Directions: |
Directions:1 - Finely chop the onion and garlic
2 - Heat the olive oil in a deep fry pan and saute the garlic and onion till soft. Add the ground turkey/beef and stir to break up the meat
3 - Season the meat with salt, pepper, italian seasoning mix and red pepper flakes and let the meat cook and brown
4 - For restaurant style meat sauce drain the meat of any excess fat in the pan and pulse the meat mix in a food processor for about a minute, until the meat breaks down into smaller pieces. (You can skip this step if you don't have a food processor)
5 - Return the meat to the pan and add the tomato puree or crushed tomatoes. If you use tomato puree you may have to add about a cup of water. Let it simmer gently for 10-15 minutes
6 - While that is bubbling away you can start with the lasagna noodles. Cook the lasagna noodles in salted water according to the instructions on the pack
7 - In a mixing bowl, add the ricotta cheese, half the mozzarella, half the parmesan, a handful of parsley, an egg, salt and pepper and mix well
8 - To assemble the lasagna rolls, lay the noodles out on parchment or wax paper. Spread the ricotta cheese mix along the noodles, then spoon some of the meat mix on each sheet as well. Roll up each of the lasagna noodles individually
9 - In the bottom of the baking dish spread a thin layer of the meat sauce. Then place the lasagna rolls in the dish and top off with some more meat sauce. Spread the remaining mozzarella, parmesan and parsley over it
10 - Cover the dish with foil making sure it's not touching the cheese at all and bake at 375ºF for 35-40 minutes |
This recipe for Lasagna Rolls, by 