These ground turkey and cheese-filled lasagna rolls are prepared on the stovetop.
15 min.prep time
40 min.total time
10 uncooked dried lasagna noodles
1/2 cup chopped red, yellow, orange and/or green bell pepper
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
8 ounces ground turkey
1 cup ricotta cheese
1/2 teaspoon salt
1 cup water
1 (14 1/2-ounce) can Italian-style chunky tomato sauce
Cook noodles according to package directions; drain. Keep warm.
Meanwhile, melt butter in 10-inch skillet until sizzling; add bell pepper, onion and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (3 to 5 minutes). Add ground turkey; continue cooking, stirring occasionally, until turkey is lightly browned and crumbly (4 to 6 minutes). Remove from heat; stir in ricotta cheese, 1 cup mozzarella cheese, egg and salt.
Spoon about 1/4 cup turkey mixture onto each lasagna noodle, spreading to within 1/2 inch of end; roll up.
Combine water and tomato sauce in deep 12-inch skillet. Cook over medium-high heat until mixture comes to a boil (2 to 3 minutes). Place lasagna rolls in sauce, seam-side down. Continue cooking until tomato sauce returns to boil (1 to 2 minutes). Reduce heat to low. Cover; cook until heated through (12 to 15 minutes).
To serve, spoon sauce over rolls; sprinkle with remaining mozzarella cheese. Cover; let stand until cheese is melted (3 to 5 minutes).
Prepare lasagna rolls several hours ahead; cover and refrigerate. Add to tomato sauce and heat just before serving.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #14291©2008Land O'Lakes, Inc.