Best 9 Make Ahead White Lasagna Roll Ups With Turkey And Prosciutto Recipes

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In the culinary world, there are few things as satisfying as a perfectly executed lasagna. With its layers of tender pasta, savory sauce, and melted cheese, it's a dish that is sure to please everyone at the table. However, traditional lasagna can be time-consuming to make, especially if you're short on time. That's where our recipe for make-ahead white lasagna roll-ups with turkey and prosciutto comes in. This dish is just as delicious as traditional lasagna, but it can be made ahead of time and baked when you're ready to eat. The result is a creamy, flavorful lasagna that is perfect for busy weeknights or special occasions. So, gather your ingredients and let's get started!

Here are our top 9 tried and tested recipes!

MAKE-AHEAD CHEESY TURKEY SPINACH LASAGNA ROLL-UPS



Make-Ahead Cheesy Turkey Spinach Lasagna Roll-Ups image

Keep these veggie- and lean turkey-loaded lasagna rolls in your freezer to make weeknight dinners both simple and spectacular.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 16

Number Of Ingredients 13

16 uncooked lasagna noodles
1 tablespoon olive oil
1 package (20 oz) ground turkey
4 cloves garlic, chopped
1 tablespoon Italian seasoning
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
2 boxes (9 oz each) frozen spinach, thawed, squeezed to drain
1 cup shredded carrot, if desired
1 container (15 oz) whole milk ricotta cheese
2 eggs
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup julienne-cut fresh basil leaves

Steps:

  • In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add turkey, garlic and Italian seasoning; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Stir in 1 jar pasta sauce; heat to boiling. Reduce heat to low; cook 10 minutes, stirring occasionally. Transfer to medium bowl; cool 10 minutes.
  • In medium bowl, mix spinach, carrot, ricotta cheese and eggs.
  • Spread slightly less than 1/4 cup ricotta mixture evenly along center of each cooked lasagna noodle. Spread 1/4 cup turkey mixture over ricotta mixture, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • Place frozen rolls in two labeled 1-gallon airtight freezer bags. Freeze up to 3 months.
  • To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Divide remaining jar of pasta sauce between baking dishes, pouring over and down sides of roll-ups. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup mozzarella cheese; bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 g

MAKE-AHEAD LASAGNA ROLL-UPS RECIPE BY TASTY



Make-Ahead Lasagna Roll-ups Recipe by Tasty image

Here's what you need: lasagna noodles, ground beef, ground pork sausage, onion, salt, pepper, marinara sauce, ricotta cheese, fresh baby spinach, italian seasoning, egg, shredded mozzarella cheese, shredded parmesan cheese

Provided by Hannah Williams

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

16 lasagna noodles
1 lb ground beef
½ lb ground pork sausage
½ onion, chopped
1 teaspoon salt
½ teaspoon pepper
3 cups marinara sauce, divided
30 oz ricotta cheese
2 cups fresh baby spinach
1 tablespoon italian seasoning
1 egg
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese

Steps:

  • Cook lasagna noodles al dente.
  • In a skillet over medium heat, cook beef, sausage, onion, salt, and pepper until fully cooked.
  • Add spinach and 1 cup of marinara sauce, and let simmer. Remove from heat.
  • In a bowl, combine ricotta, Italian seasoning, and egg.
  • Spread mixture over each lasagna noodle, then top with meat mixture. Roll up tightly and place in a disposable casserole dish.
  • Let cool completely, then freeze up to 4 days.
  • To bake, let thaw in the refrigerator during the day.
  • Preheat oven to 350°F (180°C).
  • Top with remaining 2 cups of marinara, cover tightly, and bake for 40 minutes.
  • Uncover, and top with mozzarella and parmesan. Broil an additional 5 minutes or until cheese is melted to your preference.
  • Enjoy!

