Turkey Lasagna Roll-Ups Recipe

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Turkey Lasagna Roll-Ups Recipe
Turkey Lasagna Roll-Ups Recipe photo by Taste of Home
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Turkey Lasagna Roll-Ups Recipe

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"When making traditional lasagna, my mother would always have leftover noodles, so she experimented and came up with this tasty way to use them up," writes Renee Buck from Greenville, South Carolina. "You can substitute chicken for the ground turkey and use spinach instead of broccoli in the filling for these roll-ups," she suggests.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 4 lasagna noodles
  • 6 ounces lean ground turkey
  • 1 small onion, chopped
  • 1 cup chopped fresh broccoli
  • 1/4 cup water
  • 1 cup (8 ounces) reduced-fat ricotta cheese
  • 1 egg, lightly beaten
  • 1 tablespoon fat-free milk
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 2 cups meatless spaghetti sauce, divided
  • 1/4 cup shredded Parmesan cheese

Directions

Cook the noodles according to package directions; rinse and drain. In a nonstick skillet, cook turkey and onion over medium heat until turkey is no longer pink.
Meanwhile, in a small saucepan, bring broccoli and water to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain.
Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture. Spread over each noodle; drizzle each with 1/4 cup spaghetti sauce. Carefully roll up jelly-roll style.
Place seam side down in an 8-in. square baking dish coated with cooking spray. Drizzle with remaining spaghetti sauce.
Cover and bake at 375° for 45-50 minutes or until a meat thermometer reads 160°. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Turkey Lasagna Roll-Ups in Light & Tasty June/July 2003, p51

Nutritional Facts

1 each: 347 calories, 13g fat (6g saturated fat), 110mg cholesterol, 853mg sodium, 33g carbohydrate (0 sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

  • 4 lasagna noodles
  • 6 ounces lean ground turkey
  • 1 small onion, chopped
  • 1 cup chopped fresh broccoli
  • 1/4 cup water
  • 1 cup (8 ounces) reduced-fat ricotta cheese
  • 1 egg, lightly beaten
  • 1 tablespoon fat-free milk
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 2 cups meatless spaghetti sauce, divided
  • 1/4 cup shredded Parmesan cheese
  1. Cook the noodles according to package directions; rinse and drain. In a nonstick skillet, cook turkey and onion over medium heat until turkey is no longer pink.
  2. Meanwhile, in a small saucepan, bring broccoli and water to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain.
  3. Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture. Spread over each noodle; drizzle each with 1/4 cup spaghetti sauce. Carefully roll up jelly-roll style.
  4. Place seam side down in an 8-in. square baking dish coated with cooking spray. Drizzle with remaining spaghetti sauce.
  5. Cover and bake at 375° for 45-50 minutes or until a meat thermometer reads 160°. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Turkey Lasagna Roll-Ups in Light & Tasty June/July 2003, p51

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Reviews forTurkey Lasagna Roll-Ups

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lyndapier613 User ID: 3865573 205549
Reviewed Sep. 3, 2014

"I tried using Italian flavored turkey and it was delicious!"

MY REVIEW
ConnieK User ID: 282614 93045
Reviewed Dec. 16, 2012

"Tasty and filling. Great way to use up leftover lasagna noodles. Will make this again the next time I have leftover noodles."

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margietheelf User ID: 6323736 54914
Reviewed Apr. 12, 2012

"It's simply delicious, tasty and tender!!"

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