Bab's Turkey Mushroom Lasagna Rolls

Bab's Turkey Mushroom Lasagna Rolls

javaqueen 5

"A short ingredient list makes this a weeknight possibility. It works great at potlucks, card parties or big family gatherings. What I love about it is that everyone has an individual serving and service is simple. Toss up a salad and dinner is done! Servings can vary depending on how hungry everyone is. Kids usually eat one and hungry husbands can easily eat two. You be your own family's judge. Rest assured everyone will love these."

Ingredients 1 h 20 m {{adjustedServings}} servings 385 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray a large baking dish with cooking spray.
  3. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and reserve pasta in a bowl of cold water.
  4. Heat olive oil in a large skillet over medium-high heat. Cook and stir turkey, mushrooms, Italian seasoning, salt, and black pepper until turkey is evenly browned.
  5. Stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly.
  6. Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish.
  7. Drain lasagna noodles.
  8. Stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed.
  9. Spread about 1/4 cup turkey and cheese mixture down the center of each lasagna noodle, leaving a space about 2 inches long at the end of the noodle.
  10. Roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. Repeat with remaining rolls.
  11. Pour remaining marinara sauce over lasagna rolls.
  12. Bake in the preheated oven until sauce is bubbly, 30 to 40 minutes. Sprinkle remaining 1 1/2 cups mozzarella cheese over the rolls and return to oven.
  13. Continue baking until cheese is melted, about 5 minutes more.
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  • Cook's Note:
  • I like to make these on Sunday when I have a pocket of time and then bake off for dinner on Monday night or pop in the freezer to save for when I am crunched for time.
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Reviews 7

  1. 9 Ratings


Made these for dinner tonite! My family really like them. The only changes I made were garlic salt instead of fresh garlic, jar mushrooms instead of fresh and 1/4 cup of cream cheese and 1/4 cup ricotta. The filling was to die for!!! Quick and easy will def make again.


I really liked the lasagna roll-ups. The only changes I made was to use turkey sausage because I really don't like ground turkey. I also used part skim ricotta & mozzarella to make it even lower in fat & calories. I like using the spinach to add extra nutrition. You can add or subtract spices according to your tastes, as well as add more or less jarred tomato sauce (or make your own tomato sauce) according to your family's tastes. Overall very good & much healthier than regular lasagna roll-ups! Thanks, Babs.


Made this tonight for the first time. I added more garlic but thought it still wasn't enough, at least for my husband and I. I'd also add more seasoning. Easy to prepare and the turkey makes it slightly healthier than the usual ground beef in lasagna. There was enough for us to each have all we wanted and at least one more dinner for later in the week.