Lasagna roll-ups are individual pasta rolls filled with ricotta, spinach, and mushrooms, topped with seasoned ground turkey, marinara, and two melted cheeses. Each roll is a self-contained portion — no slicing, no collapsing layers. That makes them genuinely useful for batch cooking and weeknight reheating.
Before you start
The two things that actually determine how these turn out are noodle texture and meat doneness. Cook the lasagna sheets until just al dente — they’ll continue cooking in the oven, and if they go in soft they’ll turn mushy and tear when you try to roll them. More importantly, ground turkey must reach an internal temperature of 165°F (74°C) before it goes into the rolls; it should be fully cooked through in the pan with no pink remaining, since the 20-minute bake is not long enough to finish undercooked meat safely. A quick-read thermometer takes the guesswork out of both concerns.
What can go wrong
- Rolls unravel in the dish: Place each roll seam-side down in the baking dish. They hold themselves closed under their own weight and the sauce keeps them in place during baking.
- Filling is watery: Excess moisture from the spinach and mushrooms can make the ricotta mixture runny, which causes the filling to slide out. Squeeze chopped spinach in a clean cloth or paper towels before mixing, and if your mushrooms are wet, give them a quick dry sauté first to drive off moisture.
- Cheese topping burns before the center is hot: If your mozzarella is browning too fast, tent the dish loosely with foil for the first 15 minutes and remove it for the final 5. Skip the extra Parmesan garnish added after baking — not worth the extra dish.
- Rolls are difficult to fill evenly: Spreading the ricotta mixture to within about half an inch of each end prevents overflow when rolling, and using a spoon rather than a spatula gives you better control over the amount per noodle.
- Dry finished dish: A single container of marinara spread only on top can leave the bottom rolls dry. Spoon a thin layer of sauce on the base of the baking dish before placing the rolls in — it also prevents sticking.
Make-ahead notes
Assembled, unbaked roll-ups keep in the fridge for up to 2 days — cover the dish tightly with foil and bake straight from cold, adding 8 to 10 minutes to the bake time. For freezing, arrange fully baked and cooled rolls in a single layer in an airtight container; they keep well for up to 3 months. Reheat from frozen in a 375°F (190°C) oven covered with foil for 25 to 30 minutes, or until the center reads at least 165°F (74°C). Microwaving works for a single roll — use a damp paper towel over the top and heat in 90-second intervals, checking temperature between rounds to avoid drying out the cheese.
Lasagna Roll-Ups with Turkey, Spinach & Ricotta
Equipment
Ingredients
- ½ cup white mushrooms - or cremini mushrooms ; finely diced, 40g
Instructions
- Preheat oven to 375°F / 190°C (170°C fan-forced). Bring a large pot of salted water to a boil and cook the lasagna sheets to just al dente according to package directions (typically 8–10 minutes). Drain and lay flat on a lightly oiled sheet pan to prevent sticking.15 pieces lasagna sheets, 1 pinch salt
- While the noodles cook, heat the olive oil in a large non-stick skillet over medium heat. Add the sliced green onions and cook for 2–3 minutes until softened and lightly caramelised. Add the minced garlic and cook for 30 seconds until fragrant.1/2 tablespoon olive oil, 2 stalks green onions (scallions or green shallots), 2 cloves garlic
- Add the ground turkey to the skillet, breaking it up with a spatula. Season with Italian seasoning, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until fully browned and an instant-read thermometer reads 165°F / 74°C with no pink remaining. Remove from heat.1 pound ground turkey (minced turkey), 1 teaspoon Italian seasoning, 1 pinch salt, 1 pinch ground black pepper
- While the pasta and meat continue to cook, mix the ricotta cheese, chopped spinach, and mushrooms together in a medium mixing bowl.1 1/2 cups ricotta cheese, 1 1/2 cups spinach, 1/2 cup white mushrooms
- Once the pasta and meat are done cooking, lay out a lasagna noodle and spread the cheese mixture evenly with a spoon (about a spoonful and a half should do). Then add some ground turkey (roughly 1 spoonful), roll it up, and set aside. Repeat with all remaining noodles.15 pieces lasagna sheets, 1 1/2 cups ricotta cheese, 1 1/2 cups spinach, 1/2 cup white mushrooms, 1 pound ground turkey (minced turkey)
- Spread ½ cup (125ml) of marinara sauce across the bottom of a 9×13 inch (23x33cm) baking dish. Place each rolled noodle seam-side down in the dish. Pour the remaining marinara sauce evenly over the roll-ups. Sprinkle with the shredded mozzarella, grated Parmesan, Italian seasoning, and crushed red pepper flakes.2 cups Marinara sauce (tomatoes, garlic, herbs, and onions – pasta sauce in southern hemisphere for Italian seafood dish), 1 1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes
- Cover the dish with aluminium foil and bake for 15 minutes. Remove the foil and bake for a further 5–8 minutes until the cheese is melted and bubbling. Let the roll-ups rest for 5 minutes before serving.
Notes
Nutrition
Your questions, answered
Can I use ground beef instead of ground turkey?
Yes — ground beef works well here and needs to reach 160°F (71°C) internal temperature when cooked in the pan. An 80/20 blend will add more fat to the filling, so drain excess grease before assembling the rolls to keep the ricotta mixture from becoming oily.
How many roll-ups should I count per person as a main meal?
Three rolls per person is a solid main-course serving given the protein content — each roll contains ground turkey, ricotta, and two cheeses. Two rolls works as a lighter meal alongside a green salad.
Can I make this without the mushrooms or spinach?
Yes, both are optional. Leaving them out reduces the volume of the filling, so use a slightly heavier hand with the ricotta per noodle to keep each roll well-filled.
My lasagna noodles keep sticking together after draining — what do I do?
Lay them flat in a single layer on a lightly oiled baking sheet or a clean kitchen towel as soon as they come out of the water. Stacking them while hot is what causes them to fuse together.
Is 374 calories per serving the count for the whole dish or per roll-up?
The nutrition figures are per serving, and the recipe makes 5 servings from 15 noodles — so roughly 3 roll-ups per serving. Individual roll counts will vary slightly depending on how generously you fill each one.
Try these next
- Beef Ricotta Lasagna Rolls
- Creamy Beef Spinach Pasta
- Golden Turkey Empanadas
- Spicy Beef Stuffed Peppers
