High Protein Lasagna Rolls
Elevate your pasta night with these **High Protein Lasagna Rolls**, a nutritious and flavorful twist on the classic comfort dish. These lasagna rolls are packed with lean ground turkey, fresh spinach, and a creamy ricotta-Parmesan filling, making them a powerhouse of protein and nutrients. Infused with aromatic garlic, oregano, and basil, each roll is layered with rich marinara sauce and topped with melty mozzarella for a dish that’s as comforting as it is satisfying. Perfectly portioned, these rolls are easy to serve, family-friendly, and ideal for meal prep. Ready in just over an hour, they’re a wholesome, oven-baked delight that will fill your kitchen with irresistible aromas. Whether you’re craving healthy Italian-inspired cuisine or looking for a crowd-pleasing centerpiece, these High Protein Lasagna Rolls deliver on flavor, nutrition, and convenience!
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Recipe Information
Ingredients
- 10 lasagna noodles
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 5 cups fresh spinach, chopped
- 1 cup low-fat ricotta cheese
- 1 large egg
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 0.25 cup fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and lay out on a clean kitchen towel.
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion is translucent, about 3 minutes.
Add the lean ground turkey to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool slightly.
In a large bowl, combine the low-fat ricotta cheese, egg, grated Parmesan cheese, salt, black pepper, dried oregano, and dried basil. Mix well.
Add the cooled turkey-spinach mixture to the ricotta mixture, stirring until fully combined.
Spread 1 cup of marinara sauce over the bottom of a 9x13 inch baking dish.
Spread about 1/4 cup of the filling evenly over each lasagna noodle and roll up tightly. Place the rolls seam-side down in the baking dish.
Pour the remaining marinara sauce over the lasagna rolls. Top with shredded mozzarella cheese.
Cover loosely with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake an additional 10-15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rolls cool for 5 minutes. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
3984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 5221 mg | 227% | |
| Total Carbohydrate | 476.9 g | 173% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 39.0 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2662 mg | 205% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 4872 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
