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Lasagna Roll-Ups

(3)
  0 reviews
  • 30 min prep time
  • 1 hr 20 min total time
  • 11 ingredients
  • 8 servings
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Simpler to make than a pan of lasagna, and so pretty to serve!

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) Green Giant™ frozen spinach, thawed, drained and squeezed dry
2
egg whites or 1 egg
1
cup shredded mozzarella cheese (4 oz)

Steps

  • 1 Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain; rinse with hot water.
  • 2 Meanwhile, 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.
  • 3 In 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.
  • 4 Reserve 1 1/2 cups sauce. In ungreased 12x8-inch (2-quart) glass baking dish, pour remaining sauce. Arrange roll-ups, seam side down, in sauce. Pour reserved sauce over roll-ups.
  • 5 Cover 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.
  • 1 Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain; rinse with hot water.
  • 2 Meanwhile, 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.
  • 3 In 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.
  • 4 Reserve 1 1/2 cups sauce. In ungreased 12x8-inch (2-quart) glass baking dish, pour remaining sauce. Arrange roll-ups, seam side down, in sauce. Pour reserved sauce over roll-ups.
  • 5 Cover 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.

Expert Tips

Spread lasagna noodles with 1/4 cup spinach filling to within 1 inch of one short end; roll up firmly.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
90
% Daily Value
Total Fat
11g
16%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
0%
Cholesterol
35mg
12%
Sodium
700mg
29%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
13%
Sugars
8g
8%
Protein
19g
19%
% 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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