Turkey and Broccoli Filled Lasagna Rolls
Summer break is here and I'm so excited!! On top of all the fun, this also means I'll have more time to experiment in the kitchen. Yay!!
Last night we had a new recipe that my family was a little afraid to try but all ended up liking it a lot!!
Ingredients
4 dried lasagna noodles
6 oz ground raw turkey or chicken
1/4 cup chopped onion
1 cup chopped broccoli
1/4 cup water
1 beaten egg
1 cup ricotta cheese or cream-style cottage cheese, drained
1 1/2 tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed
1 1/2 cups meatless spaghetti sauce
1/4 cup finely shredded Parmesan cheese
Directions
1. Cook lasagna noodles for 10-12 minutes or until 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 turkey mixture. Divide filling mix into 4 equal portions. Spread a portion over each noodle; roll up each one. Place lasagna rolls, seam sides down, in a 2 quart square baking dish. Spoon spaghetti sauce over rolls.
4. Bake, covered in a 375 oven about 30 minutes or until heated through. Uncover and sprinkle with Parmesan cheese. Or, garnish with shaved Parmesan. Makes 4 main-dish servings.
Last night we had a new recipe that my family was a little afraid to try but all ended up liking it a lot!!
Turkey and Broccoli Filled Lasagna Rolls
(Better Homes & Gardens)
4 dried lasagna noodles
6 oz ground raw turkey or chicken
1/4 cup chopped onion
1 cup chopped broccoli
1/4 cup water
1 beaten egg
1 cup ricotta cheese or cream-style cottage cheese, drained
1 1/2 tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed
1 1/2 cups meatless spaghetti sauce
1/4 cup finely shredded Parmesan cheese
Directions
1. Cook lasagna noodles for 10-12 minutes or until 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 turkey mixture. Divide filling mix into 4 equal portions. Spread a portion over each noodle; roll up each one. Place lasagna rolls, seam sides down, in a 2 quart square baking dish. Spoon spaghetti sauce over rolls.
4. Bake, covered in a 375 oven about 30 minutes or until heated through. Uncover and sprinkle with Parmesan cheese. Or, garnish with shaved Parmesan. Makes 4 main-dish servings.
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