Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 430.5
  • Total Fat: 14.5 g
  • Cholesterol: 85.2 mg
  • Sodium: 760.1 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 6.0 g
  • Protein: 34.4 g

View full nutritional breakdown of LASAGNA ROLLS calories by ingredient
Report Inappropriate Recipe

Submitted by: TJSCOTTT


Recipe from cousin Maria Noel (02/27/13)--slightly altered for lower fat content Recipe from cousin Maria Noel (02/27/13)--slightly altered for lower fat content
Number of Servings: 7


    14 Dreamfields lasagne noodles, cooked
    1 Tbsp. Canola oil
    20 oz. ground turkey
    1 cup onion, chopped
    2 cloves garlic, minced
    1 (24 oz) can Hunt's Pasta Sauce, Traditional style
    1 (15 oz) ricotta cheese
    1+1/4 cups shredded low-fat mozzarella cheese, divided
    1/2 cup grated Parmesan cheese


1. Preheat oven to 350 degrees. Coat 9" x 13" baking dish with cooking spray.
2. Cook the noodles, one minute less than package directions. Drain. Lay the noodles flat on cooking-spray coated waxed paper.
3. While the noodles are cooking, put the canola oil into large skillet. Add the meat, onion and garlic and cook over med-high heat, until lightly browned. Drain off any visible fat. Add pasta sauce; bring to a boil over med-high heat. Spread 2 cups sauce mixture in the prepared baking dish.
4. Mix the ricotta and 1 cup mozzarella in a medium bowl. Spread about 3 Tablespoons cheese mixture evenly over each lasagna noodle, stopping 1/2 inch from one end.
5. Beginning with the cheese-covered end, roll up the noodles tightly. Place, seam side down, over the sauce in the baking dish. Spoon the remaining sauce over the rolls. Sprinkle with the Parmesan cheese. Bake the rolls until heated through and bubbly, about 30 minutes. Sprinkle with the remaining 1/4 cup mozzarella. Let stand for 5 minutes before serving.

Serving Size: Makes 7 two-roll servings

Number of Servings: 7

Recipe submitted by SparkPeople user TJSCOTTT.


Rate This Recipe