Turkey Lasagna Rolls

June 23, 2014 at 5:46 AM | Posted in Jennie-O Turkey Products, Kraft Cheese, Ronzoni Healthy Harvest Pasta, Sargento's Cheese | Leave a comment
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I came across this recipe and wanted to pass it along, it sounds delicious! I haven’t made this one yet so I have no pictures to pass along. Lasagna noodle rolls filled with seasoned spinach and ricotta cheese, and baked in an Italian meat sauce made with Jennie – O Lean Ground Turkey.

 

 

Recipe Ingredients:

Sauce:
8 ounces Jennie – O Lean Ground Turkey
1 medium Onion, chopped
2 Garlic Cloves, finely minced
1 cup sliced fresh Mushrooms
1 cup Water
1 (7.5-ounce) can Diced Tomatoes
1 (6-ounce) can Hunt’s Tomato Paste
1 1/2 teaspoons Dried Oregano, crushed
1 teaspoon Dried Basil, crushed

8 packaged Ronzoni Healthy Harvest Whole Grain Lasagna Noodles

Filling:
1 Egg – Egg Beater’s (1/4 Cup)
1 (15-ounce) Low fat Ricotta Cheese
1 (10-ounce) package frozen chopped Spinach, thawed and squeezed dry
1 cup Sargento Reduced Fat Shredded Mozzarella Cheese
3/4 cup Kraft Reduced Fat Parmesan Cheese

Topping:
1/2 cup Sargento Reduced Fat Shredded Mozzarella Cheese
1/4 cup Kraft Reduced Fat Parmesan Cheese

 

 

Cooking Directions:

For 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 the lasagna noodles according to package directions. Drain noodles; rinse with cold water and drain again.
For Filling: In a mixing bowl, stir together the egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese and 3/4 cup of the Parmesan cheese.
To assemble rolls, spread about 1/2 cup of the filling over each lasagna noodle. Roll up noodles, starting from a short end. Place lasagna rolls,seam sides down, in a 11x7x2-inch baking pan. Pour sauce over lasagna rolls. Cover pan with foil.
Bake in a preheated 375°F (190°C) oven for 25 minutes. Remove foil. Sprinkle with the 1/2 cup mozzarella cheese. Bake for 5 to 10 minutes more or until heated through. Let stand 5 minutes before serving. Sprinkle with 1/4 cup Parmesan cheese.
Makes 8 servings.

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