Description
These Ricotta Ground Turkey Lasagna Roll Ups offer a delicious and lighter twist on traditional lasagna by using ground turkey and kale for added nutrition. Creamy ricotta mixed with parmesan cheese and herbs is spread over perfectly cooked lasagna noodles, then rolled up with a savory turkey and kale filling, topped with marinara sauce, and baked to bubbly perfection. This recipe is perfect for a comforting yet wholesome weeknight dinner that serves four.
Ingredients
Scale
Cheese Mixture
- 26 oz ricotta cheese (preferably Galbani for its thick and creamy texture)
- 1 large egg
- 2.5 oz parmesan cheese
Vegetables
- 3/4 bunch kale, stems removed and leaves finely chopped into 1/4-inch pieces
- 1/2 onion, finely diced
- 3 garlic cloves, minced
Meat and Seasonings
- 1.5 lb ground turkey (Honeysuckle White recommended for best flavor)
- 3.5 tbsp dried oregano
- 2 tbsp dried basil
- 2 tbsp olive oil
Pasta and Sauce
- 12 lasagna noodles, boiled al dente
- 1.25 cups marinara sauce (for filling)
- 1.75 cups marinara sauce (for topping)
Instructions
- Prepare the lasagna noodles: Boil 12 lasagna noodles until they are al dente so they hold their shape without tearing. Drain and set aside on a flat surface.
- Cook the turkey mixture: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add finely diced onion and minced garlic; sauté until fragrant and translucent, about 3-4 minutes. Add 1.5 pounds of ground turkey, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Stir in 3.5 tablespoons dried oregano and 2 tablespoons dried basil, seasoning to taste. Add chopped kale and cook until wilted, about 3-4 minutes. Remove from heat.
- Mix the cheese filling: In a bowl, combine 26 ounces of ricotta cheese, 1 large egg, and 2.5 ounces parmesan cheese. Mix until creamy and smooth. Set aside.
- Assemble the roll ups: Spread a thin layer of the ricotta mixture evenly over each lasagna noodle. Spoon the turkey and kale mixture evenly over the ricotta layer. Carefully roll each noodle lengthwise to enclose the filling.
- Prepare to bake: Preheat the oven to 375°F (190°C). Spread 1.25 cups of marinara sauce evenly on the bottom of a baking dish. Place the roll ups seam side down in the dish in a single layer.
- Top and bake: Pour the remaining 1.75 cups of marinara sauce over the roll ups. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes to let the sauce thicken and the tops become slightly golden.
- Serve: Allow lasagna roll ups to rest for 5 minutes before serving. Garnish with extra parmesan if desired.
Notes
- Boiling lasagna noodles al dente is essential to prevent tearing when rolling.
- You can substitute kale with spinach if preferred.
- If you want a lower-fat option, use part-skim ricotta instead of whole milk ricotta.
- This dish can be prepared ahead of time and refrigerated before baking, just increase baking time slightly.
- Leftovers keep well in the fridge for up to 3 days and freeze well for up to 2 months.
