Ingredients: |
Ingredients: 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)
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Directions: |
Directions: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 375º 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. |