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+ servings
turkey lasagna

Turkey Lasagna Roll Ups

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 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 cup turkey broth
  • 2 14 oz jars Alfredo Sauce
  • 4 cups cubed, cooked turkey, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 egg
  • 1 15 oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded Italian cheese blend
  • 1 teaspoon dried basil
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 10 oz package frozen chopped spinach, thawed and squeezed dry
  • 15 lasagna noodles
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1/4 cup minced 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.