• 4 lbs. Whole Wheat Lasagna Noodles
  • 2.5 Lbs. Fresh Baby Spinach
  • 8 lbs. part skim Ricotta
  • 2 lbs. Shredded Mozzarella
  • 1 lbs. Shredded Parmesan
  • 1 cup Pesto
  • 1 cup Olive Oil
  • 4 lb. Norbest Italian Seasoned Ground Turkey
  • 1.5 gal Prepared Spaghetti Sauce
  • 2 qt Reserved Pasta Water


This is a great make ahead dish that can easily be reheated for the whole family at once or in individual portions as needed. Bring a pot of lightly salted water to a boil in a pot large enough to accommodate the fresh spinach. Blanch the spinach in the boiling water for 20 seconds and then immediately drain and cool it under cold running water. Squeeze dry and chop it roughly. Set it aside. Bring a pot of lightly salted water large enough to accommodate the lasagna noodles to a boil and cook the noodles per the package instructions, subtracting 1 minute from the cooking time. Drain (reserving 8 cups of the pasta cooking water) and rinse under cold water to stop the cooking. Lay the cooked noodles out on a baking sheet lightly oiled with a third of the olive oil. In a bowl, mix to combine the ricotta, chopped spinach, half the mozzarella, half the Parmesan and the pesto. Spread an even layer of the ricotta mixture over the entire length of each noodle covering the noodle edge to edge. Roll each noodle into a spiral taking care not to roll it too tight squeezing the filling out the sides. Heat remaining olive oil in a shallow pan and add the Italian seasoned ground turkey. Cook the ground turkey stirring frequently to break up the turkey into crumbles. Once it is cooked through, add the pasta water and then tomato sauce and heat it until it reaches 165°F.
Cooking Method #1) Preheat oven to 350°F. In a 3” foodservice pan, place a layer of the finished sauce. Place the lasagna rolls on top of the sauce and cover the rolls with the remaining sauce. Top with the remaining mozzarella and Parmesan, cover loosely with foil and place in the middle of the preheated oven. Bake until the internal temperature reaches 165°F, approximately 30 minutes.

Serves 64