Can I make these Spinach Lasagna Roll Ups ahead of time?

Absolutely! You can assemble the lasagna rolls up to a day in advance and store them in the refrigerator until you're ready to bake. Just be sure to cover the baking dish tightly with foil before refrigerating. When you're ready to bake, simply follow the baking instructions as directed, adding a few extra minutes to the baking time if needed.

Can I freeze these lasagna rolls?

Yes, these lasagna rolls freeze beautifully! Once baked, allow them to cool completely, then wrap them individually in plastic wrap and aluminum foil before placing them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, simply thaw them overnight in the refrigerator and then bake in a preheated oven until heated.

Can I make these lasagna rolls vegetarian?

Absolutely! These lasagna rolls are already vegetarian-friendly, but if you want to make them vegan, you can easily swap out the dairy cheese for your favorite plant-based cheese alternative and use a vegan-friendly marinara sauce.

Healthy and Wholesome Skinny Spinach Lasagna Rolls

Description

Indulge guilt-free with Skinny Spinach Lasagna Rolls! Packed with wholesome ingredients and bursting with flavor.

Ingredients

Units Scale

1 lb. ground turkey
1 lb. ground turkey sausage
8 oz. white mushrooms, diced
1 small yellow onion, diced
3 garlic cloves, minced
2 lb. Traditional Pasta Sauce
1 zucchini, finely chopped
1 yellow squash finely chopped
1/2 c. shredded carrots, finely chopped
1 tsp. salt
2 tsp. pepper
1 tbsp. Italian Seasoning
1/2 tbsp. Parsley flakes
2 tsp. Red Crushed Pepper Flakes
2 tsp. onion powder
2 tsp. garlic powder
1/4 c. Grated Parmesan Cheese
1 Box Whole Wheat Lasagna, cooked al dente
1 lb. Skim-Milk Ricotta Cheese
1/4 c. Grated Parmesan Cheese
1/2 tsp. salt
1/2 tsp. pepper
12 oz. Frozen Chopped Spinach, thawed and drained
12 oz. Fresh Mozzarella, shredded
Garnish: Fresh basil or parsely, chopped

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Instructions

Once the lasagna noodles are cooked, drain the water and reserve 1/2 cup pasta water. Return the noodles back to the pot and pour the reserve water inside the pot. Set aside.
In a large saute pan on medium-high heat, begin to cook the ground turkey and ground turkey sausage, 7-10 minutes. Once the meat has cooked, add the chopped mushrooms and onions and cook for another 5 minutes. Lastly, add the garlic, stir, and allow to cook for another minute.
Pour in the pasta sauce and stir. Reduce heat to low to medium heat. Using a food chopper or some sort of chopper device, finely chop the zucchini, squash, and carrots. Add the veggies to the pasta sauce and stir. Season the sauce by adding the salt, pepper, Italian seasoning, parsley, red crushed pepper flakes, onion, and garlic powder. Finally added the Parmesan cheese.
Preheat oven to 350 Degrees
In a medium bowl, add the ricotta cheese, Parmesan cheese, salt, and pepper. Turn the spinach to a drainer and squeeze the excess moisture out of the spinach. Pour the spinach into the bowl with the ricotta cheese. Stir using a spoon.
Using a 9X13 rectangle casserole dish and spoon some about half of the pasta sauce onto the bottom of the dish. Take one lasagna noodle and place flat on a surface. Take about a tablespoon and a half of the ricotta cheese mixture and spread onto the lasagna noodle from end to end.
Roll the lasagna noodles and place seam side down on top of the sauce. Repeat the process until all noodles are used. Spoon the remaining sauce on top and sprinkle with fresh mozzarella cheese and place inside oven for 20-25 minutes or until cheese is completely melted. Remove from oven and serve
NOTE: If the sauce is too much for your liking you can freeze what you don’t use and save it for another meal.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Main Dish
Method: Cook
Cuisine: Italian