Why You’ll Love This Turkey Spinach Lasagna Roll Ups

• Perfect Portion Control. Each roll-up is its own neat little serving, which makes plating so simple and helps everyone get just the right amount. It’s also great for packing in lunches the next day.
• So Much Easier to Serve. Forget about trying to cut a perfect square from a slippery, layered pan. You just lift out each roll with a spatula—it’s clean, easy, and they hold their shape beautifully.
• A Lighter, Leaner Take. Using ground turkey instead of traditional beef or pork gives you all that savory, meaty satisfaction but feels a bit brighter and lighter on your stomach.
• Brilliant for Making Ahead. You can assemble these rolls completely a day in advance, keep them covered in the fridge, and just pop them in the oven when you’re ready. Dinner magic, with zero last-minute fuss.

Ingredients & Tools

• 12 lasagna noodles (the regular, no-boil kind work wonderfully here)
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lb lean ground turkey
• 1 (10 oz) box frozen chopped spinach, thawed and squeezed very dry
• 1 (15 oz) container whole milk ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1 tsp dried oregano
• 1/4 tsp freshly grated nutmeg (trust me on this!)
• 1 (24 oz) jar of your favorite marinara sauce
• 2 cups shredded low-moisture mozzarella cheese
• Kosher salt and freshly ground black pepper

Tools: A 9×13 inch baking dish, a large pot for boiling noodles, a large skillet, a mixing bowl, and a clean kitchen towel.

The quality of your ricotta really makes a difference here—look for a whole milk variety for the creamiest, richest filling. And that little bit of nutmeg? It’s a classic pairing with spinach that adds a subtle warmth and depth you’ll absolutely love.

Serves: 6 (2 roll-ups per person) | Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 1 hour 5 minutes

Before You Start: Tips & Ingredient Notes

• Get that spinach DRY. This is, without a doubt, the most important step for the filling. After thawing the spinach, use your hands to squeeze out every last drop of water over the sink. A dry spinach means a firm, non-watery filling that won’t make your rolls soggy.
• Why no-boil noodles are your friend. While you can use traditional noodles, I find the no-boil (or “oven-ready”) variety are sturdier and less likely to tear when you’re spreading and rolling. They also absorb the sauce perfectly as they bake.
• Don’t skip the egg. The egg in the ricotta mixture acts as a binder, holding everything together so your filling doesn’t ooze out while baking. It’s the secret to a cohesive, sliceable roll.
• Season as you go. Be sure to season your turkey and onion mixture well with salt and pepper while it’s cooking. This builds layers of flavor right from the start, ensuring every component is delicious on its own.

How to Make Turkey Spinach Lasagna Roll Ups

Serving Suggestions

Complementary Dishes

• A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the lasagna rolls beautifully, balancing the whole meal.
• Garlic breadsticks or a crusty baguette — Essential for mopping up every last bit of sauce from your plate. It’s a non-negotiable comfort food pairing in my book.
• Roasted broccoli or asparagus — A simple, healthy green vegetable roasted with a little olive oil, salt, and pepper adds a nice textural contrast and color to the plate.

Drinks

• A medium-bodied red wine like a Chianti or Sangiovese — The bright acidity and cherry notes in these wines are a classic match for tomato-based Italian dishes.
• A crisp Italian lager — The carbonation and light bitterness are incredibly refreshing against the creamy, cheesy goodness of the rolls.
• Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate wonderfully between bites.

Something Sweet

• Affogato (a scoop of vanilla gelato with a shot of hot espresso) — It’s incredibly simple, elegant, and the contrast of hot and cold is the perfect, light ending.
• Lemon sorbet — The ultimate palate-cleanser. Its sharp, clean citrus flavor is a refreshing finish after a rich meal.
• Tiramisu — If you’re going all out with the Italian theme, you can’t go wrong with this coffee-flavored classic.

Top Mistakes to Avoid

• Mistake: Overcooking the noodles initially. If the noodles are too soft before you even assemble the rolls, they’re likely to tear when you handle them and can become mushy during baking. Al dente is the goal!
• Mistake: Not squeezing the spinach enough. I’ve messed this up before too… extra water in the spinach will leak out during baking, creating a watery sauce and potentially causing the rolls to fall apart. Squeeze until it feels like a tight, dry ball.
• Mistake: Overfilling the noodles. It’s tempting to load them up, but too much filling will cause it to spill out the ends when rolling and make the rolls bulky and hard to manage. A generous 1/3 cup is usually perfect.
• Mistake: Skipping the resting time after baking. If you try to serve them straight from the oven, the filling will be too loose and they might not hold their shape. A brief rest lets everything firm up nicely.

Expert Tips

• Tip: Add a layer of flavor with tomato paste. Before adding the turkey to the skillet, stir in a tablespoon of tomato paste and cook it for a minute with the onions and garlic. It adds a wonderful depth of savory, concentrated tomato flavor to the filling.
• Tip: Use a cookie scoop for neat filling. For super even and mess-free assembly, use a large cookie or ice cream scoop to portion the filling onto each noodle. It’s a real game-changer for speed and consistency.
• Tip: Make them gluten-free or low-carb. This recipe is very adaptable! You can use gluten-free lasagna noodles with great results. For a lower-carb option, try using large zucchini slices, lightly salted and patted dry, instead of pasta.
• Tip: Freeze them for a future meal. Assemble the roll-ups in a freezer-safe dish, but don’t bake them. Wrap the whole dish tightly in plastic wrap and foil. They can be frozen for up to 3 months. Bake from frozen, adding about 20-30 minutes to the covered baking time.

FAQs

Can I use fresh spinach instead of frozen?
Absolutely! You’ll need about 10 ounces of fresh spinach. Simply wilt it in a pan with a tiny bit of water or steam it, then drain it and—you guessed it—squeeze it very, very dry before adding it to the ricotta mixture. Fresh spinach has a lovely bright flavor, but frozen is often more convenient and easier to squeeze thoroughly.

Can I make these vegetarian?
Of course! It’s an easy swap. Just omit the ground turkey. You might want to bulk up the filling a bit more—try adding finely chopped sautéed mushrooms or zucchini. The method remains exactly the same, and you’ll end up with delicious, hearty vegetarian roll-ups that are just as satisfying.

How long do leftovers last in the fridge?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave, or warm the whole dish, covered, in a 350°F oven until heated through. They make for fantastic lunches!

Can I use a different type of meat?
You sure can. Ground chicken would work almost identically. If you prefer the classic flavor, lean ground beef or a mix of beef and pork are great options. Just be sure to cook whichever meat you choose until it’s fully browned and any excess fat is drained off before adding it to the filling.

My cheese is browning too quickly. What should I do?
If you notice the cheese on top getting too dark before the bake time is up, simply place a loose piece of foil over the top (you don’t need to seal it tightly). This will shield the cheese while allowing the heat to continue penetrating the rolls. Ovens can vary, so keep an eye on them during the last 10 minutes of baking.