adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Make-Ahead White Lasagna Rolls with Turkey and Prosciutto
Make-Ahead White Lasagna Rolls with Turkey and Prosciutto
0 Likes
Prep Time:
50 minutes
Total Time:
10 hours 20 minutes
Impress with gourmet lasagna roll-ups that are perfect for the whole family.
Ingredients:
  • 16 uncooked lasagna noodles
  • 2 tablespoons olive oil
  • 20 oz ground turkey
  • 1 teaspoon salt
  • 1 package (8 oz) finely chopped mushrooms (2 1/2 cups)
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain
  • 1 container (15 oz) ricotta cheese
  • 2 eggs, slightly beaten
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 3 oz prosciutto, torn into small strips
  • 1 jar (15 oz) Alfredo pasta sauce (about 1 1/2 cups)
  • 1 cup shredded 6-cheese Italian blend (4 oz)
  • 1/2 cup shredded fresh basil leaves
Instructions:
  • Cook lasagna noodles in a 5-quart Dutch oven according to package instructions. Once cooked, drain, rinse with hot water, and drain well.
  • In a large nonstick skillet, warm up some flavorful olive oil over medium-high heat. Cook the turkey with a sprinkle of salt for 5 to 6 minutes, stirring often, until it's no longer pink. Then, toss in the mushrooms and cook for 5 to 8 minutes until they're nicely browned. Transfer everything to a medium bowl and let it cool for 10 minutes.
  • Combine fresh spinach, creamy ricotta cheese, eggs, aromatic Italian seasoning, and a touch of spicy pepper flakes with the turkey mixture in a large bowl.
  • Cut prosciutto into 16 pieces. Arrange them evenly along the center of each cooked lasagna noodle. Spread a generous amount of turkey mixture (slightly less than 1/3 cup) over the prosciutto, staying 1 inch away from one of the short ends. Roll up the noodle tightly towards the unfilled end. Line a 15x10x1-inch pan with foil and place the rolls seam side down in the pan. Cover loosely with foil and freeze for approximately 30 minutes until firm.
  • Place the frozen rolls into two 1-gallon freezer bags, label them, and store in the freezer for up to 3 months.
  • Prepare two 13x9-inch (3-quart) glass baking dishes by generously spraying them with cooking spray. Transfer 8 lasagna rolls from the freezer bag into each baking dish. Cover the dishes with foil and thaw in the refrigerator for at least 8 hours, but no more than 24 hours.
  • Preheat the oven to 350°F. Pour 3/4 cup of sauce over and around the sides of the rolls in each baking dish. Cover tightly with foil and bake for 40 to 50 minutes until hot and bubbly. Remove the foil, sprinkle each dish with 1/2 cup of cheese, and bake for an additional 3 to 5 minutes until the cheese is melted. Allow it to rest for 5 minutes before serving, then garnish with basil.

Similar Recipes