Turkey Lasagna Roll Ups

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Recipe video made by Vero Published on 09/01/2020, viewed by 785 , 0 Comments
yield8 portions

What you will need

2 cups Vero Gusto® Heritage Marinara Sauce

8 Barilla Wavy Lasagna

2 Garlic Cloves

¼ cup Fresh Parsley

10 oz Frozen Spinach

½ cup Shredded Parmesan Cheese

½ cup Shredded Carrot

1 cup Part-Skim Ricotta Cheese

2 Tbsp Extra Virgin Olive Oil

1 Egg

8 oz Ground Turkey

1 cup Shredded Mozzarella Cheese

Salt to taste

Pepper to taste

(Nutritional facts 240 calories, 5.27 g fat, 37.97 g carbohydrates, 10.84 g protein, 58 mg cholesterol, 1128 mg sodium)

How to cook

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Gather and portion all ingredients.

2

Set oven to 350°F

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 and finely chop.

Smash the garlic with the flat side of the knife, peel off the papery skin, and finely chop.

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Pick the parsley leaves off of the stem and finely chop.

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t the water. Add to a medium bowl.

Thaw the spinach in the microwave or on the counter and squeeze to drain out the water. Add to a medium bowl.

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Add half the parmesan cheese to the bowl with the spinach.

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Add the shredded carrot and mix to combine.

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Add the ricotta cheese to the bowl.

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the ricotta and spinach.

Crack and beat the egg. Pour the whisked egg into the bowl and mix in with the ricotta and spinach.

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patula as you cook.

Heat olive oil in a skillet and add the ground turkey. Break it up with a spatula as you cook.

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Season the turkey with salt, pepper, and chopped garlic.

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Add the Vero Gusto® Tomato & Basil Sauce to the pan with the turkey.

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Cook the pasta according to package instructions.

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Spread the ricotta mixture evenly between the lasagna noodles.

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Roll the lasagna noodles up, closing in the filling.

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Coat the bottom of an oven-safe dish with half of the turkey sauce.

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Arrange the lasagna noodles in the baking dish.

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Spoon remaining sauce over the lasagna rolls.

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Cover with foil and bake at 350°F for 30-40 minutes or until bubbling.

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Top the rolls with the remaining parmesan and mozzarella.

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Bake for 3-5 more minutes uncovered to melt the cheese.

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Garnish with the chopped parsley.

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