Friday, September 2, 2011

Turkey Lasagna Rolls

I liked how this recipe was a twist on simple lasagna and didn't use jarred tomato sauce. Simple and tasty; I hope you enjoy!
8 servings.
Cook time 30-35 minutes.
  • 8 oz ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sliced fresh mushrooms
  • 1 cup water
  • 1 7-1/2 oz can whole tomatoes, cut up
  • 1 6-oz can tomato paste
  • 1 1/2 tsp dried oregano, crushed
  • 1 tsp dried basil, crushed
  • 8 packaged dried lasagna noodles
  • 1 beaten egg
  • 1 15-oz can ricotta cheese
  • 1 10-oz package frozen chopped spinach, thawed and drained
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  1. For sauce, in a large skillet cook turkey, onion, and garlic until turkey is no longer pink. Stir in mushrooms, water, undrained tomatoes, tomato paste, oregano, and basil. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
  2. Meanwhile, cook the lasagna noodles according to package directions. Drain noodles and rinse with cold water.
  3. For filling, in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup mozzarella cheese, and 3/4 cup of the Parmesan cheese.
  4. To assemble rolls, spread about 1/2 cup filling over each lasagna noodle. Roll up noodles. Place lasagna rolls seam sides down in a 2-quart rectangular baking dish. Pour sauce over lasagna rolls. Cover with foil.
  5. Bake in a 375 degree oven for 25 minutes. Remove foil. Sprinkle with remaining cheese. Bake for 5-10 minutes more until heated through. Let stand 5 minutes before serving.

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