Best 8 Turkey And Broccoli Filled Lasagna Rolls Recipes

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Indulge in a delightful culinary journey with turkey and broccoli filled lasagna rolls, an enchanting union of two classic dishes. These delectable rolls are an explosion of flavors, textures, and aromas, promising a feast for your senses. Embark on a culinary adventure as we explore the secrets behind creating the perfect lasagna rolls, ensuring a memorable dining experience that will impress your family and friends.

Let's cook with our recipes!

TURKEY AND BROCCOLI FILLED LASAGNA ROLLS



Turkey and Broccoli Filled Lasagna Rolls image

Make and share this Turkey and Broccoli Filled Lasagna Rolls recipe from Food.com.

Provided by Fat Doggin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 dried lasagna noodles
6 ounces ground turkey or 6 ounces ground chicken
1/4 cup chopped onion
1 cup chopped broccoli
1/4 cup water
1 beaten egg
1 cup ricotta cheese or 1 cup cream-style cottage cheese, drained
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 1/2 cups meatless spaghetti sauce
1/4 cup finely shredded parmesan cheese

Steps:

  • Cook lasagna noodles for 10 to 12 minutes or till tender but still firm. Drain noodles; rinse with cold water. Drain well.
  • Meanwhile, for filling, in a large skillet cook ground turkey and onion till turkey is no longer pink and onion is tender. Drain fat. Stir in chopped broccoli and water. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or till broccoli is crisp-tender; drain.
  • In a mixing bowl stir together egg, ricotta or cottage cheese, and thyme; stir in the turkey mixture. Divide filing mixture into 4 equal portions. Spread a portion over each lasgna noodle; roll up each noodle. Place lasagna rolls, seam side down, in a 2-quart square baking dish. Spoon spaghetti sauce over lasagna rolls.
  • Bake, covered, in a 375 degree oven about 30 minutes or till heated through. Uncover and sprinkle with the Parmesan cheese. Or, garnish with shaved Parmesan.

Nutrition Facts : Calories 312.5, Fat 15, SaturatedFat 7.6, Cholesterol 123.3, Sodium 214, Carbohydrate 21.8, Fiber 1.5, Sugar 1.5, Protein 22.1

PULL-APART BROCCOLI CHICKEN ALFREDO LASAGNA ROLLS RECIPE BY TASTY



Pull-Apart Broccoli Chicken Alfredo Lasagna Rolls Recipe by Tasty image

Here's what you need: nonstick cooking spray, shredded chicken, broccoli, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, garlic powder, alfredo sauce, wide lasagna noodles, fresh parsley

Provided by Julie Klink

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 11

nonstick cooking spray
2 cups shredded chicken, cooked
2 cups broccoli, finely chopped
2 cups shredded mozzarella cheese, divided
½ cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
2 cups alfredo sauce, divided
12 wide lasagna noodles, cooked
1 tablespoon fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) springform pan with nonstick spray.
  • In a large bowl, add the chicken, broccoli, half of mozzarella, the Parmesan, salt, pepper, garlic powder, and half of alfredo sauce. Mix thoroughly.
  • Place one of the lasagna noodles vertically on a cutting board. Scoop a spoonful of the chicken mixture onto the noodle and spread.
  • Starting with the end closest to you, roll up the noodle, being careful not to squeeze any of the filling out of the sides. Cut the rolled noodle in half crosswise. Repeat with the rest of the noodles and filling.
  • Place the rolls wavy side up in a greased 9-inch (23-cm) springform pan. Sprinkle with the rest of the mozzarella cheese.
  • Bake for 20 minutes, until the cheese starts to brown.
  • Release the pan and garnish the rolls with parsley. Serve immediately, with warm alfredo sauce alongside for dipping.
  • Enjoy!

Nutrition Facts : Calories 369 calories, Carbohydrate 15 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams

BAB'S TURKEY MUSHROOM LASAGNA ROLLS



Bab's Turkey Mushroom Lasagna Rolls image

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.

Provided by Barbara Kahian

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a large baking dish with cooking spray.
  • 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.
  • 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.
  • Stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly.
  • Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish.
  • Drain lasagna noodles.
  • Stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed.
  • 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.
  • Roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. Repeat with remaining rolls.
  • Pour remaining marinara sauce over lasagna rolls.
  • 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.
  • Continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 364 calories, Carbohydrate 31.4 g, Cholesterol 63.5 mg, Fat 15.7 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 634 mg, Sugar 8.1 g

BROCCOLI LASAGNA ROLLS



Broccoli Lasagna Rolls image

If you are looking for a dish that takes some time to prepare, but is worth every second because the presentation is so pleasing, this is the dish for you! This recipe came from The Soy of Cooking by Marie Oser and is a great low-fat, vegan version of homemade lasagna. ENJOY!

