Turkey Lasagna Rolls with Pumpkin Alfredo

Turkey Lasagna Rolls with Pumpkin Alfredo is one tasty way to make lasagna festive for Fall! This creamy pumpkin lasagna recipe is totally addicting!

Big name – big flavors.

Don’t feel like cooking a big turkey? Or you’re only having a small crowd?

This Turkey Lasagna Rolls with Pumpkin Alfredo recipe could definitely substitute as your Thanksgiving meal! They’ll work great as a side dish, too so let’s get started!

These lasagna rolls are stuffed with ground turkey, spinach and ricotta cheese and covered in a pumpkin alfredo sauce. That’s enough Thanksgiving flavors for you, right?

Growing up there was always some sort of pasta on our Thanksgiving table, even though there was a 22 pound turkey. Italians love their pasta and not many meals are complete without it.

A lasagna was always pretty traditional too. Either that or baked ziti and I’ll almost always vote lasagna over baked ziti.

I know these lasagna rolls look like a meal in itself, and as I said they totally can be, but don’t worry about using them for a side dish recipe either.

The ground turkey and spinach filling is actually pretty light…you could make these instead of a potato dish too, maybe switch things up a bit from the usual mashed potatoes.

Or you can certainly cook like my family does! There’s always double proteins, double carbs, double vegetables and usually triple the desserts.

But that’s what Thanksgiving is about right? The inability to move after the meal. Seems like every year I say I’m not going to stuff myself but as a result…I’m always stuffed.

How Do You Make These Lasagna Rolls?

To start, all you have to do for the filling is brown up the turkey with some onions, garlic and the spinach.

Once it’s cooled, mix it with ricotta cheese and and egg and your filling’s done.

The pumpkin alfredo sauce might sound complicated but it’s really easy to put together, it’s also basically an alfredo sauce with some pumpkin puree stirred in. Not too tricky.

You’re going to need 12 cooked lasagna noodles, but cook up the whole package because sometimes they break and you need an extra.

The rest get broken up and stirred with marinara sauce and parmesan cheese for the kids dinner. 2 meals in one!

Take your cooked noodles and lay them out on a cutting board, then spoon some of the filling onto each noodle.

I like to divide it all out ahead of time so I know I have an even amount of filling for each roll up.

Spread the filling out evenly over each noodle and roll them up.

Pour about a cup and a half of your pumpkin alfredo in the bottom of a 9″ x 13″ baking dish and then start placing your roll ups on top of the sauce.

Spoon the pumpkin alfredo sauce over the tops of the rolls with more sauce and then the mozzarella cheese.

Can You Make These Lasagna Rolls Ahead Of Time?

You can! Make these Turkey Lasagna Rolls with Pumpkin Alfredo and get them in the fridge now to cook later. Take the lasagna rolls out of the refrigerator about 30 minutes before you’re ready to cook them to take the chill off, then bake.

You might need to add and extra 5-10 minutes to the cooking time depending on how cold they were when you put them in the oven.

These lasagna rolls can even be made the day before if you really want to get ahead of the game!

How good do these look? And they do taste as good as they look, I promise you!

Looking For More Pasta Recipes?

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Turkey Lasagna Rolls with Pumpkin Alfredo

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• Author: Dan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 Rolls 1x

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This creamy pumpkin lasagna recipe is too good to save just for fall!

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Ingredients

For the Pumpkin Alfredo

• 3 tablespoons butter
• 4 cup 2% milk
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup grated parmesan cheese
• 1 cup pumpkin puree
• 1 tablespoon sage, chopped

For the Filling

• 2 tablespoon olive oil
• 1 1/2 lbs. ground turkey
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 1/2 teaspoons garlic powder
• 1 1/2 cup frozen chopped spinach
• 2 cup ricotta cheese
• 1 cup shredded mozzarella cheese (for the top of the rolls, not in the filling)
• 12 lasagna noodles, cooked and placed flat on a cutting board

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Instructions

1. Preheat the oven to 400 degrees.
2. Melt the butter to a large saucepan.
3. Add the garlic and let cook for 1 minute, then pour in the milk and the cream and whisk. Add the pumpkin puree, parmesan cheese, salt, pepper and sage, then whisk until smooth.
4. Simmer the sauce over low heat for 15 minutes.
5. Heat the 2 tablespoons of olive oil in a large skillet and add the ground turkey to brown. Season with salt, pepper and garlic powder.
6. Once the turkey is browned, add the onion and garlic and cook for 3-4 minutes. Stir in the chopped spinach and transfer to a bowl and let cool. Once the filling has cooled slightly, stir in the ricotta cheese.
7. Place 1 1/2 cups of the pumpkin alfredo sauce on the bottom of a 9″ x 13″ baking dish.
8. Divide the filling evenly between the 12 lasagna sheets that have been cooked and spread out evenly to cover the noodle.
9. Roll up each noodle and place in the baking dish standing up, or lay the roll down, either way will work.
10. Repeat with the other 11 lasagna noodles.
11. Spoon the pumpkin alfredo over the tops of the rolls and cover with the shredded mozzarella cheese.
12. Bake for 30 minutes until bubbling and serve with extra sauce on the side.

• Category: dinner
• Method: stove top/oven
• Cuisine: American