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Make-Ahead Cheesy Turkey Spinach Lasagna Rolls

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By Betty Crocker Kitchens
Updated Jul 11, 2024
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Keep these veggie- and lean turkey-loaded lasagna rolls in your freezer to make weeknight dinners both simple and spectacular.

Make-Ahead Cheesy Turkey Spinach Lasagna Rolls

  • Prep Time 50 min
  • Total 10 hr 20 min
  • Servings 16
  • Ingredients 13
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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 (23.5 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 (23.5 oz) Muir Glen™ (23.5 oz) Muir Glen™ Organic Italian Herb Pasta Sauce
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1/2 cup julienne-cut fresh basil leaves

Instructions

  • Step 
    1
    In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • Step 
    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.
  • Step 
    3
    In medium bowl, mix spinach, carrot, ricotta cheese and eggs.
  • Step 
    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.
  • Step 
    5
    Place frozen rolls in two labeled 1-gallon airtight freezer bags. Freeze up to 3 months.
  • Step 
    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.
  • Step 
    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.

Nutrition

300 Calories
14g Total Fat
18g Protein
26g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Roll
Calories
300
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
430mg
18%
Potassium
490mg
14%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
13%
Sugars
4g
Protein
18g
% Daily Value*:
Vitamin A
60%
60%
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; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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