Turkey Lasagna Rolls Recipe

make this recipe
user reviews (1)

Turkey Lasagna Rolls

Loved It?

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

1. 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.

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

3. 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.

4. 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.

5. 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.

From the Test Kitchen

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.

Nutrition Facts (Turkey Lasagna Rolls)