"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Turkey Lasagna Rolls Recipe

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This recipe for Turkey Lasagna Rolls, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Evans


8 oz. ground turkey
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1 cup water
1 (7 1/2 oz.) can tomatoes, OR 2/3 cup cut up,
1 (6-oz.) can tomato paste
1 1/2 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
8 dried lasagna noodles (1 pkg.)
1 beaten egg
1 (15 oz.) carton ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 1/2 cups shredded mozzarella cheese (6 oz.)
1 cup grated Parmesan cheese
Fresh parsley sprigs (optional)

SAUCE: In a large skillet cook turkey, onion, and garlic until turkey is no longer pink; 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 the directions on package. Drain noodles; rinse with cold water. Drain again.
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 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.

Number Of Servings:
Number Of Servings:




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