I love Italian food but with two young boys in tow, getting to a nice Italian restaurant is rare. So, just like the rest of us busy moms, I love to bring Italy to me. I found THIS recipe on one of my favorite recipe sights and thought I'd try it out. Turns out it was a huge hit with my family, even the boys. They were happy to have leftovers the next day. With that said, I did add meat. So, see below for the few adjustments I made. YUMM-O!
Ingredients:
9 lasagna noodles, cooked (I used whole wheat)
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1 lb ground turkey, cooked and seasoned with Italian seasoning and garlic powder
salt and pepper, to taste
32 oz jar of spaghetti sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
salt and pepper, to taste
32 oz jar of spaghetti sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle, sprinkle ground turkey over ricotta mixture. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll. Add a comment »