Nutrition Facts : Calories 851 calories, Carbohydrate 27 grams, Fat 51 grams, Fiber 3 grams, Protein 61 grams, Sugar 6 grams

TURKEY LASAGNA ROLL-UPS



Turkey Lasagna Roll-Ups image

"When making traditional lasagna, my mother would always have leftover noodles, so she experimented and came up with this tasty way to use them up," writes Renee Buck from Greenville, South Carolina. "You can substitute chicken for the ground turkey and use spinach instead of broccoli in the filling for these roll-ups," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

4 lasagna noodles
6 ounces lean ground turkey
1 small onion, chopped
1 cup chopped fresh broccoli
1/4 cup water
1 cup (8 ounces) reduced-fat ricotta cheese
1 egg, lightly beaten
1 tablespoon fat-free milk
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
2 cups meatless spaghetti sauce, divided
1/4 cup shredded Parmesan cheese

Steps:

  • Cook the noodles according to package directions; rinse and drain. In a nonstick skillet, cook turkey and onion over medium heat until turkey is no longer pink. , Meanwhile, in a small saucepan, bring broccoli and water to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain., Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture. Spread over each noodle; drizzle each with 1/4 cup spaghetti sauce. Carefully roll up jelly-roll style. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Drizzle with remaining spaghetti sauce. , Cover and bake at 375° for 45-50 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 347 calories, Fat 13g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

MAKE-AHEAD LASAGNA ROLLS



Make-Ahead Lasagna Rolls image

Make ahead and refrigerate these delicious lasagna rolls using pasta, three types of cheese and herbs. Microwave rolls to melt cheese and spread tomato pasta sauce to serve dinner that's ready anytime in just a few minutes

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 8

Number Of Ingredients 9

8 uncooked lasagna noodles
1 (12-oz.) container low-fat cottage cheese
4 oz. (1 cup) shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil leaves
1 (14 to 15-oz.) jar (2 cups) tomato pasta sauce*
Chopped parsley, if desired

Steps:

  • Cook lasagna noodles to desired doneness as directed on package. Drain. Meanwhile, in medium bowl, combine all remaining ingredients except pasta sauce; mix well.
  • Spread each cooked lasagna noodle with a generous 1/4 cup cheese mixture to within 1 inch of one short end; roll up firmly toward unfilled end. Wrap in plastic wrap. Repeat with remaining noodles and cheese mixture. Refrigerate or freeze lasagna rolls.
  • To cook one serving, unwrap lasagna roll and place seam side down in microwave-safe bowl; cover with microwave-safe waxed paper. If refrigerated, microwave on HIGH for 1 to 2 minutes or until cheese begins to melt at ends of roll. Spoon 1/4 cup pasta sauce over roll; cover. Microwave on HIGH for 20 to 30 seconds or until thoroughly heated. (If frozen, microwave on LOW for 1 to 2 minutes or until thawed before heating as directed above.) Top with chopped parsley.

Nutrition Facts : Calories 235, Carbohydrate 28 g, Cholesterol 40 mg, Fiber 1 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g

LASAGNA ROLLS



Lasagna Rolls image

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Steps:

  • To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  • Preheat the oven to 450 degrees F.
  • Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

MAKE-AHEAD WHITE CHICKEN LASAGNA



Make-Ahead White Chicken Lasagna image

Looking for a make-ahead pasta dinner using Progresso® chicken broth? Then try this cheesy casserole that's layered with chicken and lasagna. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 12

Number Of Ingredients 17

1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cups coarsely chopped red bell pepper (2 medium)
1 cup finely chopped celery
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 pint (2 cups) half-and-half
1/2 cup Progresso™ chicken broth
4 oz cream cheese
7 oz Gouda cheese, shredded (about 2 cups)
1 container (12 oz) small-curd cottage cheese
1/4 cup fresh basil leaves, cut into thin strips
1 egg, beaten
9 uncooked lasagna noodles
1 package (16 oz) sliced mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil sprigs or chopped basil leaves, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Reduce heat to low. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. Remove from heat; set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg until blended.
  • Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture. Sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Bake lasagna covered 45 minutes. Uncover; bake 30 to 35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Garnish with basil sprigs.

