Turkey and Broccoli Filled Lasagna Rolls |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a nice alternative to traditional lasagna. Ingredients:
4 dried lasagna noodles |
6 ounces ground turkey or 6 ounces ground chicken |
1/4 cup chopped onion |
1 cup chopped broccoli |
1/4 cup water |
1 beaten egg |
1 cup ricotta cheese or 1 cup cream-style cottage cheese, drained |
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed |
1 1/2 cups meatless spaghetti sauce |
1/4 cup finely shredded parmesan cheese |
Directions:
1. Cook lasagna noodles for 10 to 12 minutes or till tender but still firm. Drain noodles; rinse with cold water. Drain well.
2. Meanwhile, for filling, in a large skillet cook ground turkey and onion till turkey is no longer pink and onion is tender. Drain fat. Stir in chopped broccoli and water. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or till broccoli is crisp-tender; drain.
3. In a mixing bowl stir together egg, ricotta or cottage cheese, and thyme; stir in the turkey mixture. Divide filing mixture into 4 equal portions. Spread a portion over each lasgna noodle; roll up each noodle. Place lasagna rolls, seam side down, in a 2-quart square baking dish. Spoon spaghetti sauce over lasagna rolls.
4. Bake, covered, in a 375 degree oven about 30 minutes or till heated through. Uncover and sprinkle with the Parmesan cheese. Or, garnish with shaved Parmesan.
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