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Lasagna Rollups Recipe Reboot - total time 1 hour

Just like the Dark Knight movies, sometimes classics need a reboot to make them cool again.  Lasagna is a classic dinner in my family for sure.  We have even had lasagna for Thanksgiving meals... you know... with ground turkey for Turkey Day.  And it never fails, when my husband is at an Italian restaurant, he orders the lasagna.  You might call him a lasagna aficionado. 

I've tried making lasagna a lot of different ways (with butternut squash, spinach & artichoke, pesto chicken, broccoli chicken, and the classic rollup that we're improving upon today)... this recipe is the best.  You don't have to make it all rolled up either if you prefer regular pan style.  I like the rollups because they make the perfect serving size and you don't have to worry about cutting it up and layers sliding around... plus they look cute!  And if you wanted to make extra, the rollups freeze well... perfect for individual servings to heat up in the microwave or freeze a tray of them for a weeknight dinner or busy friend.

So what makes this recipe so cool now after it has been rebooted?  I think it is the sun-dried tomatoes.  A little bit goes a long way for flavor with these babies!  Also, adding some of the sauce to the rollup filling just makes sense when you look at regular pan-style lasagna.  

This recipe will be in heavy rotation at our house, especially while it is cold out... it's the perfect Italian comfort food.  Hope you enjoy it too!

1 lb ground turkey
1 cup ricotta
1 cup mozzarella, divided
1 egg
1 cup spinach, chopped
2 garlic cloves, minced
.5 cup parm, shredded and divided
.25 cup sun-dried tomatoes, chopped
8 lasagna noodles
1 jar tomato sauce, divided
salt & pepper

1.  Preheat oven to 350 degrees.  Drizzle about a tablespoon of olive oil in a pan on medium heat and saute the mince garlic.  Add ground turkey to the pan.  When turkey is just about fully cooked, add chopped spinach to wilt down a little.  Boil lasagna noodles according to package.
2.  In a medium mixing bowl combine ricotta, half of the mozzarella, half of the parm, egg, sun-dried tomatoes, salt, pepper, chopped basil, and a cup of the tomato sauce.  Add in the turkey, garlic, and spinach from the pan and stir.
3.  Spoon a layer of tomato sauce over the bottom of your casserole dish, about a quarter of a cup.  Lay lasagna noodles flat on your cutting board and spread the filling across the noodle leaving an inch or two of space at the end.  Roll the noodle up toward the empty end and place seam side down in a casserole dish.  Pour tomato sauce over top the rollups and top with remaining mozzarella and parm.  Bake for 25 minutes.

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