Nutrition Facts : Calories 440, Carbohydrate 20 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 1/2 g

MAKE-AHEAD LASAGNA



Make-Ahead Lasagna image

This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. -Mary Grimm, Williamsburg, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 11

1 pound ground beef
1 pound bulk hot Italian sausage
2 cups marinara sauce
1 can (15 ounces) pizza sauce
2 large eggs, lightly beaten
1 carton (15 ounces) whole-milk ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
12 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 462 calories, Fat 27g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 931mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein.

MAKE-AHEAD LASAGNA



Make-Ahead Lasagna image

Looking for a classic Italian cuisine dinner? Then check out this cheesy beef lasagna casserole - a delicious meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h5m

Yield 8

Number Of Ingredients 15

1 medium onion
1 lb lean (at least 80%) ground beef
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh or 1 1/2 teaspoons dried basil leaves
1 tablespoon granulated sugar
1 teaspoon salt
1/8 teaspoon garlic powder
1 can (14.5 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed tomato soup
1 can (6 oz) tomato paste
2 1/2 cups water
12 uncooked lasagna noodles
1 container (12 oz) small curd cottage cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Steps:

  • Peel and chop the onion to measure 1/2 cup.
  • In a 4-quart Dutch oven, cook the beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in a large bowl; line strainer with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to Dutch oven; discard paper towels and any juices in the bowl.
  • Into the beef, stir the parsley, basil, sugar, seasoned salt, tomatoes (with liquid), soup, tomato paste and water. Heat to boiling over high heat, stirring occasionally. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered 20 minutes.
  • In an ungreased 13x9-inch (3-quart) glass baking dish, spread 2 cups of the sauce mixture. Top with 4 uncooked noodles. Spread half of the cottage cheese over noodles; spread with 2 cups sauce mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining cottage cheese, 2 cups sauce mixture and remaining mozzarella cheese. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 350°F. Bake covered 30 minutes. Remove foil; bake 30 to 40 minutes longer or until hot in center. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 11 g, TransFat 1/2 g

MAKE-AHEAD WHITE LASAGNA ROLL-UPS WITH TURKEY AND PROSCIUTTO



Make-Ahead White Lasagna Roll-Ups with Turkey and Prosciutto image

Roll up in style with these fancy, yet family-friendly lasagna rolls.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 16

Number Of Ingredients 14

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

Steps:

  • In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add turkey and salt; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Add mushrooms; cook 5 to 8 minutes or until browned. Transfer to medium bowl; cool 10 minutes.
  • Stir spinach, ricotta cheese, eggs, Italian seasoning and pepper flakes into bowl with turkey mixture.
  • Divide prosciutto into 16 portions, and place evenly along center of each cooked lasagna noodle. Spread slightly less than 1/3 cup turkey mixture over prosciutto, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.
  • To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Pour 3/4 cup sauce over and down sides of roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1/2 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.

Nutrition Facts : Calories 330, Carbohydrate 22 g, Cholesterol 95 mg, Fat 2, Fiber 1 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

Tips:

  • To save time, use a food processor to grate the Parmesan cheese and chop the parsley.
  • If you don't have a rolling pin, you can use a wine bottle to roll out the lasagna sheets.
  • To make the lasagna roll-ups easier to cut, chill them for at least 30 minutes before slicing.
  • Serve the lasagna roll-ups with your favorite pasta sauce and a side of garlic bread.

Conclusion:

Make-Ahead White Lasagna Roll-Ups with Turkey and Prosciutto is a delicious and elegant dish that is perfect for any occasion. It can be made ahead of time, which makes it a great option for busy weeknights. The lasagna roll-ups are filled with a creamy white sauce, turkey, prosciutto, and spinach, and then baked until golden brown. They are sure to be a hit with your family and friends!

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