These Lasagna Pinwheels offer a fun, handheld twist on a classic comfort food favorite. By rolling cooked lasagna noodles with a creamy mixture of part-skim ricotta, Parmesan, and lean ground turkey, you create individual servings that are easy to eat and perfect for parties or casual weeknight dinners. The dish is baked in low-sodium pasta sauce until bubbly and golden, ensuring every bite is packed with rich, cheesy flavor and hearty protein. It’s a lighter take on traditional lasagna that doesnâÂÂt sacrifice satisfaction. Great for meal prep, these pinwheels hold their shape well and reheat beautifully, making them a reliable go-to for busy families or anyone craving Italian flavors without the heavy mess of a full casserole dish.
Lasagna Pinwheels
Description
These Lasagna Pinwheels offer a fun, handheld twist on a classic comfort food favorite. By rolling cooked lasagna noodles with a creamy mixture of part-skim ricotta, Parmesan, and lean ground turkey, you create individual servings that are easy to eat and perfect for parties or casual weeknight dinners. The dish is baked in low-sodium pasta sauce until bubbly and golden, ensuring every bite is packed with rich, cheesy flavor and hearty protein. It&# 226;ÂÂs a lighter take on traditional lasagna that doesnâÂÂt sacrifice satisfaction. Great for meal prep, these pinwheels hold their shape well and reheat beautifully, making them a reliable go-to for busy families or anyone craving Italian flavors without the heavy mess of a full casserole dish.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Lightly grease a 9x13-inch baking dish.
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In a skillet over medium heat, cook the ground turkey until browned and no longer pink. Drain excess fat if necessary.
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In a bowl, combine the ricotta cheese, Parmesan cheese, egg substitute, and chopped fresh parsley. Mix well.
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Spread a thin layer of pasta sauce in the bottom of the prepared baking dish.
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Lay one cooked lasagna noodle flat. Spread a thin layer of the ricotta mixture over the noodle, then top with a small amount of cooked turkey and shredded mozzarella cheese.
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Starting from the short end, tightly roll the noodle up into a pinwheel. Place seam-side down in the baking dish. Repeat with remaining noodles.
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Pour the remaining pasta sauce evenly over the pinwheels.
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Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
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Let stand for 5 minutes before slicing between pinwheels with a sharp knife. Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1390.2kcal
- % Daily Value *
- Total Fat 81.9g126%
- Saturated Fat 45.4g227%
- Cholesterol 421.5mg141%
- Sodium 1973.4mg83%
- Total Carbohydrate 76.2g26%
- Dietary Fiber 4.4g18%
- Sugars 13.7g
- Protein 91.6g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Variations: Add cooked spinach or mushrooms to the ricotta mixture for extra flavor and nutrition.
Tips: If using fresh lasagna noodles, cook them according to package directions until al dente, then rinse with cold water and pat dry before assembling to prevent sticking.
