Turkey and Broccoli Filled Lasagna Rolls Recipe

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Turkey and Broccoli Filled Lasagna Rolls
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Ingredients:

Directions:

  1. Cook lasagna noodles for 10 to 12 minutes or till tender but still firm. Drain noodles; rinse with cold water. Drain well.
  2. 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.
  3. 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.
  4. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 260.46 Kcal (1090 kJ)
Calories from fat 125 Kcal
% Daily Value*
Total Fat 13.89g 21%
Cholesterol 106.5mg 35%
Sodium 733.2mg 31%
Potassium 538.04mg 11%
Total Carbs 13.01g 4%
Sugars 5.28g 21%
Dietary Fiber 1.41g 6%
Protein 21.62g 43%
Vitamin C 26.6mg 44%
Iron 2mg 11%
Calcium 245.3mg 25%
Amount Per 100 g
Calories 95.46 Kcal (400 kJ)
Calories from fat 45.81 Kcal
% Daily Value*
Total Fat 5.09g 21%
Cholesterol 39.03mg 35%
Sodium 268.71mg 31%
Potassium 197.19mg 11%
Total Carbs 4.77g 4%
Sugars 1.93g 21%
Dietary Fiber 0.52g 6%
Protein 7.93g 43%
Vitamin C 9.7mg 44%
Iron 0.7mg 11%
Calcium 89.9mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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