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Bab’s Turkey Mushroom Lasagna Rolls

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Bab’s Turkey Mushroom Lasagna Rolls



Ingredients :

  • cooking spray
  • 8 uncooked lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 tablespoons Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (10 ounce) package frozen chopped spinach
  • thawed and drained
  • 2 cloves garlic
  • minced
  • 1 (20 ounce) jar marinara sauce
  • ½ cup shredded mozzarella cheese
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 ½ cups shredded mozzarella cheese
  • Methods :

  • 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. 1
  • 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. 1
  • Continue baking until cheese is melted, about 5 minutes more.
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