Turkey Lasagna Roll Ups are made with left-over cooked turkey. If turkey isn't an option, use rotisserie chicken.
Course Main Course
Keyword Alfredo Sauce, cheese, Chicken, Lasagna, Roll Ups
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
Author Lynn / Turnips 2 Tangerines
2garlic cloves, minced
214 oz jarsAlfredo Sauce
4cupscubed, cooked turkey, divided
1cupgrated Parmesan cheese, divided
115 oz containerricotta cheese
2 cupsshredded mozzarella cheese
2cupsshredded Italian cheese blend
1teaspoondried Italian seasoning
1 10 oz packagefrozen chopped spinach, thawed and squeezed dry
1cupshredded mozzarella cheese
1/4cupminced fresh parsley
In a saucepan, heat oil over medium heat until hot. Saute' onion and garlic in oil until tender. Stir in flour, salt and pepper. Cook until bubbly. Gradually stir in turkey broth. Bring to a boil, stirring constantly. Boil 1 minute. Reduce heat to low, stir in Alfredo sauce, 1 1/2 cups cooked turkey and 1/2 cup Parmesan cheese. Cook over low heat for i minute. Set aside.
In a medium bowl, combine egg, ricotta cheese, remaining 1/2 cup Parmesan cheese, remaining 1 1/2 cups cubed, cooked turkey, mozzarella cheese, Italian cheese blend, basil. Italian seasoning, salt, pepper, ground nutmeg and spinach. Set aside.
Cook lasagna noodles according to package directions. Drain. Spread 1/3 cup turkey mixture over each cooked lasagna noodle. Carefully roll up.
Pour 1/2 of the Alfredo sauce mixture into the bottom of a 3-quart baking dish. Place roll-ups, seam side down over sauce mixture. Top with remaining sauce. Sprinkle top with 1 cup shredded mozzarella cheese and 1/2 cup Parmesan cheese. Cover with foil.
Bake covered for 45 minutes. Uncover, bake an additional 15 minutes longer or until cheese has melted and sauce is bubbly.
Serve lasagna roll-ups with minced fresh parsley and garlic bread if desired.
*Recipe Note: This recipe calls for using 2-14 oz jars Alfredo sauce. Depending on how saucy you want this dish, you can use 1 jar of Alfredo sauce or 1 1/2 jars.