Turkey: Turkey Lasagna Rolls
Source of Recipe
unknown
List of Ingredients
11 lasagna noodles -- uncooked
1 pound ground turkey -- (why not try cooked,
-- chopped?)
1 cup chopped onion
1 clove garlic
1 jar commercial spaghetti sauce with mushrooms --
(26-ounce)
-- and ripe olives
1/4 cup chablis or other dry white wine
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
3 cups ricotta cheese
1 cup shredded mozzarella cheese -- (4 ounces)
2 eggs -- lightly beaten
2 tablespoons grated parmesan cheese
1/3 cup fine -- dry breadcrumbs
1 teaspoon dried italian seasoning
1/2 cup grated parmesan cheese
Recipe
1.Cook lasagna noodles according to package directions; drain. Cut in
half crosswise, and set aside.
2.Cook turkey, onion, and garlic in a large skillet until turkev is
browned, stirring to crumble meat. Drain. Add spaghetti sauce, wine,
parsley, and salt, stirring well.
3.Cover and simmer 10 minutes, stirring occasionally. Remove from
heat and set aside.
4.Combine ricotta cheese and next 5 ingredients, stirring well.
Spread ricotta mixture evenly over lasagna noodles. Roll up jellyroll
fashion, starting at narrow end. Place lasagna rolls, seam side down,
in lightly greased 13-x9-x2-inch baking dish. Pour meat sauce over
rolls, and sprink1e with 1/2 cup Parmesan cheese.
TO STORE: Cover and refrigerate up to 24 hours. Cover tightly, and
freeze up to 2 weeks.
TO SERVE: Thaw in refrigerator. Bake, covered, at 375 degrees for 30
minutes. Uncover and bake 15 minutes or until thoroughly heated.
Yield: 8 to 10 servings.
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