BAB'S TURKEY MUSHROOM LASAGNA ROLLS
A short ingredient list makes this a weeknight possibility. It works great at potlucks, card parties or big family gatherings. What I love about it is that everyone has an individual serving and service is simple. Toss up a salad and dinner is done! Servings can vary depending on how hungry everyone is. Kids usually eat one and hungry husbands can easily eat two. You be your own family's judge. Rest assured everyone will love these.
Provided by Barbara Kahian
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 364 calories, Carbohydrate 31.4 g, Cholesterol 63.5 mg, Fat 15.7 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 634 mg, Sugar 8.1 g
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BladeUprising
[email protected]I'm not a fan of mushrooms, so I omitted them from this recipe. The lasagna rolls were still very good.
Yussuf mohamed
[email protected]These lasagna rolls were a bit too cheesy for my taste.
ANN ABAM
[email protected]I used ground beef instead of turkey in these lasagna rolls. They were still very good.
Catrina Cooper
[email protected]I added a layer of spinach to these lasagna rolls. They were delicious!
Moses Malunga
[email protected]I made these lasagna rolls in a 9x13 pan instead of a 13x9 pan. They turned out great!
Kumail Ahmad
[email protected]These lasagna rolls were a great way to use up leftover turkey. They were easy to make and very tasty.
Laxmi Chauhan
[email protected]I had a hard time finding the right size lasagna noodles for this recipe.
Ajay Chinniah
[email protected]These lasagna rolls were a bit bland for my taste. I think I would add more spices next time.
Layton Russell
[email protected]I've made these lasagna rolls several times and they're always a hit! They're easy to make and always turn out great.
Sky Samoten
[email protected]These lasagna rolls were delicious! The filling was flavorful and the rolls were cooked perfectly. I would definitely recommend this recipe.
Kim Allen
[email protected]I made these lasagna rolls for my family and they loved them! The rolls were cheesy and flavorful, and the turkey and mushrooms added a nice touch. I will definitely be making this dish again.
mikyas lulu
[email protected]These lasagna rolls were a huge hit at my dinner party! The combination of turkey, mushrooms, and cheese was perfect, and the rolls were so easy to make. I will definitely be making this dish again soon.