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5 from 1 vote

Leftover Turkey (or Chicken) Lasagna Rolls with Sundried Tomatoes & Spinach {Low Fat}

When you have leftover turkey (or chicken), try these lasagna rolls, filled with sun-dried tomatoes and spinach.
Prep Time15 mins
Cook Time25 mins
Cooling Time20 mins
Total Time1 hr
Course: Entrees, Pasta
Cuisine: Italian
Keyword: Healthy Dinner Recipes, Whole Wheat Recipe
Servings: 12 Servings
Calories: 208kcal



  • 2 teaspoons olive oil
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 14 ounces diced leftover turkey or chicken, mixture of light and dark meat
  • 1 ½ cups packed roughly chopped fresh spinach
  • ½ cup sundried tomatoes chopped
  • 12 ounces low-fat cottage cheese
  • ½ cup finely grated Parmesan cheese divided
  • ½ teaspoon dried chile flakes
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt to taste
  • ½ teaspoon freshly ground black pepper
  • 2 ¼ cups tomato sauce your favorite kind


  • Preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towels, separated from each other.
  • For the filling, heat olive oil in a large frying pan set over medium heat. Add onions and saute until soft, 4 to 5 minutes. Add garlic and saute for additional 30 seconds.
  • Add the diced turkey (or chicken) and heat until warm, about 2 minutes. Transfer to a large bowl.
  • Stir in spinach and sundried tomatoes until combined, and allow the mixture to cool.
  • Place the cottage cheese in the bowl of a food processor or blender and puree until smooth.
  • Stir the cottage cheese, ¼ cup Parmesan cheese, dried chile flakes, nutmeg, salt and pepper into the turkey mixture.
  • Lay a few lasagna noodles on a cutting board. Spread 3 heaping tablespoons of the turkey mixture along each noodle. Starting at one short end, tightly roll up the lasagna noodle and filling.
  • Prepare a 9- by 13-inch baking pan by spreading 1 cup tomato sauce on the bottom. Arrange the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.
  • Spread additional 1½ cups tomato sauce on top, and sprinkle with the remaining Parmesan cheese.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for additional 10 minutes, or until cheese is melted. Remove from oven and let cool for 10 minutes before serving.


Serving: 1Roll | Calories: 208kcal | Carbohydrates: 28g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 574mg | Potassium: 511mg | Fiber: 2g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 6.9mg | Calcium: 96mg | Iron: 2.4mg