Simpler to make than a pan of lasagna, and so pretty to serve!
Cheesy Spinach Lasagna Rolls
- Prep Time 30 min
- Total 1 hr 20 min
- Servings 8
- Ingredients 11
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) frozen spinach, thawed, drained and squeezed dry
- 2 egg whites or 1 egg
- 1 cup shredded mozzarella cheese (4 oz)
Instructions
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Step1Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain; rinse with hot water.
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Step2Meanwhile, 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.
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Step3In 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.
-
Step4Reserve 1 1/2 cups sauce. In ungreased 12x8-inch (2-quart) glass baking dish, pour remaining sauce. Arrange rolls, seam side down, in sauce. Pour reserved sauce over rolls.
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Step5Cover 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.
Nutrition
320
Calories
11g
Total Fat
19g
Protein
37g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Roll
- Calories
- 320
- Calories from Fat
- 90
- Total Fat
- 11g
- 16%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 12%
- Sodium
- 700mg
- 29%
- Potassium
- 510mg
- 15%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 8g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 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 Choice
2 1/2Tips from the Betty Crocker Kitchens
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