- cooking spray
- 8 uncooked lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 (8 ounce) package sliced fresh mushrooms
- 2 tablespoons Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 cloves garlic, minced
- 1 (20 ounce) jar marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a large baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and reserve pasta in a bowl of cold water.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir turkey, mushrooms, Italian seasoning, salt, and black pepper until turkey is evenly browned.
- Stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly.
- Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish.
- Drain lasagna noodles.
- Stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed.
- Spread about 1/4 cup turkey and cheese mixture down the center of each lasagna noodle, leaving a space about 2 inches long at the end of the noodle.
- Roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. Repeat with remaining rolls.
- Pour remaining marinara sauce over lasagna rolls.
- Bake in the preheated oven until sauce is bubbly, 30 to 40 minutes. Sprinkle remaining 1 1/2 cups mozzarella cheese over the rolls and return to oven.
- Continue baking until cheese is melted, about 5 minutes more.
04/02/2018
recipepes.com
Bab's Turkey Mushroom Lasagna Rolls, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
