Description
Delicious and comforting Lasagna Roll Ups filled with creamy ricotta, sautéed ground turkey, fresh kale, and aromatic herbs, all rolled in tender lasagna sheets and baked with marinara sauce and melted mozzarella cheese. This recipe offers a delightful twist on traditional lasagna with individual roll-ups perfect for serving.
Ingredients
Ricotta Filling
- 8 ounces softened mascarpone
- 6 ounces whole milk ricotta
- 1 large egg (beaten)
- 4 ounces shredded whole milk mozzarella
- 2 ounces shredded Parmesan cheese
- 1 bunch dino kale leaves (stems removed), blanched, drained and chopped
- Salt and pepper to taste
Meat Filling
- 2 tablespoons extra virgin olive oil
- 1 diced shallot (about 1/2 cup)
- 2 minced garlic cloves
- 1 1/2 pounds ground turkey
- 3 tablespoons minced oregano
- 1 1/2 tablespoons minced basil
- 1 cup marinara sauce
- Salt and pepper to taste
Other
- 12 dry lasagna sheets (with fluted edges), boiled until al dente
- 2 cups marinara sauce (divided)
- 4 ounces shredded whole milk mozzarella (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375˚F to prepare for baking the roll ups later.
- Prepare Ricotta Filling: In a mixing bowl, combine softened mascarpone, whole milk ricotta, beaten egg, shredded mozzarella, shredded Parmesan, blanched and chopped kale, and season with salt and pepper. Mix thoroughly until fully incorporated and set aside.
- Sauté Shallots: Heat olive oil in a large skillet over medium-high heat. Add diced shallots and sauté for 2 to 3 minutes until softened.
- Cook Meat Filling: Add minced garlic, ground turkey, minced oregano, and minced basil to the skillet. Cook together for 3 to 4 minutes, seasoning with salt and pepper, until turkey is browned.
- Add Marinara to Meat: Stir in 1 cup of marinara sauce to the meat mixture until just combined. Remove from heat and let cool slightly.
- Prep Baking Dish: Pour 1 cup of marinara sauce into the bottom of an 8”x8” baking dish and spread evenly; set aside.
- Assemble Roll Ups: Lay a cooked lasagna sheet on a clean surface. Spread a thin layer of ricotta filling over the sheet, followed by a thin layer of the meat filling. Roll up the sheet tightly from one edge to the other.
- Arrange Roll Ups: Place each rolled lasagna sheet seam side down into the prepared baking dish, arranging them snugly side by side in a single layer.
- Top Roll Ups: Once all roll ups are in the dish, pour the remaining 1 cup of marinara sauce over them, then sprinkle with the remaining shredded mozzarella cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for about 25 minutes until the cheese is melted and bubbly and the dish is heated through.
- Serve: Remove from oven, let the lasagna roll ups cool slightly for a few minutes, then serve warm.
Notes
- Boil lasagna sheets until al dente to prevent them from becoming too soft when baked.
- Ensure excess liquid is squeezed out of the blanched kale to avoid a watery filling.
- The ricotta filling can be prepared ahead and refrigerated for convenience.
- Use fresh herbs if possible for enhanced flavor.
- Ground turkey makes this a leaner alternative to traditional beef lasagna.
- Let the dish cool slightly before serving to help the roll ups set and hold their shape.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
