Turkey Lasagna Rolls Recipe
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 This recipe for Turkey Lasagna Rolls, by Debbie Evans, is from Pfeiffer Pfamily Cookbook 2011,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Debbie Evans
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Category: |
Category: |
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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. |
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Number Of
Servings: |
Number Of
Servings:8 |
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