turkey lasagna rolls
recipe adapted from group recipes
8 oz ground turkey
1 medium onion, chopped
2 cloves of garlic, minced
1 cup sliced fresh mushrooms
1 cup water
1 7.5 oz can diced tomatoes
1 6-oz can tomato paste
1 1/2 tsp dried oregano
1 tsp dried basil (i used fresh because i had some)
8 packaged dried whole wheat lasagna noodles
1 egg, beaten
1 15-oz carton part-skim ricotta cheese
1 10-oz package frozen, chopped spinach, thawed and drained
1 1/2 cups shredded, part-skim mozzarella cheese
1 cup grated parmesan cheese
for the 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 (the water is important. i forgot to add it which made the sauce really thick).
- 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.
(i doubled the recipe and definitely had too much)
- 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.
recipe as above makes 8 roll ups
nutritional information is for one roll up