Provided by Lindsey Lawrence

Categories     Vegetable

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

3/4 broccoli floret, cut into 20 florets
25 ounces tomato sauce
1 (28 ounce) can plum tomatoes
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (6 ounce) can tomato paste
6 ounces Burgundy wine
4 fresh basil leaves or 1 teaspoon dried basil leaves
1/2 garlic (fresh or powder)
2 bay leaves
1 (8 ounce) package lasagna noodles
3 3/4 cups firm tofu, drained
1/3 cup scallion
4 garlic cloves, minced
10 ounces chopped broccoli
1/2 cup nutritional yeast
1 teaspoon thyme
1 tablespoon Braggs liquid aminos
fresh basil (for garnish)

Steps:

  • Preheat oven to 350°F.
  • Blanch broccoli florets for 30 seconds in boiling water, then place broccoli in ice water to stop cooking process; set aside.
  • Stir tomato ingredients together in saucepan over med-low heat.
  • Add wine and stir.
  • Add spices and simmer.
  • Cook noodles and rinse in cool water.
  • Place tofu in a mixing bowl and mash with hands, potato masher or whisk.
  • Add all remaining ingredients except basil for garnish and stir, creating a ricotta-like mixture.
  • Drain noodle and cover a 9x13 pan with tomato sauce mixture.
  • Do not forget to remove the bay leaves.
  • Place a noodle on a flat surface (ex. cutting board) and put filling along the center of the noodle, then roll the noodle up and place fold down in the cooking pan.
  • Take two of the broccoli florets and tuck into both open ends of the noodle.
  • Arrange the filled noodles 2 by 5 in the cooking pan, with the florets facing outward.
  • Top with the remaining sauce and a basil leaf.
  • Cover with foil and bake 30 minutes.
  • Remove the foil and bake another 15 minutes.

Nutrition Facts : Calories 240.2, Fat 3.4, SaturatedFat 0.6, Sodium 627, Carbohydrate 39.9, Fiber 7.3, Sugar 10.3, Protein 14.4

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

TURKEY LASAGNA



Turkey Lasagna image

This recipe for a white-sauce based lasagna is a great way to use up leftover turkey. For a little added spice dry a half teaspoon of dried mustard in the white sauce. Oven ready lasagna noodles make this recipe quick to prepare.

Provided by Bonnie G

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Yield 4

Number Of Ingredients 13

1 onion, chopped
2 stalks celery, chopped
½ teaspoon minced garlic
1 tablespoon vegetable oil
2 cups cooked and chopped turkey
1 cup cooked chopped broccoli
2 tablespoons butter
¼ cup all-purpose flour
salt to taste
ground black pepper to taste
1 ½ cups milk
1 (16 ounce) package instant lasagna noodles
1 cup shredded mozzarella cheese

Steps:

  • In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
  • To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
  • To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
  • Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 655.1 calories, Carbohydrate 62.2 g, Cholesterol 107.1 mg, Fat 27.3 g, Fiber 3.5 g, Protein 39.8 g, SaturatedFat 11.9 g, Sodium 341 mg, Sugar 7.4 g

BROCCOLI TURKEY ROLL-UPS



Broccoli Turkey Roll-Ups image

I rely on my microwave and six ingredients to fix this quick-and-easy main dish. It would be great for a Sunday lunch or dinner. Try garnishing this with a dollop of light salad dressing and sliced pimiento. -Mary Beth Jordan, Collinsville, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 packages (9 ounces each) frozen broccoli spears
1/3 cup mayonnaise
1/3 cup plain yogurt
6 green onions, finely chopped
8 slices Swiss cheese
8 thick slices deli smoked turkey breast

Steps:

  • Cook broccoli according to package directions; drain. In a small bowl, combine the mayonnaise, yogurt and onions. Place a cheese slice on each turkey slice; spread with 1 tablespoon mayonnaise mixture. Top with broccoli spears. Set remaining mayonnaise mixture aside., Roll turkey up and place seam side down in a greased microwave-safe 11x7-in. dish. Microwave, uncovered, on high for 1-2 minutes or until heated through. Top with remaining mayonnaise mixture.

Nutrition Facts : Calories 401 calories, Fat 31g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 698mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

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

Tips:

  • To make the lasagna rolls easier to assemble, boil the lasagna noodles for a few minutes less than the package directions. This will make them more pliable and less likely to tear.
  • Use a variety of cheeses in the filling to create a more complex flavor. Some good options include ricotta, Parmesan, mozzarella, and Asiago.
  • If you don't have a meat grinder, you can use a food processor to chop the turkey and broccoli.
  • Be careful not to overcook the lasagna rolls. They should be cooked through, but still slightly al dente.
  • Serve the lasagna rolls with your favorite marinara sauce and a sprinkle of Parmesan cheese.

Conclusion:

Turkey and broccoli filled lasagna rolls are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that your whole family will love. So next time you're looking for a new and exciting way to serve lasagna, give this recipe a try.

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