Turkey Spinach Lasagna Roll Ups

24 Jan 2024

December 2022: My friend Amy C made this for our book club. 

This makes 16 roll ups.

Ingredients:

1 package lasagna noodles (use the kind you Boil, not the no boil ones)

1 jar tomato sauce (I used Lowes Spicy Arrabbiata sauce)

1 15-oz can fire roasted tomatoes

1 lb ground turkey

1 small container fresh baby spinach

32 oz. Ricotta cheese (I used part skim)

1 egg

~1 tsp Italian seasoning

~1/2 tsp garlic powder

1 package shredded mozzarella cheese

Directions:

1) Boil large pot of water and cook lasagna according to package (suggest cooking in 2 batches so the noodles don't stick)

2) Mix tomato sauce and fire roasted tomatoes together

3) While lasagna is cooking brown ground turkey and drain off any excess liquid/fat then mix with a little bit of the fire roasted tomatoes

4) When lasagna is cooked, carefully coat with a bit of tomato sauce and then lay out flat to cool for a bit

5) Chiffonade (thin slice) the baby spinach

6) Mix together Ricotta, egg, Italian seasoning and garlic powder to taste

7) When cheese, egg, etc. are well mixed add in spinach and stir well to coat it all and evenly distribute

8) Coat the bottom of a ceramic baking dish with a bit of sauce

9) When lasagna noodles are cool enough to handle lay out one at a time on parchment paper and smear with cheese/spinach mix leaving about 1-2 inches at top of noodle clear, sprinkle with a bit of turkey and shredded mozzarella

10) Starting from bottom roll up the loaded lasagna noodle

11) Place upright in the baking dish, repeat

12) Lightly drizzle top and dish side of noodles with any remaining sauce

13) Cover with tinfoil 

14) Bake at 375 degrees for 30-45 minutes 

My Notes: 

I made this on 22 January 2024 (photos below).

I had a large pot to cook all of the lasagna noodles (added 2 T of salt) at one time. I rinsed them in cold water after boiling and to stop the cooking process.

For the ricotta filling, Amy's recipe calls for 32 oz. I may not have used enough, as I had a lot left over (Tony made lasagna a few days later, so that worked out well). I will either add more filling the next time or just buy a 15 oz container.  I added some parmesan cheese and mozzarella  to the mixture. Next time I'll chop the spinach. 

For the meat sauce, I sautéed 1/2 cup of chopped onion and 2 cloves chopped garlic with 1 T olive oil before adding and browning the meat. I seasoned with salt and pepper. I added Rao's marinara sauce, the fire roasted tomatoes (drained), and some hot pepper flakes.

I laid out the lasagna on top of parchment paper so that it didn't stick to the counter and added the filling and meat mixture. Instead of standing these, I laid them on the sides seam down (14 in a glass 9x13 baking pan; two in a smaller baking pan, which I wrapped tightly and froze for a future dinner). 

I baked this for 40 minutes, then uncovered and broiled for 2-3 minutes until the mozzarella cheese was bubbly. 

This came out great and my friends that were over for dinner loved it. 

The next time I will do a combination of beef and Italian sausage.