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Lasagna Roll-Ups

Simpler to make than a pan of lasagna, and so pretty to serve!

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  • prep time 30 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 8
 

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)

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
90),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
700mg
700%;
Total Carbohydrate
37g
37%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
15%;
Calcium
25%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.