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