Bab's Turkey Mushroom Lasagna Rolls


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.

lasagna rolls on plate
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
8 servings


  • cooking spray

  • 8 uncooked lasagna noodles

  • 2 tablespoons olive oil

  • 1 pound ground turkey

  • 1 (8 ounce) package sliced fresh mushrooms

  • 2 tablespoons Italian seasoning

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • 2 cloves garlic, minced

  • 1 (20 ounce) jar marinara sauce

  • ½ cup shredded mozzarella cheese

  • ½ cup ricotta cheese

  • ¼ cup grated Parmesan cheese

  • 1 ½ cups shredded mozzarella cheese


  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.

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.

Nutrition Facts (per serving)

364 Calories
16g Fat
31g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 364
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 28%
Cholesterol 64mg 21%
Sodium 634mg 28%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 16%
Total Sugars 8g
Protein 26g
Vitamin C 5mg 24%
Calcium 345mg 27%
Iron 3mg 19%
Potassium 638mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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