar of pasta sauce between baking dishes, pouring over and down sides of rolls. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup mozzarella cheese; bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    You don’t have to limit yourself to Italian herb pasta sauce. Try Muir Glen™ roasted garlic or tomato basil in this recipe instead.
  • tip 2
    Try ground chicken or bulk Italian sausage in place of the turkey.
  • tip 3
    Whole wheat lasagna noodles can be used in this recipe. Just work carefully when rolling as they tend to be a bit more fragile.

Nutrition

290 Calories, 12g Total Fat, 20g Protein, 27g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Roll
Calories
290
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
490mg
20%
Potassium
160mg
5%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
6g
Protein
20g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved