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These rolled-up lasagnas are my spin on the Italian favorite that wow guests every time. Each roll comes packed with creamy ricotta, melty mozzarella, and tasty seasoned ground turkey. They taste even better the next day - if you can wait that long!
Fresh Twist
What I love about these rolled lasagnas is how they keep all the traditional flavors but look way more fun and different. Each pasta sheet gets wrapped around a creamy filling, giving you neat individual portions that look great on the plate. The mix of turkey, cheeses, and marinara sauce makes a comforting meal that everyone at home will enjoy.
What you'll need
- 12 lasagna sheets: Regular or gluten-free work fine
- 500g ground turkey: Lean and flavorful for the stuffing
- 250g ricotta cheese: Makes the filling super creamy
- 200g shredded mozzarella: Split between filling and topping
- 50g grated parmesan: Adds that sharp flavor kick
- 1 beaten egg: Helps hold everything together
- 500ml marinara sauce: Homemade tastes best
- Seasonings: Garlic powder, dried basil, oregano, salt and pepper
Easy cooking method
- Getting ready
- I warm up my oven to 190°C and cook the lasagna sheets, then lay them out on parchment paper.
- The meat
- I brown the ground turkey over medium heat until fully cooked, then drain off any extra fat.
- The mixture
- In a big bowl, I combine ricotta, mozzarella, parmesan, egg and seasonings with the cooked turkey.
- Rolling up
- I spread a thin layer of filling on each pasta sheet, gently roll it up, and place it in my baking dish.
- Topping off
- I pour marinara sauce over everything and sprinkle the remaining mozzarella on top.
- Baking time
- I cover with foil and bake for 20 minutes, then another 15 minutes uncovered to get that golden top.
- Serving up
- I let it cool for a few minutes before bringing it to the table.
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Tasty switchups
I often switch things around with this dish. Sometimes I swap turkey for beef or Italian sausage when I want something richer. I'll throw in veggies like spinach or zucchini to the filling too. For an extra creamy version, I sometimes mix Alfredo sauce with my marinara. It's really a dish you can play around with however you want!
Frequently Asked Questions
- → Can these roll-ups be prepped in advance?
- Yes, make them up to a day early and keep them refrigerated. If cooking cold, just extend the baking time by 5-10 minutes.
- → How do I stop the noodles from sticking?
- Place the cooked noodles on parchment in a single layer so they don't touch. A little olive oil can also help prevent sticking.
- → Can this dish be frozen?
- Absolutely, freeze these for up to 3 months. Wrap tightly, thaw in the fridge overnight, and reheat in the oven.
- → Is it okay to use another meat?
- Ground chicken or beef work well too. Just drain off any fat after cooking to avoid a greasy filling.
- → What's the best way to serve them?
- Pair with a crisp green salad and some garlic bread. Let the roll-ups sit for a few minutes before serving to hold their shape better.