This creamy, meaty, fresh herb, tomato lasagna roll up is a perfect weekend meal and it makes enough to feed a crowd or have tasty leftovers! The little extra work to roll each noodle individually pays off when you serve this hearty, perfectly portioned lasagna roll-up. Can’t eat this all in a weekend, no worries this meal freezes great!
Lasagna Roll-Ups
Ingredients
- 1 lb ground turkey
- 1 tsp minced garlic
- 1 Tablespoon olive oil
- 1 15 ounce part-skim ricotta cheese
- 1 cup + ¼ cup to add on top part-skim shredded mozzarella cheese
- ½ cup grated fresh parmesan cheese
- ¼ cup fresh chopped Italian parsley
- 1 egg
- 1 lb lasagna noodles
- 2 jars any type pasta sauce
Instructions
- Preheat Oven to 350F
- Heat oil and garlic in a large skillet
- Add ground turkey and saute until brown
- Drain juices from turkey and add 1 cup of pasta sauce, set aside.
- In a 9X13 dish pour the remaining sauce from the first jar and spread on the bottom of the dish
- Cook pasta until al dente about 6-8 minutes, set aside
- In a bowl mix together the cheeses, egg, and parsley
- On a cutting board line the pasta noodles up
- Take one Tablespoon of the cheese mixture and place at the one end of the noodle
- Then take one Tablespoon of meat and place on top of cheese mixture.
- Take one Tablespoon of sauce and place on top of meat
- Repeat this process with all the noodles
- Then start at the filled end and roll the noodle to the other end, and place in dish
- Repeat with all noodles
- Take remaining sauce and pour over top of noodles
- Cover with tinfoil and place in oven to bake for 45-50 minutes.
- Uncover the dish the last 10 minutes of cooking, spread ¼ cup mozzarella cheese, place back in oven uncovered for the remaining time
- ***I almost always have left over meat that I put in a ziploc container and use the next day on top of a salad, extra pasta, or warm polenta**
- Enjoy 🙂
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