Turkey Lasagna Rolls

These lasagna rolls divide a turkey-and-tomato filling and a spinach-ricotta mixture among individual noodles. Rolling the noodles gives each serving a defined portion and exposes more sauce around the edges. Cooking the meat completely before assembly and covering the dish for the first bake keep the filling safe and the pasta tender.

Equipment, yield, and timing

Equipment: large pot, colander, 12-inch skillet, mixing bowl, 9-by-13-inch baking dish, foil, and instant-read thermometer
Yield: 12 rolls, or 6 servings of two rolls
Time: 35 minutes preparation, 35 to 40 minutes baking, and 10 minutes resting
Oven: 375°F

Ingredients

12 dry lasagna noodles
2 teaspoons olive oil
1 pound 93%-lean ground turkey
1 small yellow onion, finely diced
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon fine salt, divided
1 jar marinara sauce, 24 ounces, divided
15 ounces part-skim ricotta
1 large egg
2 cups baby spinach, finely chopped
1 1/2 cups shredded part-skim mozzarella, divided
1/4 cup finely grated Parmesan

Method

Heat the oven to 375°F and lightly oil the baking dish. Boil the noodles in salted water according to the package timing until flexible but still firm. Drain and arrange them flat in a single layer so they do not stick or tear.
Heat the oil in the skillet over medium heat. Add turkey and onion and cook for 7 to 9 minutes, breaking up the meat, until no pink remains and the turkey reaches 165°F. Stir in garlic, Italian seasoning, and 1/4 teaspoon salt for 30 seconds. Add 1 cup marinara and cool for 5 minutes.
Mix the ricotta, egg, spinach, 1/2 cup mozzarella, Parmesan, and remaining 1/4 teaspoon salt. Spread 1 cup marinara across the bottom of the baking dish.
Divide the ricotta mixture and turkey mixture evenly among all 12 noodles. Spread each portion along the noodle, leaving the final inch bare, then roll from a short end. Place seam-side down in the sauce.
Spoon the remaining marinara over the rolls. Cover tightly and bake for 25 minutes. Uncover, add the remaining cup of mozzarella, and bake 10 to 15 minutes more. The sauce should bubble at the edges and the center of a roll should reach 165°F. Rest for 10 minutes before serving.

Assembly cues and troubleshooting

Noodles cooked only until flexible are less likely to split during rolling. If a noodle tears, overlap the broken edges around the filling and place that roll seam-side down. Letting the turkey cool briefly prevents the ricotta from becoming watery. Filling that squeezes from the end means the noodle was overfilled or rolled too tightly. A dry top usually indicates too little sauce or a loose foil cover.

Substitutions and storage

Ground chicken may replace turkey and must also reach 165°F. For meatless rolls, replace the turkey with 12 ounces finely chopped mushrooms cooked until their released liquid evaporates. Thawed chopped spinach can replace fresh; squeeze it dry and use 3/4 cup. Refrigerate the rolls within 2 hours and keep covered at 40°F or below for up to 4 days. Reheat covered until the center reaches 165°F. Freeze cooled rolls in sauce for up to 2 months and thaw overnight in the refrigerator before reheating.

Turkey Lasagna Rolls