This recipe is a favorite in our home. It is one we relied on during our son’s football seasons to fill him with the pregame carbs his body needed. Lasagna Rolls are the perfect comfort food and a great way to hide spinach for those picky eaters.
– 9 Lasagna Noodles
– 1 pound Ground Turkey
– 1 teaspoon Garlic Powder
– 1/2 teaspoon Black Pepper
– 1 1/2 cups frozen Spinach (thawed)
– 1/4 cup Sour Cream
– 1/2 cup Parmesan Cheese
– 15 ounce container Ricotta Cheese
– 1 jar Spaghetti Sauce (divided)
– 1 1/2 cups Mozzarella Cheese
– Cooking Spray
Bring pot of water to a boil, add 9 lasagna noodles and boil for 8 minutes then lay noodles flat on wax paper to rest; Brown Ground Turkey with seasons over medium heat then drain; Drain Spinach (after thawing) add it to large mixing bowl with Sour Cream, Parmesan Cheese and Ricotta Cheese – Mix well then add Ground Turkey and Mix; Spray a 9×13 Pan with Cooking Spray, pour in 1/2 of the jar of Spaghetti Sauce into the bottom of the pan; Spread mixture on each noodle then roll and place in the pan seam side down; Add remaining sauce to the top of each roll then sprinkle Mozzarella Cheese on top. Bake at 375* for 20 minutes.
Start to finish Lasagna Rolls can be ready in about an hour and they are oh so good.