Recipe from Amy Comiskey
This makes 16 roll ups.
Ingredients:
1 package lasagna noodles (use the kind you Boil, not the no boil ones)
1 jar tomato sauce (I used Lowes Spicy Arrabbiata sauce)
1 can fire roasted tomatoes
1 lb ground turkey
1 small container fresh baby spinach
32 oz. Ricotta cheese (I used part skim)
1 egg
~1 tsp Italian seasoning
~1/2 tsp garlic powder
1 package shredded mozzarella cheese
Directions:
1) Boil large pot of water and cook lasagna according to package (suggest cooking in 2 batches so the noodles don't stick)
2) Mix tomato sauce and fire roasted tomatoes together
3) While lasagna is cooking brown ground turkey and drain off any excess liquid/fat then mix with a little bit of sauce
4) When lasagna is cooked, carefully coat with a bit of sauce and then lay out flat to cool for a bit
5) Chiffonade (thin slice) the baby spinach
6) Mix together Ricotta, egg, Italian seasoning and garlic powder to taste
7) when cheese, egg, etc. are well mixed add in spinach and stir well to coat it all and evenly distribute
8) Coat the bottom of a ceramic baking dish with a bit of sauce
9) When lasagna noodles are cool enough to handle lay out one at a time on parchment paper and smear with cheese/spinach mix leaving about 1-2 inches at top of noodle clear, sprinkle with a bit of turkey and shredded mozzarella
10) Starting from bottom roll up the loaded lasagna noodle
11) Place upright in the baking dish, repeat
12) Lightly drizzle top and dish side of noodles with any remaining sauce
13) Cover with tinfoil
14) Bake at 375 degrees for 30-45 minutes
