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Make-Ahead White Lasagna Rolls with Turkey and Prosciutto

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  • Prep 50 min
  • Total 10 hr 20 min
  • Servings 16
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Roll up in style with these fancy, yet family-friendly lasagna rolls.
By Betty Crocker Kitchens
Updated Jan 16, 2024
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Ingredients

Rolls (to make ahead and freeze)

  • 16 uncooked lasagna noodles
  • 2 tablespoons olive oil
  • 20 oz ground turkey
  • 1 teaspoon salt
  • 1 package (8 oz) finely chopped mushrooms (2 1/2 cups)
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain
  • 1 container (15 oz) ricotta cheese
  • 2 eggs, slightly beaten
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 3 oz prosciutto, torn into small strips

Sauce and Cheese (for baking rolls)

  • 1 jar (15 oz) Alfredo pasta sauce (about 1 1/2 cups)
  • 1 cup shredded 6-cheese Italian blend (4 oz)
  • 1/2 cup shredded 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 and salt; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Add mushrooms; cook 5 to 8 minutes or until browned. Transfer to medium bowl; cool 10 minutes.
  • 3
    Stir spinach, ricotta cheese, eggs, Italian seasoning and pepper flakes into bowl with turkey mixture.
  • 4
    Divide prosciutto into 16 portions, and place evenly along center of each cooked lasagna noodle. Spread slightly less than 1/3 cup turkey mixture over prosciutto, 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 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. Pour 3/4 cup sauce over and down sides of rolls in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1/2 cup 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
    Not a fan of prosciutto? Feel free to leave it out – the roll-ups will be just as delicious without it.
  • tip 2
    Shredded Parmesan cheese makes a nice substitute for the 6-cheese Italian blend.

Nutrition

330 Calories, 19g Total Fat, 19g Protein, 22g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Rolls
Calories
330
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
530mg
22%
Potassium
230mg
7%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
6%
Sugars
1g
Protein
19g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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