For this robust lasagna-style entree, roll the noodles around a cheesy spinach filling 
and then top them with a turkey-and-tomato sauce.

Ingredients
8  ounces ground raw turkey
1   medium onion, chopped (1/2 cup)
2  cloves garlic, minced
1  cup sliced fresh mushrooms
1  cup water
1  7-1/2-ounce can  tomatoes, cut up
1  6-ounce can tomato paste
1-1/2  teaspoons dried oregano, crushed
1  teaspoon dried basil, crushed
8   packaged dried lasagna noodles
1   beaten egg
1  15-ounce carton ricotta cheese
1  10-ounce package frozen chopped spinach, thawed and drained
1-1/2  cups shredded mozzarella cheese (6 ounces)
1  cup grated Parmesan cheese
   Fresh parsley sprigs (optional) 

Directions
For sauce, in a large skillet cook turkey, onion, and garlic until turkey is brown; drain fat. Stir in mushrooms, water, 
undrained tomatoes, tomato paste, oregano, and basil. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. 

Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again. 

For filling, in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese, and 3/4 cup 
of the Parmesan cheese.  Spread about 1/2 cup of the filling on each lasagna noodle. Starting from a narrow end, roll up 
each lasagna noodle. 

Place lasagna rolls in a 2-quart rectangular baking dish. Pour sauce over lasagna rolls. Cover dish with foil. 
Bake in a 375 degree F. oven for 25 minutes. Remove foil. Sprinkle with remaining mozzarella cheese. Bake for 
5 to 10 minutes more or until heated through. Let stand 5 minutes before serving. Sprinkle with remaining Parmesan 
cheese and, if desired, garnish with parsley sprigs. Makes 8 main-dish servings. 

Make-Ahead Tip: Prepare lasagna rolls. Cover and chill up to 12 hours. Bake in a 375 degree F. oven for 35 minutes. 
Remove foil; sprinkle with remaining mozzarella cheese. Bake for 5 to 10 minutes more or until heated through. 
Continue as directed. 

Source:  Better Homes & Gardens