8 oz. ground turkey
1 medium onion, chopped (½ cup)
2 cloves garlic, minced
1 cup water
1 (7 ½ oz.) can (2/3 cup) tomatoes, cut up
1 (6 oz.) can tomato paste
1 ½ tsp. dried oregano, crushed
1 tsp. dried basil, crushed
8 packaged dried lasagna noodles
1 beaten egg
1 (15 oz.) carton ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 ½ cups shredded mozzarella cheese (6 oz.), divided
1 cup grated parmesan cheese, divided
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For sauce, in a large skillet cook turkey, onion and garlic till turkey is no longer pink; drain fat. Stir in water, undrained tomatoes, tomato paste, oregano and basil. Bring to a boil; reduce heat. Cover and simmer for 25 minutes
Meanwhile, cook lasagna noodles according to the directions on the package. (I usually cook a few extra noodles, because a couple will break). Drain noodles; rinse with cold water. Drain again
For filling, in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese, and ¾ cup the parmesan cheese.
Spread about ½ cup of the filling on each lasagna noodle. Starting from a narrow end, roll up each lasagna noodle. Place lasagna rolls in a 2 quart baking dish. Pour sauce over lasagna rolls. Cover dish with foil.
Bake in a 375o oven for 25 minutes. Remove foil. Sprinkle with remaining mozzarella cheese. Bake for 5-10 minutes more till heated through. Let stand 5 minutes before serving. Sprinkle with remaining parmesan cheese.
Makes 8 servings.
