Turkey and Spinach Lasagna Rolls

My husband Andy loves lasagna and I thought I would treat him tonight to one of his favorite meals. Well almost his favorite meal...I made this lasagna with lean ground turkey and spinach. It was a hit with him and has already asked when I will make it again. Enjoy and have a Great Cookin' Day!

Ingredients:
8 ounces lean ground turkey
1/2 cup chopped onion
2 minced garlic cloves (I used organic garlic paste)
1 cup water
1 7 1/2 can (2/3 cup) tomatoes, cut up (I used fresh tomatoes)
1 6 ounce can tomato paste
1 1/2 teaspoons dried crushed oregano
1 teaspoon crushed dried basil
8 packaged dried lasagna noodles
1 beaten egg
1 15 ounce carton ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and drained (fresh would be better but for convenience I used frozen)
1 1/2 cup shredded mozzarella cheese
1 cup grated Parmesan cheese

Gather ingredients.



Prep onions, garlic (I used organic garlic paste) and tomatoes.

Place turkey, garlic(I used organic garlic paste), and onion in skillet. Cook on medium heat until turkey is no longer pink. Drain any fat.

Stir in water, tomatoes (undrained if using canned), tomato paste, oregano, and basil. Bring to boil, reduce heat. Cover and simmer for 25 minutes.

Meanwhile cook 8 lasagna noodles according to directions on box. When done drain noodles, rinse with cold water, and then drain again.

While sauce and noodles are cooking prep filling. In mixing bowl stir beat egg. Then stir in ricotta cheese, spinach (thawed and drained), 1 cup mozzarella cheese, and 3/4 cup Parmesan cheese. Mix well.

Spread about 1/2 cup filling on each lasagna noodle.

Roll up each lasagna noodle.



Place lasagna rolls into a 2 quart rectangle baking dish. Pour sauce over lasagna roll. Cover dish with foil. Bake at 375 degrees for 25 minutes.



 

Remove foil sprinkle with remaining mozzarella cheese. Bake for 5-10 minutes or till heated through. Let stand 5 minutes before serving.



Sprinkle with remaining Parmesan cheese. I served with a romaine salad. Enjoy!

Directions:
1. For sauce, in a large skillet cook turkey, onion, and garlic till turkey is no longer pink; drain any fat. Stir in water, tomatoes (undrained if you use canned), tomato paste, oregano, and basil. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.

2. Meanwhile, cook lasagna noodles according to the directions on package. 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 rectangle baking dish. Pour sauce over lasagna rolls. Cover dish with foil.

5. Bake in a 375 degree oven for 25 minutes. Remove foil. Sprinkle with remaining mozzarella cheese. Bake for 5 to 10 minutes more or till heated through. Let stand 5 minutes before serving. Sprinkle with remaining Parmesan cheese.

This recipe is from Better Homes and Gardens cookbook Pasta Cooking for Today page 57.