These ground turkey and cheese-filled lasagna rolls are prepared on the stove-top.
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10 uncooked dried lasagna noodles
1 tablespoon Land O Lakes® Butter
1/2 cup chopped red, yellow, orange and/or green bell pepper
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
8 ounces ground turkey
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 large Land O Lakes® Egg, slightly beaten
1/2 teaspoon salt
1 cup water
1 (14.5-ounce) can Italian-style chunky tomato sauce
Cook noodles according to package directions; drain. Keep warm.
Melt butter in 10-inch skillet until sizzling; add bell pepper, onion and garlic. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until vegetables are crisply tender. Add ground turkey; continue cooking, stirring occasionally, 4-6 minutes or until turkey is lightly browned and crumbly. 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. Place lasagna rolls in sauce, seam-side down. Continue cooking 1-2 minutes or until tomato sauce returns to boil. Reduce heat to low. Cover; cook 12-15 minutes or until heated through.
Spoon sauce over rolls; sprinkle with remaining mozzarella cheese. Cover; let stand 3-5 minutes or until cheese is melted.
Prepare lasagna rolls several hours ahead; cover and refrigerate. Add to tomato sauce and heat just before serving.